Kikuichi WDT Series Gyuto

The hammered tsuchime finish creates small air pockets between the blade and the food you are cutting. This helps reduce friction and prevents ingredients from sticking to the side of the knife, allowing for smoother, faster slicing.

The Western-style handle is designed for a secure, ergonomic grip that feels familiar and comfortable, especially if you are used to traditional European chef's knives. It provides excellent control and balance, making it a great transition piece if you are new to Japanese cutlery.

VG10 is a high-performance stainless steel, meaning it offers the sharpness and edge retention of Japanese carbon steel without the same level of rust sensitivity. While it is durable, you should still hand wash and dry it immediately after use to keep the edge in top condition.

Yes. Because this knife features a double bevel edge, it is symmetrical and suitable for both left-handed and right-handed users.

The 60 HRC rating indicates that the steel is quite hard, which allows the blade to hold a very sharp edge for a long time. While this makes it excellent for precision tasks, you should avoid using it on hard surfaces like glass or stone cutting boards, which can chip the edge.