Kikuichi Gyuto Gold Chef's Knife

• Blade features a core of ultrahard VG-10 high-carbon steel that holds a super-sharp, long-lasting edge.
• Clad with a layer of SUS410 stainless steel for rust resistance and easy sharpening.
• Knife combines a Western-style handle with the thinness, lightness and ultra-sharpness of a Japanese blade.
• Double-bevel edge allows for both right- and left-handed use.
• Compressed wood handle features triple rivets for optimal balance and durability.
• 7" chef's knife: 7" blade, 4 3/4"-long handle; 7 oz.
• 9 1/2" chef's knife: 9 1/2" blade; 4 3/4"-long handle; 9 oz.
• Handcrafted in Japan.
• Always use caution when handling sharp objects.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
• Care
• Hand-wash with warm water and a mild detergent; rinse and dry immediately.
• Sharpen your knife at home using a waterstone or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.