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Knives
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Kikuichi Kasumi 24cm Fuguhiki
The Specialist’s Choice for Translucent Slicing The Kikuichi Kasumi 24cm Fuguhiki is not a general-purpose slicer; it is a precision instrument designed for the demanding requirements of fugu (pufferfish) preparation and ultra-delicate sashimi. Forged using the traditional Kasumi method—laminating high-carbon White #2 steel with a softer iron backing—this blade offers the professional chef a razor-sharp edge that is both easier to maintain and more resilient during long shifts behind the sushi bar. Specialized Geometry for Delicate Proteins While the Yanagiba is the workhorse of the sushi world, the Fuguhiki is its more refined, nimble cousin. The blade profile is significantly thinner and lighter, reducing the drag when executing the 'Usu-zukuri' technique. This thinness provides a subtle flexibility that allows the chef to feel the texture of the fish, ensuring perfectly even, paper-thin slices without tearing the muscle fibers. The single-bevel grind (Urasuki) creates a concave back that traps a microscopic pocket of air, preventing the fish from sticking to the blade during rapid service. Traditional Craftsmanship and Materials Every FK24 is fitted with a traditional Japanese Magnolia (Ho) wood handle, chosen for its lightweight feel and natural slip resistance when wet. The Buffalo horn ferrule ensures a secure, long-lasting fit for the tang. Included with this professional blade is a custom-fitted wooden Saya, essential for protecting the high-carbon edge and ensuring safety during transport in a knife roll. Learn More$484.95 -
Kikuichi Carbon Elite 7-inch (180 mm) Gyuto
A Masterclass in Precision: The Kikuichi Carbon Elite 180mm Gyuto Hard-wearing, ultra-thin carbon steel geometry that makes prep work feel effortless. Precision Engineering for the Serious Cook There is a singular reason why professionals return to carbon steel: the bite. The Kikuichi Carbon Elite 180mm Gyuto is a testament to nearly a millennium of Japanese metallurgical evolution. Unlike thicker, wedge-heavy European knives that often split produce rather than slice it, this blade features a remarkably thin edge geometry. This allows the knife to part ingredients with minimal resistance, significantly reducing the pressure required for daily tasks. The 180mm length serves as the perfect bridge between a dedicated petty knife and a full-sized 240mm workhorse. It is compact enough for intricate shallot dicing and precise herb chiffonades, yet agile enough for rapid high-volume prep when space is at a premium. Because this knife utilizes high-quality SK-4 carbon steel, it reaches a level of sharpness that stainless steels of similar hardness struggle to maintain. For the home cook or the line cook who values a knife that works with them, the Carbon Elite series provides immediate, tactile feedback. You feel the board; you feel the ingredient density. This level of connection is precisely why this knife has become a cornerstone of both busy prep stations and organized home kitchens. While it demands slightly more care than stainless alternatives, the reward—a blade that can be touched up on a stone in seconds—is worth every moment of maintenance. Learn More$119.95 -
Kikuichi Carbon Elite 8.25 in. (210mm) Gyuto
A Masterclass in High-Carbon Precision: The Kikuichi Carbon Elite 210mm Gyuto The Kikuichi Carbon Elite 210mm Gyuto is not just a knife; it is a high-performance instrument designed for chefs who prioritize edge geometry and metallurgical purity over the convenience of stainless steel. Forged from SK-4 high-carbon steel and hardened to a formidable 60/61 HRC, this 8.25-inch Gyuto offers a level of 'bite' and sharpening ease that modern stainless alloys simply cannot replicate. What sets the Carbon Elite apart is its thin-profile construction. With a spine thickness of only 1.7mm, this blade is a 'laser'—it glides through dense root vegetables and delicate proteins with zero wedging. The asymmetric 80/20 bevel is hand-finished on Japanese water stones before it leaves the factory, ensuring it is ready for high-volume service immediately upon unboxing. This is a monosteel blade, meaning it is a single solid piece of carbon steel. This construction provides uniform feedback through the Pakkawood handle, allowing the cook to feel exactly where the edge is meeting the board. While it requires disciplined maintenance (it will develop a beautiful, protective patina over time), the reward is a razor-sharp edge that maintains its integrity through 40 lbs of mirepoix without needing a touch-up. For the professional who understands the soul of carbon steel, the GC21 is the definitive workhorse. Learn More$164.95 -
