Kikuichi Gyuto Gold Chef's Knife
Easy, hassle-free returns online and in-store for eligible items.Learn More
The Kikuichi history of fine craftsmanship dates back to 12th century Japan, when an ancestor became a swordsmith for the emperor, marking each sword with the monarch’s chrysanthemum symbol. Today this proud tradition of metalwork continues with beautiful cutlery etched with this enduring emblem. Handcrafted in Japan, this gyuto knife (chef's knife) is ideal for extended chopping tasks without hand fatigue. Put it to work every day for all-purpose slicing, mincing and dicing.
- 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.
- Use & Care
- 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.
- 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.
Small, Medium and Large will be shipped from our warehouse by UPS to arrive within five business days of our receiving your order.
Extra Large will be shipped directly from the manufacturer and is not eligible for rush shipping. Please allow up to one to two weeks for delivery.
The shipping rate varies depending on your order total and shipping destination.View Shipping Options and Charges.
At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
For returns of items purchased from your Williams-Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Free Knife Sharpening in Stores
Working with a sharp knife is safer, more effective and much less tiring than trying to cut and slice with a dull one. To ensure top performance, bring your favorite knife into your local store and one of our cutlery experts will give it a fresh, new edge using our precision equipment. The first knife is free; each additional knife is just $5.
Our stores also offer knife demonstrations to teach you the correct grip, positioning and basic knife techniques and can help you find the perfect cutlery for your needs – just ask a store associate for assistance.
Rated 5 out of 5 by BillNW from Unbelievable knife! As a former chef and manager of an iconic, west-coast cutlery store, I've held and used an enormous array of kitchen knives. I own a wide assortment of German, French and Japanese knives. I have owned this knife since 1999 and it continues to be my most used knife by far. The geometry of the blade is ideal for volume and fine knife work. The blade is much thinner than a typical German knife but the steel is extremely tough and resilient. That said, this is far too refined a tool for abusing. The steel's edge retention and ability to take an extremely fine edge are exceptional. I have used the fine side of a 11 12" Norton two-sided oil stone to touch the edge up very few times with very heavy regular home use. I'll occasionally also use a fine honing steel or diamond steel. It is a beautiful, wonderfully balanced and comfortable work of fine Japanese craftsmanship that anybody would be proud to own and most importantly, use.Date published: 2015-04-10