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Kikuichi Molybdenum Pro Knives
The Kikuichi Molybdenum Pro Series is the definition of a professional workhorse, engineered for chefs who demand reliability, sharpness, and easy maintenance above all else.
At its core is a high-performance Molybdenum steel, an alloy celebrated for its ability to achieve an exceptionally fine, razor-sharp edge with remarkable ease. This steel delivers incredible cutting performance and durability, making it a trusted choice in demanding kitchens where consistent results and quick sharpening are paramount. Popularized by renowned brands for the extreme edges it can produce, this steel offers a direct path to professional-level sharpness.
Built for the rigors of daily use, these knives provide a perfect balance of performance and practicality. To maintain the integrity of this specialized steel, we recommend standard professional knife care: hand wash with gentle soap and avoid contact with harsh industrial chemicals like bleach or degreasers. This simple care ensures a lifetime of optimal performance.
For the chef who needs a reliable, incredibly sharp, and easily maintained tool day in and day out, the Molybdenum Pro Series is the intelligent choice.
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Kikuichi GM Series Molybdenum Stainless Steel 7.1-inch (180mm) Gyuto
The Kikuichi Molybdenum 7.1 in. (180mm) Gyuto is an all purpose kitchen knife; can be used for mincing, slicing, dicing and chopping. Learn More$179.95 -
Kikuichi GM Series Molybdenum Stainless Steel 8.25-inch (210mm) Gyuto
Kikuichi calls its GM Series a great value that holds a great edge, and the 8.25-inch (210mm) gyuto is the all-purpose Japanese chef’s knife of the line. It is close in length to a standard Western chef’s knife, so the move from a German blade feels familiar, but Kikuichi notes that these blades are thinner than their German counterparts.The steel is AUS10, a molybdenum stainless that Kikuichi says allows a thin, stiff blade that is easy to care for. That makes the GM gyuto a practical choice for a home cook who wants Japanese sharpness without the drying routine of carbon steel, and for a professional who needs a dependable stainless knife on a busy line. Kikuichi describes the series as a great entry-level knife.
Stainless or Carbon?The GC Series Carbon Steel 8.25-inch (210mm) Gyuto takes a keener edge but needs drying and will patina. For more reach, see the GM Series 9.4-inch (240mm) Gyuto. Learn More$199.95 -
Kikuichi GM Series Molybdenum Stainless Steel 9.4-inch (240mm) Gyuto
Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables. Learn More$244.95
