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Knives
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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 Carbon Elite 10.6 in. (270mm) Gyuto
This Kikuichi 10.6 in. (270mm) Gyuto is a great addition to any kitchen. The Japanese version of a Chef's knife, it is a multipurpose knife, and can handle any task, like slicing, dicing and chopping. Learn More$219.95 -
Glestain 12.2 in. (310mm) Salmon Slicer
The Glestain 12.2 in. (310mm) Salmon Slicer has a long and thin blade, that makes filleting fish, and slicing other foods simple. The unique dimples on the blade creates air pockets between the food and the knife to prevent food from sticking to the blade. Unlike most knives made by Glestain this blade is dimpled along both cutting surfaces (front and back) and is evenly beveled (50/50 grind). This knife is suited for use by right or left handed users. Learn More -
Glestain Ice Handle 14.2 in. Salmon Slicer
The Glestain M Series 36cm Salmon Slicer is ideal for cutting gravlax and smoked salmon. Glestain's proprietary dimpled face design allows food to release cleanly from the blade without leaching the oil from the fish. Unlike most knives made by Glestain this knife is textured on both sides and is ground evenly so it can be used in the right or left hand. Learn More$281.00 -
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 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
