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From the maker
Kikuichi of Nara, Japan. The chrysanthemum mark is stamped on every blade.
Their story →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 ZA69 series is built around a ZA18 stainless steel core wrapped in 69 layers of damascus, which gives each blade its fine, flowing pattern. Hardened to HRC 61, it sharpens to a very fine edge and keeps it well. Each knife arrives in a paulownia wood box, ready to give. 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.
Pickup available at 106-235 Menten Place
Usually ready in 24 hours
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106-235 Menten Place
Ottawa ON K2H 9C1
Canada
+16138646469
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