Kikuichi Carbon Elite 9.4 in. (240mm) Gyuto
Kikuichi Carbon Elite 240mm Gyuto: Professional Performance in a Japanese Chef's Knife. The Kikuichi Carbon Elite 9.4-inch Gyuto delivers professional-grade cutting power and precision. As the Japanese equivalent of a Chef's knife, its generous 240mm length is perfect for tackling substantial tasks. Unlike traditional single-bevel Japanese knives, this Gyuto is sharpened on both sides of the blade, providing a versatile Western-style edge that excels at all-around kitchen duties. Enjoy exceptional sharpness and control, making it an indispensable tool for every culinary challenge. Learn More$199.95 -
Kikuichi Molybdenum 7.1 in. (180mm) Gyuto
The Kikuichi Molybdenum 7.1 in. (180mm) Gyuto is an all purpose kitchen knife; can be used for mincing, slicing, dicing and chopping. Learn More$179.95 -
Kikuichi Molybdenum 8.25 in. (210mm) Gyuto
The Kikuichi Molybdenum Gyuto: Precision Engineering for High-Volume Agility A professional-grade Japanese chef knife designed to reduce friction and eliminate wrist fatigue during long prep sessions. Precision Engineering for High-Volume Agility When your shift starts with a 50lb crate of onions or a mountain of mirepoix, the weight of your blade is the primary enemy of speed. The Kikuichi Molybdenum 210mm Gyuto is not a heavy-duty chopper; it is a surgical instrument designed to move through proteins and produce with near-zero drag. By utilizing high-grade AUS10 stainless steel, Kikuichi has balanced the elusive relationship between edge hardness and sharpenability. At 59 HRC, this steel offers a refined edge that won't roll or chip during standard vegetable or boneless protein prep, yet it retains enough 'give' to be honed back to a wicked keenness with just a rod. Unlike thicker western chef knives, the Kikuichi features a 1.9mm spine, keeping the mass centered and the profile thin. This geometry is what sets it apart. The knife doesn't 'wedge' in hard produce like carrots or squash; it slides through. The 50/50 double bevel grind is optimized for consistent performance, regardless of whether you are a right-handed line cook or a left-handed home enthusiast. The Pakkawood handle is more than an aesthetic choice—it provides a slip-resistant, moisture-impervious grip that maintains its integrity even after hours of hand-washing and high-intensity kitchen environments. This is a tool for the cook who treats their equipment as an extension of their hand, valuing responsiveness over brute force. This knife isn't made to look glamorous, it's built for reliable performance and ease of maintenance. You can trust this knife to get you through any shift. Learn More$199.95 -
Kikuichi Molybdenum 9.4 in. (240mm) Gyuto
Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables. Learn More$244.95 -
Kikuichi Ginsan Nashiji 240mm Gyuto
The GN Series is a perfect example of the Japanese design philosophy shibui, a balance of simplicity and complexity. Adorned with a Nashiji (pear skin) finish the 3-layer blade with a Ginsan (silver-3) core is thin, strong, and precise; and the burnished octagonal Oak handle provides a comfortable grip. Hand engraved with the Kikuichi chrysanthemum logo. Learn More$354.95 -
Kikuichi Ginsan 240mm (9.4 in.) Sujihiki Slicing Knife
Surgical Precision for Protein Fabrication: The Kikuichi 240mm Ginsan Sujihiki Handling the Kikuichi GW Series 240mm Sujihiki reveals a distinct lack of the 'drag' commonly felt with thicker, factory-stamped slicers. During physical testing on chilled beef tenderloin and delicate yellowtail, the blade’s 3-layer San Mai construction and hand-finished taper allow for a single, effortless pull-cut. The Ginsan (Silver-3) core provides a rare sensory experience; it takes an aggressive, toothy edge that mimics traditional Aogami (blue steel) feedback, yet it remains completely inert when slicing acidic ingredients or working in humid, high-paced kitchens. The 240mm length is the industry standard for a reason—it provides enough runway to slice through a standard roast in one motion, preventing the 'sawing' effect that ruins protein fibers. The balance point sits slightly forward of the bolster, encouraging the tip-driven precision required for removing silver skin or portioning sashimi. The octagonal walnut handle fills the palm without creating hotspots, providing a secure, non-slip grip even when hands are wet. This is not a fragile showpiece; it is a tool built for the line, finished with the hand-engraved chrysanthemum mark that signifies 750 years of Sakai bladesmithing lineage. Learn MoreRegular Price: $355.00
Special Price $335.00
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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
