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Knives
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Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki
Kikuichi Carbon Elite 5.9" (150mm) Honesuki: Nimble Control for Demanding Prep. Master detailed meat preparation with the Kikuichi Carbon Elite 5.9-inch (150mm) Honesuki. This agile knife, a compact version of the renowned Kikuichi Garasuki, is specifically designed for the precise task of de-boning poultry. Its sturdy yet maneuverable blade provides exceptional control, allowing you to expertly navigate joints and separate meat cleanly. Beyond poultry, its robust design makes it an invaluable tool for a variety of other intricate butcher duties, making challenging tasks feel effortless. Learn More$154.95 -
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 -
Kikuichi Ginsan Sujihiki 10.6-inch Slicer
Precision Engineering for the Single Draw The Kikuichi Ginsan 270mm Sujihiki is designed for high-stakes protein fabrication where a single, clean motion defines the quality of the final plate. Whether you are portioning a whole sides of salmon or carving thin ribbons of prime rib, the 10.6-inch blade provides the necessary length to execute a full draw without sawing. This preserves the internal juices and structural integrity of the meat, a critical factor for chefs managing high-end protein costs. At the heart of this tool is Ginsan (Silver-3) steel. For professionals who demand the edge retention of carbon steel but work in high-acid or humid environments, Ginsan is the industry benchmark. It achieves a 61 HRC, providing a 'toothy' bite that stays sharp through forty pounds of brisket, yet it remains resistant to the rust and reactivity common in busy commercial kitchens. The 3-layer San Mai construction protects the hard core with tougher stainless cladding, ensuring the blade can withstand the physical rigors of a twelve-hour shift. This slicer is more than just a blade; it is a piece of Sakai history. The octagonal walnut handle is sized for a secure, non-slip grip even when hands are wet or oily. The balance point is meticulously placed just forward of the ferrule, allowing the knife to do the work during the pull. Each blade features the hand-engraved Kikuichi chrysanthemum, symbolizing a 750-year lineage that transitioned from forging samurai swords to world-class culinary instruments. Learn MoreRegular Price: $375.00
Special Price $340.00
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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 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 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 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 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 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 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
