Kikuichi Cutlery
OUTLET - GC Series Carbon Steel Gyuto
OUTLET - GC Series Carbon Steel Gyuto
SKU:GC24 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: All Carbon steel blades will patina through regular use and will easily rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel's ability to take a finer edge, which is why it is preferred by many chefs. This is NOT a stainless steel.
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It's a very good knife, the best I've ever owned!
Fantastic knife, takes an edge very easily. Only issue is that the edge came ground something like 80/20 instead of 50/50. No big deal, but I did have to buy a sharpening system to put it where it was described to be, as I'm not confident enough with a stone to fix that freehand. Now dead simple to touch up the edge when it goes dull, which takes a while.
Buy a saya or a cloth roll, otherwise the beautiful tip will quickly become a memory when you bump it against anything hard.
as always an extremely well crafted blade that lives up to the name, I do wish the blade had a little more clearance for larger size hands.
Not satisfied with my knife at all, the blade got stained the same day I started using it, poor quality it feels wrong what I paid for it.
I only buy kikuichi. They are the best of the best.
It's a very good knife, the best I've ever owned!
Fantastic knife, takes an edge very easily. Only issue is that the edge came ground something like 80/20 instead of 50/50. No big deal, but I did have to buy a sharpening system to put it where it was described to be, as I'm not confident enough with a stone to fix that freehand. Now dead simple to touch up the edge when it goes dull, which takes a while.
Buy a saya or a cloth roll, otherwise the beautiful tip will quickly become a memory when you bump it against anything hard.
as always an extremely well crafted blade that lives up to the name, I do wish the blade had a little more clearance for larger size hands.
Not satisfied with my knife at all, the blade got stained the same day I started using it, poor quality it feels wrong what I paid for it.
I only buy kikuichi. They are the best of the best.