GM Series Santoku
GM Series Santoku

GM Series Santoku

17 Layers Damascus Stainless Steel
$170.00

Handle
Black Resin

Edge
AUS10

Bevel
50/50
Title

Description

Molybdenum gives this blade a super fine edge ability, these are thinner than their German counterparts and stay super sharp. The GM series is a great value and holds a fantastic edge. This stainless allows for a thin and stiff blade that is easy to care for.

This is a great entry level knife which holds a sharp edge. The molybdenum makes the blade hard and has a fine grain.

Hand engraved with the Kikuichi chrysanthemum logo.

Santoku

The Santoku is a kitchen’s all-purpose knife. The blade is tall at the heel and less pointed at the tip. A Santoku excels at performing quick slicing, chopping, and mincing tasks. It is the most common knife found in a Japanese home.

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Kikuichi Cutlery

Age-Old Process

Kikuichi Cutlery has been one of Japan's finest knife manufacturers for over 700 years. To this day, their blades proudly display the emperor's Chrysanthemum, a mark of superb Japanese craftsmanship.

700 years ago, The emperor Gotoba authorized Shiro Kanenaga to become one of his royal sword smiths. For the next several hundred years the Kikuichi company manufactured samurai swords that bore the emperors chrysanthemum as a mark of their excellence. 

By the end of the samurai era in 1868, the company reinvented itself and became the Kikuichi Cutlery. They have continued to maintain the same high standard of craftsmanship begun by Shiro Kanenaga, and their blades continue to bear the emperors chrysanthemum.

Green Point Knives is proud to offer some of the company's top-of-the-line laminated Western style knives. These hand-crafted blades have a level of performance rarely found in knives made in the West.

Japanese vs Western Style Knives

Japanese-style knives typically have thinner and sharper blades with a more acute cutting angle, ideal for precise slicing and delicate tasks. Western-style knives have thicker and sturdier blades. Historically Japanese knives were single beveled (one sided) and were meant to be held in the Right hand only. This style is still preferred today by professional Japanese chefs and if you’re interested in proper sushi technique these are a great choice.

Knife Care

To care for your Kikuichi knife, handwashing is recommended using mild soap and warm water. Dry the knife immediately after washing to prevent moisture buildup. Avoid using abrasive materials or harsh chemicals. Regularly honing and occasional sharpening will help maintain the sharpness and longevity of the blade.

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