WGAD Series Gyuto
WGAD Series Gyuto

WGAD Series Gyuto

Damascus Stainless Steel: 16 Layers
$420.00
Size

Handle
Eco Wood

Edge
VG10

Bevel
50/50
Title

Description

The WDT series is like a beautiful cousin to the WG series with the same warm Mahogany handle and a precision 17-layer hammered VG10 blade, this is a fantastic knife that will shine both on the board and in the block.

Similar in weight to many German knives, WDT series is popular among people who want a western handle and a Japanese blade. The VG10 edge is one of the best modern stainless steels due to its fine grain structure and great durability. The hammered tsuchime finish helps release food from the blade.

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

Frequently Bought Together

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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