Nickel Warikomi Damascus Gyuto Knife

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Product details

Web ID: 10518657

A gyuto is a Japanese style chef's knife which is often a chef's all purpose knife. Gyutos have a long, pointed blade and are tall at the heel, making it ideal for slicing, chopping, and precision work.

  • Product Features

    • Dimension - 9.5"
    • Hand made
    • Oldest knife maker in the world
    • Blade - 45 layers with a core of Aichi AUS10 Nickel stainless sand-witched between 11 layers of nickel
    • 6 layers of SUS420 and 5 layers of J1 stainless steel on each side to create the Damascus pattern
    • Hand engraved with the kikuichi chrysanthemum logo
    • Handle - octagonal rosewood with ebony ferrule
    • With a thin blade and a light agile feel, meal prep is a dream
    • The Nickel Wariko-mi damascus is a beautiful and functional knife that will be the showpiece of any kitchen
    • Limited lifetime warranty on materials
    • We do not offer a warranty on knives that have been misused, including but not limited to washing with a home or commercial dishwashing machine
    • We warrant the blade to be free of material defects for the life of the knives and offer sharpening services upon return of knife to our US office
    • Handle replacement available for a fee upon request
    • Aus10 Nickel Stainless Steel
    • Hand Wash
    • Imported
    • Request warranty information

  • Shipping & Returns

    • This item qualifies for Free Shipping with minimum purchase! exclusions & details
    • Our Normal Gift Boxing is not available for this item.
    • California and Minnesota customers call 1-800-289-6229 for Free Shipping information.
    • For complete details, see our Shipping and Returns policies.

Ratings & Reviews

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3 years ago

I love this knife.

I purchased this knife a few months ago and fell in love. Macy's had a good discount and I could not resist. Blade metal: I normally like a clean no frills knife. This one has great detail in the Damascus and I am given unsolicited compliments. Even from people who do not understand good knives. Hardness 60: It takes and keeps an edge for a long time. However this takes more time per sharpening though it is less frequent. The handle: It is wood and fits my giant hands well. Also the balance is nicer than a full tang and you can change the handle. The blade: I can do knife tricks like TV that my previous knives simply could not do. I though it was a skill thing. Nope, it was an equipment thing. Also cutting through a steak in one movement is nice and why to get the longer blade. This knife is lighter than my cheepy utility paring knife. (you know the one) Be careful of bones and hard nuts. This is a cutting knife. though stainless this knife should be cleaned off quickly and oiled.