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Knives
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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 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 -
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 -
Kikuichi Carbon Elite 3-Piece Professional Starter Set
Kikuichi Carbon Elite 3-Piece Professional Starter Set The Kikuichi Carbon Elite 3-Piece Professional Starter Set gives culinary students and working cooks a carbon steel chef’s knife, the honing steel to maintain it and a bag to carry it, chosen to work together from the first day. It is a practical first step into carbon steel for cooks who want a sharper, more easily restored edge than a typical stainless knife provides. What Each Piece Does Kikuichi Carbon Elite 210mm Gyuto: The Japanese chef’s knife handles most prep on the station, from dicing vegetables to trimming and slicing proteins. Its SK-4 high-carbon steel takes a keen edge and is easy to restore on a waterstone, and its thin profile moves through dense produce without wedging. F. Dick EuroCut 12-inch Round Regular Cut Steel: A few light strokes before and during service realign the edge as it rolls with use, so the gyuto cuts cleanly for longer between sharpenings. Knife Merchant 8-Slot Knife Bag: Separate slots keep the edges from contacting one another in transit, with room to add knives as the kit grows. Building the Kit A parer is the most common second knife. The Kikuichi Carbon Elite 120mm Parer and the Carbon Elite 150mm Petty match the gyuto in steel and handle. For a complete collection, see the Kikuichi Carbon Elite 7-Piece Knife Block Set. Learn More
