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Kikuichi Elite Carbon Knives
The Kikuichi Carbon Elite series is designed for the chef who prioritizes pure cutting performance. Crafted from traditional high-carbon steel, these knives offer a level of sharpness and feedback that is distinct from stainless steel.
The steel's fine grain structure allows it to take a more acute and precise edge than any stainless alloy. This results in excellent edge retention on most proteins and vegetables. However, it is important to note that the edge is more reactive to acidic foods, like citrus and tomatoes, which will dull it more quickly.
A fundamental characteristic of this steel is its reactivity. With use, the blade will develop a patina—a grey or blueish tint that is a natural and expected sign of oxidation that helps protect the blade. This also means the knife requires mindful care, as it will rust if not washed and dried thoroughly after each use. Should any surface rust occur, it is easily removed with a mild abrasive like Bar Keepers Friend.
For the user who understands and appreciates the hands-on nature of a carbon steel blade, the reward is an unmatched level of sharpness and performance.
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Kikuichi GC Series Carbon Steel 10.6-inch (270mm) Sujihiki
Long, single-stroke cuts are the point of a sujihiki, and the 10.6-inch (270mm) GC Series sujihiki gives the most length among Kikuichi’s carbon steel slicers. It carves a whole turkey breast, a prime rib or a side of smoked salmon without sawing, which keeps each slice smooth and even.Kikuichi pitches the GC sujihiki at meat and sushi work, where one clean pull through the food matters more than speed. The 270mm suits carving stations and sushi counters, and it serves home cooks who carve large holiday roasts equally well. Its carbon steel edge is easy to sharpen and should be dried promptly after slicing fish. Because the blade is long and narrow, store it in a saya or a block slot that supports its full length.
Choosing a Slicer LengthThe 9.4-inch (240mm) Sujihiki is easier to store and maneuver. A stainless slicer of the same length is the Kikuichi Molybdenum 10.6-inch (270mm) Sujihiki. Learn More$249.95 -
Kikuichi GC Series Carbon Steel 10.6-inch (270mm) Gyuto
The 10.6-inch (270mm) gyuto is the longest knife in the Kikuichi GC Series lineup we carry, a size for professional kitchens and cooks with large cutting boards. It moves through large quantities of vegetables in fewer strokes, and the long edge doubles as a slicer for roasts, briskets and large fish.A long, thin carbon blade rewards good technique. Kikuichi describes the series’ edge geometry as thinner and faster than European chef’s knives, so the knife cuts cleanly with light pressure. It also needs drying between tasks, since carbon steel will rust if left wet. This is a knife for cooks who already work comfortably with a long blade and want the most reach the series offers. Hone it lightly before each service to keep the long edge aligned.
Long Gyuto SizesThe 9.4-inch (240mm) Gyuto is easier to control on a standard board, and the 10.6-inch (270mm) Sujihiki is the slicer of the same length. Learn More$219.95
