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Knives
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Kikuichi Kasumi 8 in. (210mm) Yanagi
This 8.2 in. (210mm) Kasumi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and premium (White #2) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can be susceptible to rust if not dried after use. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. Learn More$385.00 -
Kikuichi WTC Warikomi Tsuchime Carbon Gyuto 180mm
A Razor-Sharp Legacy in Carbon Steel: The Kikuichi 180mm WTC Gyuto The Kikuichi WTC (Warikomi Tsuchime Carbon) Series is a masterclass in Japanese metallurgy, specifically designed for those who prioritize a surgical edge over the low-maintenance convenience of stainless steel. At the heart of this 180mm Gyuto is Shirogami (White Steel) #2, a pure carbon steel prized by blacksmiths for its ability to take a frighteningly sharp edge that is remarkably easy to hone. With a Rockwell hardness of 63, this blade maintains that 'out-of-the-box' bite through hours of heavy prep. Where Traditional Craft Meets Modern Geometry The 'Warikomi' construction features the high-carbon core clad in multiple layers of Damascus steel. This isn't just for aesthetics; the cladding provides structural support to the hard, brittle core. The blade is then treated with a Tsuchime (hammered) finish. For the high-volume line cook, this finish is a functional necessity—the indentations create air pockets that prevent starchy vegetables like potatoes and onions from suctioning to the blade, allowing for faster, more fluid movements during a rush. A Tool That Evolves With You Equipped with a traditional octagonal oak handle (Wa-handle), this 180mm gyuto offers a neutral balance point that reduces wrist fatigue during extended dicing sessions. As a true carbon steel instrument, this knife will develop a unique blue-grey patina over time. This isn't a defect; it is the mark of a well-used tool, a protective layer that tells the story of every meal you've prepared. Whether you are dicing a 50lb bag of onions or precision-slicing protein for plating, the WTC18-LE offers the tactile feedback and geometric precision required by elite culinary artists. Learn More$320.00 -
Kikuichi Elite Warikomi Gold 270mm (10.6") Sujihiki
The Kikuichi Elite Warikomi Gold 270mm Sujihiki is the definitive instrument for large-format protein slicing, offering the length required for seamless, single-stroke cuts. While shorter slicers often require a "sawing" motion that can tear delicate fibers, the 10.6-inch blade allows for a continuous draw-cut, preserving the cellular integrity of the ingredient and ensuring that juices remain trapped within the meat. Forged in the Hon Warikomi (laminated) tradition, this knife features a core of VG-1 high-carbon stainless steel heat-treated to an elite 60 Rockwell hardness. This metallurgical profile provides a surgical edge with significantly higher "toughness" than standard VG-10, making it less prone to micro-chipping when working through high volumes of crusty roasts or dense proteins. The blade’s narrow profile and 270mm length reduce surface area friction, allowing it to glide through everything from raw sashimi-grade fish to slow-smoked brisket with minimal drag. The VG-1 core is protected by two layers of SUS405 stainless steel cladding for maximum corrosion resistance and durability. The Western-style "Yo" handle is crafted from moisture-resistant Mahogany Pakkawood and secured with three rivets to a full tang, providing the necessary counterweight for such a substantial blade. Each knife is hand-finished in Sakai and bears the imperial Chrysanthemum hallmark, a testament to Kikuichi’s 700-year legacy as master sword-smiths. Learn More$319.95 -
Kikuichi Elite Warikomi Gold 240mm 9.4 in Sujihiki
Master the Art of the Single-Stroke Slice: The Kikuichi Warikomi Gold 240mm Sujihiki merges 700 years of Japanese smithing with a high-carbon VG1 core for effortless precision. Elevate Your Presentation
Ragged edges and crushed proteins can compromise the texture and flavor of your meal. Standard knives often lack the length and thinness required to produce the clean, single-stroke cuts necessary for professional-grade sushi or perfectly portioned roasts. The Kikuichi Standard
The Warikomi Gold Sujihiki is engineered specifically for the draw-cut. By utilizing a VG1 high-carbon steel core clad in protective stainless steel, this 240mm slicer maintains a surgical edge while remaining more resilient and easier to sharpen than many harder alloys. This is not just a tool; it is a continuation of a legacy that began with the Emperor’s swords. Professional Performance
Whether you are thinning a brisket or slicing a delicate tuna loin, the 50/50 double-bevel edge provides the versatility for both left and right-handed chefs. The long, narrow blade reduces friction, ensuring that every slice is as effortless as the last, preserving the integrity of every ingredient you touch. Learn More$274.95 -
Kikuichi Elite Warikomi Gold 210mm (8.25") Sujihiki
