Kikuichi NWD chef’s knife 210 mm

• These knives are made of exceptionally hardened steel. One golden rule: if you wouldn't bite it with your teeth, don't cut it with this knife. Hard food can seriously damage the blade. So do not cut seeds, bones, shells, hard cheeses, frozen food, etc. with this chef's knife.
• Your cutting board can be the biggest culprit for dulling your chef's knife. Therefore, preferably use an end-grain cutting board that is most suitable for your knife. Plastic is also possible, but certainly not glass or granite. Cutting is best done with forward and backward movements and not sideways. Scraping the cutting edge sideways will quickly blunt or even damage the edge.
• Tip! If you want to scrape or move food on your cutting board, use a scraper or the back of your knife. Do not twist or pry with the cutting edge of your chef's knife. If you listen carefully you will notice it: if you hear the edge of your chef's knife making a creaking sound on the cutting board, change what you are doing.

Maintenance

• Always wash your knives by hand. Use normal dishwashing liquid and then rinse with warm water. Immediately dry your kitchen knife with a towel. Dishwashers are very bad for chef's knives!
• Wooden handles of chef's knives will dry out over time due to exposure to water. Simply treat them with some food-safe mineral oil or beeswax.
• If you see orange rust, remove it as soon as possible. This is best done with the rough side of a sponge. If that doesn't work, try special rust eraser .
• A ceramic sharpening steel is the best choice because of its versatility, suitable for both soft and hard steels. It not only restores the edge to its original state, but also sharpens meticulously without causing damage to the blade. This maintains sharpness and extends the lifespan of your knives. Additionally, ceramic is durable and resistant to rust, making it a reliable option for long-term use

Brand

• When you own a  Kikuichi , you own a piece of Japanese history. The Kikuichi brand has a long and impressive history. Although they have been producing superior knives for more than a hundred years, the company's origins go back even further in time. In the year 1267, Emperor Gotoba allowed the Kikuichi family ancestor, Shiro Kanenaga, to become one of his swordsmiths. For the next several hundred years, the samurai family crafted swords bearing the chrysanthemum symbol of the Emperor Kiku-no-mon as a sign of superior quality and excellence. To this day, Shiro Kanenaga's original swords are considered national treasures in Japan and are on display at the Seikado Museum in Tokyo.
• When the Meiji Revolution ended the samurai era in 1868, the company reinvented itself as a maker of knives and scissors. Shiro Kanenaga's legacy is represented in the company's full name: “Kikuichi-Monjyu-Shiro-Kanenaga”. Kikuichi means first chrysanthemum and Monju the Buddha that Shiro Kanenaga worshiped in his hometown of Nara.
•  Kikuichi makes high-quality handmade products that retain their sharpness easily, unlike regular  stainless steel knives and scissors. At least four master craftsmen work on one knife, each with their own specialty, including forging and sharpening the blade.

Design

The Gyuto, cow sword in Japanese, is the Japanese version of the classic Western chef's knife. It is a truly multifunctional kitchen knife that can perform a wide range of tasks such as cutting meat, fish, vegetables and fruit. The pointed knife point of the Gyuto is good for very precise cutting.

With this knife you can use three different cutting techniques: German, French and Japanese.

• German style we make a forward rolling movement with the tip of the knife always in contact with the cutting board.
• French style we make a pulling movement backwards in which the heel is first lifted up and then comes down.
• Japanese style this style is called the push cut where we make an up and down movement and push forward.

The blade of the Japanese Gyuto is generally thinner and lighter than that of a Western chef's knife, and the balance point of the Gyuto tends to be slightly further forward toward the point. The combination of these features makes the Gyuto feel extremely agile and precise in use.

Material

• Aichi Aus10 Core Steel
• Rosewood and Ebony Handle
• Hardness HRC60
• Japanese Origin
• Not Dishwasher Safe

Steel

AUS10 is a common steel grade for kitchen knives in Japan. This Is a perfect introductory steel for those making the switch from Western knives to Japanese knives. This steel is my personal preference because it is easy to sharpen, very durable and rust-resistant.