Kikuichi SE33 Series 33-Layer Damascus Tsuchime Gyuto Knife 8-inch

An 8 inch gyuto, the Japanese chef's knife and the one that handles most of the work on the board. The gently curved edge rocks through herbs and vegetables, the length carries long, clean slices through roasts and fish, and the fine tip takes care of detail. For a cook who wants one knife to do nearly everything.

The SE33 series pairs a VG10 stainless steel core with 33 layers of stainless damascus cladding, finished with a hammered tsuchime surface. Hardened to HRC 61, the core takes a keen edge and holds it through long sessions of prep, while the hammered dimples help slices fall away from the blade instead of clinging to it. Kikuichi is one of Japan's oldest knife houses. It traces its roots to sword making in the 13th century, during the Kamakura period, and the family turned its craft to kitchen knives when it founded the modern company in 1868. It is based in Nara, Japan.

Use & care: wash by hand with warm water and mild soap, then dry the blade straight away; do not put it in the dishwasher. Cut on a wood or soft synthetic board, and keep the edge sharp on a whetstone, with regular honing between sharpenings. A hard, thin edge can chip if it meets bone, frozen food or a twisting cut, so keep to clean slicing strokes and reach for a heavier knife for those jobs.