You have no items in your shopping cart.
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.
-
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 -
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 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
