Description

Kikuichi Cutlery is based in Nara, Japan, and has a history of bladesmithing dating back to the days of the samurai. Kikuichi Cutlery has been operating within the same family for 4 generations. Their knives are not manufactured in a large factory, rather, their production method is in the tradition of the old fluid style of manufacturing common in Japan and Europe. Artisans specialize in a specific part of the production process to create a single knife. Experts in bladesmithing, sharpening, handle makers, and finishing all contribute to the production process. A minimum of 4 master craftsmen work on each knife before it is ready for the Kikuichi logo and chrysanthemum symbol.

This Gyuto, a versatile Japanese chef’s knife, is most similar to a German or French chef’s knife. It has a long, pointed blade that is used for slicing, chopping, and precision. It features a beautiful hammered Tsuchime finish on the 3 layer blade. This white carbon knife will gain more and more character as it cuts and is washed. The patina reveals itself and the sleek oak handle adds to its beauty.

Hand wash only and dry thoroughly.