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Knives
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Kyocera Innovation Black 7" Chef's Knife (ZK-180 BK)
A full-size ceramic chef’s knife designed for clean, efficient prep across vegetables, fruits, and boneless proteins. The Kyocera Innovation Black 7" Chef’s Knife is built for general prep where length and versatility matter. The longer blade provides more reach for larger ingredients while remaining easy to control. The blade is made from zirconia ceramic. It holds a sharp edge longer than steel and does not react with food. It will not transfer metallic taste or cause browning in ingredients like apples, lettuce, or avocados. This knife produces very clean cuts. It moves through produce with minimal resistance and leaves smooth, even surfaces, which is especially noticeable during slicing and dicing. Compared to earlier ceramic knives, this blade maintains its edge longer in regular use, so it requires less frequent sharpening. The 7" length gives it more range than smaller ceramic knives. It works well for slicing, portioning, and larger prep tasks while still keeping a lightweight feel. Ceramic behaves differently than steel. It stays sharp for a long time, but it is not flexible. It can chip if used on hard materials or if the blade is twisted during use. Use it for vegetables, fruits, herbs, and boneless proteins. Do not use it on bones, frozen foods, or hard squash. Avoid prying or applying lateral pressure. The lightweight construction reduces fatigue compared to heavier steel knives, especially during extended prep. The upward-angled handle provides a secure grip and helps keep your knuckles clear of the cutting surface. The blade will not rust or corrode. When sharpening is needed, it requires a diamond wheel or professional service.
Who This Is For Users who want a full-size, lightweight alternative to a steel chef’s knife General prep tasks involving vegetables, fruits, and boneless proteins Cooks who want more reach and efficiency than smaller ceramic knives Not ideal for: Hard materials such as bones, frozen foods, or hard squash Users who prefer a heavier or more flexible blade Tasks that involve prying, twisting, or heavy force Learn More$100.00 -
Kikuichi Kasumi 9.4 in. (240mm) Yanagi
This 9.4 in. (240mm) 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. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin. Learn More$440.00 -
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 7-inch (180mm) Gyuto
Kikuichi WTC Warikomi Tsuchime Carbon 180mm Gyuto The Kikuichi WTC 180mm Gyuto is a compact Japanese chef’s knife for cooks who value a keen carbon steel edge and are willing to give it the care it requires. At 180 mm, it is nimble enough for detailed prep and tight line stations, yet it has enough belly for rocking cuts through herbs and aromatics. It handles vegetables, fruit and boneless proteins with equal precision. Features Shirogami #2 carbon steel core: White #2 is a high-purity carbon steel that takes an exceptionally fine edge and responds quickly to ceramic honing rods and fine waterstones. It is not stainless. Warikomi construction with Damascus cladding: The hard core is laminated between layers of Damascus steel. The cladding supports the brittle core, and the core alone forms the cutting edge. Tsuchime hammered finish: The hand-hammered dimples on the blade face create small air pockets that help release starchy foods such as potatoes and cucumbers. Double-bevel edge: The symmetrical edge cuts straight and suits right- and left-handed cooks alike. Octagonal oak wa-handle: The light, faceted handle places the balance toward the blade and indexes securely in the hand. Choosing a Kikuichi Carbon Gyuto Cooks who prefer a Western-style handle should consider the Kikuichi Carbon Elite 180mm Gyuto, a single-steel SK-4 carbon blade of the same length with a resin-infused pakkawood handle. The WTC Gyuto’s harder White #2 core and Damascus cladding suit cooks who want a finer edge and a traditional Japanese handle. Learn More$320.00 -
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 -
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
