Knives

Kikuichi WTC Warikomi Tsuchime Carbon 180mm Gyuto The Kikuichi WTC 180mm Gyuto is a compact Japanese chef’s knife for cooks who value a keen carbon steel edge and are willing to give it the care it requires. At 180 mm, it is nimble enough for detailed prep and tight line stations, yet it has enough belly for rocking cuts through herbs and aromatics. It handles vegetables, fruit and boneless proteins with equal precision. Features Shirogami #2 carbon steel core: White #2 is a high-purity carbon steel that takes an exceptionally fine edge and responds quickly to ceramic honing rods and fine waterstones. It is not stainless. Warikomi construction with Damascus cladding: The hard core is laminated between layers of Damascus steel. The cladding supports the brittle core, and the core alone forms the cutting edge. Tsuchime hammered finish: The hand-hammered dimples on the blade face create small air pockets that help release starchy foods such as potatoes and cucumbers. Double-bevel edge: The symmetrical edge cuts straight and suits right- and left-handed cooks alike. Octagonal oak wa-handle: The light, faceted handle places the balance toward the blade and indexes securely in the hand. Choosing a Kikuichi Carbon Gyuto Cooks who prefer a Western-style handle should consider the Kikuichi Carbon Elite 180mm Gyuto, a single-steel SK-4 carbon blade of the same length with a resin-infused pakkawood handle. The WTC Gyuto’s harder White #2 core and Damascus cladding suit cooks who want a finer edge and a traditional Japanese handle. Learn More