The Kikuichi Elite Warikomi Gold 210mm Sujihiki is a precision "slicing tool" that offers an ideal balance between nimble handling and long-edge efficiency. While traditional carving knives can be bulky, the 8.25-inch Sujihiki profile is designed for the meticulous portioning of proteins, from raw sashimi and cured salmon to Sunday roasts and smoked brisket. Forged in the Hon Warikomi (laminated) tradition, it features a core of VG-1 high-carbon stainless steel heat-treated to an elite 60 Rockwell hardness. This metallurgical treatment ensures the blade maintains a surgical edge far longer than standard kitchen cutlery, yet retains the essential toughness to remain a reliable daily companion. The narrow blade height and long, straight edge are engineered to reduce surface drag, allowing the knife to glide through ingredients in a single, clean draw-cut. This preserves the cellular integrity of your ingredients, ensuring juices stay inside the meat and fish remains vibrant for presentation. The VG-1 core is clad in two protective layers of SUS405 stainless steel for exceptional corrosion resistance. Finished with a triple-riveted Mahogany Pakkawood handle and a seamless stainless bolster, the knife feels balanced and secure in the hand. As a hallmark of a 700-year legacy as sword-smiths to the Japanese Emperor, each blade is hand-finished with the Kikuichi imperial Chrysanthemum mark. Learn More$244.95 -
Kikuichi Elite Warikomi Gold 240mm (9.4 in.) Gyuto
The Kikuichi Warikomi Gold 9.4 inch Gyuto is a versatile chef's knife engineered for a broad spectrum of kitchen tasks. This knife features a core of high-carbon steel, renowned for its sustained edge retention, clad in softer stainless steel. This construction method ensures a balance between a lasting sharp edge and ease of maintenance. The 9.4-inch (240mm) blade length is well-suited for slicing, dicing, and chopping various ingredients, from delicate vegetables to substantial cuts of meat. The gyuto form factor, a Japanese adaptation of the classic Western chef's knife, presents a slightly flatter profile towards the heel for efficient push-cutting, complemented by a more curved tip for fluid rocking cuts. Learn More$309.95 -
Kikuichi Warikomi Damascus Tsuchime 9.4 in. Sujihiki
A fresh take on the WGAD series, now featuring a stunning Birch handle. The WDT series is a refined counterpart to the WG series, showcasing the same warm Birch handle paired with a meticulously crafted 17-layer hammered VG10 blade. This exceptional knife stands out both on the cutting board and in the knife block. With a weight comparable to many German knives, the WDT series is a favorite among those who appreciate the fusion of a Western-style handle with a precision Japanese blade. The VG10 edge is renowned for its fine grain structure and outstanding durability, while the hammered tsuchime finish enhances food release. Each knife is hand-engraved with the signature Kikuichi chrysanthemum logo. Learn More$374.95 -
Kikuichi Warikomi Damascus Tsuchime Gyuto 9.4 in.
A fresh take on the WGAD series, now featuring a stunning Birch handle. The WDT series is a refined counterpart to the WG series, showcasing the same warm Birch handle paired with a meticulously crafted 17-layer hammered VG10 blade. This exceptional knife stands out both on the cutting board and in the knife block. With a weight comparable to many German knives, the WDT series is a favorite among those who appreciate the fusion of a Western-style handle with a precision Japanese blade. The VG10 edge is renowned for its fine grain structure and outstanding durability, while the hammered tsuchime finish enhances food release. Each knife is hand-engraved with the signature Kikuichi chrysanthemum logo. Learn More$399.95 -
Kikuichi Warikomi Damascus Tsuchime 8 in Gyuto
A fresh take on the WGAD series, now featuring a stunning Birch handle. The WDT series is a refined counterpart to the WG series, showcasing the same warm Birch handle paired with a meticulously crafted 17-layer hammered VG10 blade. This exceptional knife stands out both on the cutting board and in the knife block. With a weight comparable to many German knives, the WDT series is a favorite among those who appreciate the fusion of a Western-style handle with a precision Japanese blade. The VG10 edge is renowned for its fine grain structure and outstanding durability, while the hammered tsuchime finish enhances food release. Each knife is hand-engraved with the signature Kikuichi chrysanthemum logo. Learn More$354.95 -
Kikuichi Warikomi Damascus Tsuchime Santoku
A fresh take on the WGAD series, now featuring a stunning Birch handle. The WDT series is a refined counterpart to the WG series, showcasing the same warm Birch handle paired with a meticulously crafted 17-layer hammered VG10 blade. This exceptional knife stands out both on the cutting board and in the knife block. With a weight comparable to many German knives, the WDT series is a favorite among those who appreciate the fusion of a Western-style handle with a precision Japanese blade. The VG10 edge is renowned for its fine grain structure and outstanding durability, while the hammered tsuchime finish enhances food release. Each knife is hand-engraved with the signature Kikuichi chrysanthemum logo. Learn More$309.95
