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Knives
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Kikuichi Carbon Elite 4.7-inch (120mm) Parer
Surgical Precision for Everyday Prep: The Kikuichi Carbon Elite 120mm A bridge between a standard 3-inch parer and a chef's knife, engineered for superior edge retention and effortless control. Precision Engineering for the Discerning Cook The Kikuichi Carbon Elite 120mm Parer is not just a tool; it is a high-performance instrument designed for those who demand more from their small-blade work. While standard 3-inch paring knives often struggle with tasks requiring reach or leverage, this 120mm (4.7-inch) blade provides the perfect balance between agility and utility. It excels in tasks that require absolute finesse—removing citrus pith, delicate garnishing, and intricate fruit carving—while maintaining enough board clearance to handle small-scale chopping and trimming. At the core of this blade is high-grade SK4 carbon steel. Unlike the stainless steel found in most commercial sets, this steel offers a refined grain structure that permits a razor-like edge. Because carbon steel is inherently more reactive, it rewards the owner with a sharpness that stainless struggle to match. It is remarkably easy to touch up on a stone, making it a favorite for cooks who prefer keeping their gear in peak condition throughout a busy service. The double-beveled geometry ensures that it performs with equal grace in either hand, making it a reliable partner for your entire kitchen staff or a primary workhorse for your home prep station. Learn More$89.95 -
Kikuichi Carbon Elite 5.9-inch (150mm) Petty
Pure Performance: The Kikuichi Carbon Elite 150mm Petty A refined Japanese utility blade designed for uncompromising sharpness and surgical control in professional prep. The Kikuichi Carbon Elite 150mm Petty is a testament to the purity of traditional Japanese cutlery. Forged from SK-4 carbon steel, this blade is defined by its ease of sharpening and its ability to hold a terrifyingly keen edge that stainless steel alternatives simply cannot replicate. Unlike modern mass-produced knives, the Carbon Elite demands a partnership with its user; it is a tool for the disciplined chef who understands that performance comes from maintenance. In a fast-paced environment, this 150mm length is the sweet spot for close-quarter knife work. Whether you are peeling shallots, trimming silver skin from a tenderloin, or executing intricate fruit carvings, the thin profile glides through product with zero wedging. The 60-61 HRC rating ensures the edge stays refined through long shifts, while the pakkawood handle provides a tactile, secure grip even when hands are slick. Because this is high-reactive carbon steel, it will develop a blue-grey patina over time—a mark of character that protects the blade from deeper corrosion and serves as a badge of honor for every serious cook. Learn More$109.95 -
Kikuichi Molybdenum 4.7 in Paring Knife
This is a high Molybdenum content steel for the sharpest edge available, less resistant to harsh chemicals than other steel mixes, so only use mild soap and water to wash. This paring knife is ideal for cutting fruits, and vegetables. Learn More$124.95 -
Kikuichi Molybdenum 5.9 in. (150mm) Utility Knife
The Kikuichi Molybdenum 150mm (5.9 in.) Utility Knife is a professional-grade tool that blends the 700-year samurai heritage of Kikuichi Cutlery with modern, high-performance materials. Often referred to as a "Petty" knife in Japanese kitchens, this 150mm blade is a versatile "workhorse" designed for precision tasks that larger chef knives can't handle. This is a high Molybdenum content steel for the sharpest edge available, less resistant to harsh chemicals than other steel mixes, so only use mild soap and water to wash. This 5.9 in. (150mm) utility knife is ideal for cutting fruits, vegetables and meats. Learn More$134.95 -
Kikuichi Carbon Elite 5.9 in. (150mm) Sakabone
The Kikuichi Elite Carbon 5.9 in. (150mm) Sakabone can be used to fillet fish, de-bone chickens or process meats. This shape, also called a Hankotsu, is particularly favored for processing pork. This knife is one sided, but becomes dull toward the heel of the blade, to make it easy and safe to break through bones. This is a fantastic and unique knife shape that performs beautifully for a very wide range of protien processing. If you're looking for a boning knife that will hold an edge for an extremely long time without becoming delicate this is a fantastic choice. The SK4 Carbon Steel blade takes an extremely polished edge that can be maintained easily with a honing rod and responds to stones very quickly. We highly recommend this knife to anyone who processes whole animals or frequently butchers game and livestock. Learn More$154.95 -
Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki
Kikuichi Carbon Elite 5.9" (150mm) Honesuki: Nimble Control for Demanding Prep. Master detailed meat preparation with the Kikuichi Carbon Elite 5.9-inch (150mm) Honesuki. This agile knife, a compact version of the renowned Kikuichi Garasuki, is specifically designed for the precise task of de-boning poultry. Its sturdy yet maneuverable blade provides exceptional control, allowing you to expertly navigate joints and separate meat cleanly. Beyond poultry, its robust design makes it an invaluable tool for a variety of other intricate butcher duties, making challenging tasks feel effortless. Learn More$154.95 -
Kikuichi Carbon Elite 7-Piece Knife Block Set
Kikuichi Carbon Elite 7-Piece Knife Block Set The Kikuichi Carbon Elite 7-Piece Knife Block Set equips a kitchen with a complete range of carbon steel knives, from detail work to long slicing, along with the block to store them and the rod to maintain them. It suits experienced home cooks and professionals who want the sharpness and easy resharpening of carbon steel across every task, with matching handles and balance throughout. The Knives 120mm Parer: Peeling, trimming and detail work in the hand or on the board. 150mm Honesuki: A Japanese boning knife for breaking down poultry and separating meat at the joints. 180mm Santoku: A compact all-purpose knife for slicing, dicing and mincing vegetables, fish and boneless meat. 210mm Gyuto: The Japanese chef’s knife and the workhorse of the set, with a thin profile that moves through dense vegetables without wedging. 240mm Sujihiki: A long, narrow slicer for carving roasts and portioning fish in a single stroke. Why Carbon Elite Every knife in the set is made from SK-4 high-carbon steel, a single steel throughout rather than a clad blade. SK-4 takes a keen edge and is easy to restore on a waterstone, which makes the set a practical introduction to carbon steel for cooks who sharpen their own knives. The included Kikuichi 10.5-inch Ceramic Honing Rod realigns the edges between sharpenings, and the Kikuichi 6-Slot Knife Block keeps the edges protected, with one slot free for an additional knife such as the Carbon Elite 150mm Petty. Learn More
