Kikuichi Cutlery
OUTLET - GC Series Carbon Steel Gyuto
OUTLET - GC Series Carbon Steel Gyuto
SKU:GC18 Outlet
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Carbon steel is the workhorse of the knife industry. In use for nearly a millennia it holds a super sharp edge and is easy to sharpen. These single steel blades are tough and sharp, with an edge geometry that is like a faster, thinner version of its European counterparts. Light and easy to sharpen, our Carbon Steel series takes a very keen edge due to the fine grain structure of the steel.
Outlet item (Final Sale) - Chipped wood around rivets and/or minor scratches on blade
| Blade | Single steel. SK-4 carbon steel |
| HRC | 60-61 |
| Bevel | Double |
| Bevel Angle Ratio | 50:50 |
| Handle | Eco wood |
CAUTION: Blade will patina and may rust if left wet. This is NOT a stainless steel
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Very good, I like it very much, thank you 🙏
I like it. But was washing it and the clean water stained the blade.
I can’t get the marks off.
Are they not supposed
To get wet?
this knife arrived extremely sharp and has held its edge very well due to its carbon steel build. when i clean it, i make sure to immediately dry and apply a food grade mineral oil to the blade to prevent rust. paired with a GC Carbon Steel Petty for more precise cuts, these ones have become a workhorse in my kitchen.
I have been using my GC carbon Gyuto for nearly a year now , and I have nothing bad to say. I bought it as a blemishes knife, but I can find nothing wrong with it. Fit and finish is great, it takes and holds an incredibly sharp edge , and is the perfect size for working in a small space. From mincing garlic , to slicing steak, it has been a wonderful addition to my kitchen.
Is super sharp
Very good, I like it very much, thank you 🙏
I like it. But was washing it and the clean water stained the blade.
I can’t get the marks off.
Are they not supposed
To get wet?
this knife arrived extremely sharp and has held its edge very well due to its carbon steel build. when i clean it, i make sure to immediately dry and apply a food grade mineral oil to the blade to prevent rust. paired with a GC Carbon Steel Petty for more precise cuts, these ones have become a workhorse in my kitchen.
I have been using my GC carbon Gyuto for nearly a year now , and I have nothing bad to say. I bought it as a blemishes knife, but I can find nothing wrong with it. Fit and finish is great, it takes and holds an incredibly sharp edge , and is the perfect size for working in a small space. From mincing garlic , to slicing steak, it has been a wonderful addition to my kitchen.
Is super sharp