NWD Series Gyuto

Name: NWD Series Gyuto
Brand: Kikuichi
SKU: NWD210-JH
Price: 370.0 USD
Availability: InStock

Nickel: 11 Layers; SUS410: 6 Layers; J1 Stainless: 5 Layers

$370.00

Handle
Octagonal Wa Handle
Rosewood

Edge
AUS10

Bevel
50/50

Title

Description

Our Nickel Warikomi Damascus series may be the most nimble knives you ever hold. This thin and agile 45 layer Damascus blade has a edge of AUS10, one of the finest modern Japanese blades available. Matched with a Rosewood handle, this series is beautiful and functional, and destined to be the showpiece of any kitchen.

Hand engraved with the Kikuichi chrysanthemum logo

Gyuto

The Gyuto, or chef's knife, is the most important knife for nearly all chefs. The long, pointed blade is used for slicing, chopping, and precision work.

Designed for versatile cutting, perfect for meat and poultry, ideal for filleting and preparing fish, and equally effective for chopping, dicing, and julienning vegetables. This is most similar to a German or French chef’s knife.

Quantity

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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.