Knives

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