Kikuichi GN Series Gyuto

The Nashiji, or 'pear-skin,' finish creates a textured surface that helps reduce friction as you cut. This prevents food from sticking to the side of the blade, allowing for smoother, more efficient slicing.

Yes, Ginsan (Silver 3) is a high-performance stainless steel. It offers the sharpness and edge retention typically associated with carbon steel while providing excellent corrosion resistance, making it much easier to maintain in a busy kitchen.

The octagonal 'Wa' handle is designed for comfort and control. Its shape provides a secure, natural grip that prevents the knife from twisting in your hand, which is particularly helpful during long prep sessions.

No, this knife is not dishwasher safe. The high-quality steel and natural burnished oak handle require hand washing and immediate drying to prevent damage to the edge and handle integrity.

With a hardness of 61 HRC, this blade holds a very sharp edge for a long time. While it is harder than standard western knives, it is still manageable to sharpen on whetstones, though it will require a bit more patience and skill than softer steel blades.

This knife is designed for precision and delicate slicing rather than heavy-duty tasks. Because of its thin profile, you should avoid using it on bones, frozen foods, or extremely hard ingredients to prevent chipping the edge.