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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 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 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 9.4-inch (240mm) Sujihiki
Kikuichi calls its GC Series sujihiki a great knife for long slices through meats and even sushi rolls, and the 9.4-inch (240mm) length handles most roasts, briskets and fish loins in a single draw.A sujihiki is narrower than a gyuto, so it creates less drag in the cut and leaves a clean, glossy face on sliced meat or fish. It is a Western-style slicer, easier to maintain than a traditional yanagi, which makes it a practical choice for a home cook who carves roasts and slices sashimi. The carbon steel takes a fine edge for clean cuts through raw fish, and it should be wiped dry between slices of wet or acidic foods. Professional cooks use the 240mm at carving stations where a longer knife would be unwieldy.
240mm or 270mm Sujihiki?The 10.6-inch (270mm) Sujihiki adds length for large roasts and whole fish loins. For an all-purpose knife at this length, see the 9.4-inch (240mm) Gyuto. Learn More$219.95 -
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 -
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 -
Kikuichi GC Series Carbon Steel 9.4-inch (240mm) Gyuto
A 9.4-inch (240mm) gyuto covers a full cutting board, and Kikuichi’s GC Series version gives a line cook or an ambitious home cook the reach to work through a case of onions in long, even strokes. The extra length also lets the blade slice a roast or a block of tuna in a single pull.Kikuichi’s carbon steel takes a very keen edge from its fine grain structure and comes back quickly on a stone, which matters on a knife that sees heavy daily use. Carbon steel discolors with use and rusts if left wet, so keep a towel within reach during service. For cooks moving up from a 210mm, the longer edge makes rocking and push cuts on large produce noticeably faster.
240mm Gyuto or Sujihiki?For slicing proteins, the narrower 9.4-inch (240mm) Sujihiki is the better tool, and the gyuto remains the all-purpose choice. For a shorter blade, see the 8.25-inch (210mm) Gyuto. Learn More$199.95 -
Kikuichi GC Series Carbon Steel 8.25-inch (210mm) Gyuto
At 8.25 inches (210mm), Kikuichi’s GC Series carbon steel gyuto is the size closest to a standard Western chef’s knife, which makes it an easy first step into Japanese cutlery. Kikuichi describes the line’s edge geometry as a faster, thinner version of its European counterparts. On the board, that means less resistance through a dense sweet potato or a stack of onion slices.Carbon steel is the reason to choose this line. Kikuichi notes that its fine grain takes a very keen edge and is easy to sharpen, so the knife returns to full sharpness quickly on a whetstone. The trade-off is care. The blade will patina and can rust if left wet, so it suits a cook who wipes the knife as they work. Home cooks buying their first Japanese knife and professional cooks who want a carbon workhorse both buy this gyuto from us.
Choosing a GC Series Gyuto LengthThe 7.1-inch (180mm) Gyuto suits small boards and smaller hands. The 9.4-inch (240mm) Gyuto adds reach for volume prep, and the 10.6-inch (270mm) Gyuto is the long professional size. Learn More$164.95 -
Kikuichi GC Series Carbon Steel 5.9-inch (150mm) Honesuki
A honesuki is the Japanese knife for breaking down poultry. Its triangular blade and pointed tip slip into joints and around the thigh bone, separating meat cleanly. Kikuichi’s 5.9-inch (150mm) GC Series honesuki is a carbon steel version, and Kikuichi cautions that it should not be used to chop through bone, so cut through the joints instead.The tall heel gives knuckle clearance and room for a firm grip when working on a slippery bird. It suits butchers, restaurant cooks who break down whole birds and home cooks who buy whole chickens. Raw poultry is wet work, so wipe and dry the blade promptly to prevent rust, and hone it lightly between birds. It works equally well on duck and game birds.
Honesuki or Hankotsu?The 5.9-inch (150mm) Hankotsu is the GC Series boning knife for larger cuts of meat. For trimming after the breakdown, see the 5.9-inch (150mm) Petty. Learn More$154.95 -
Kikuichi GC Series Carbon Steel 5.9-inch (150mm) Hankotsu
Kikuichi calls the HC15 a hankotsu, a Japanese boning knife for separating meat from bone on larger cuts, and describes it as sharp, light and tough. Shoppers find it by its model number, and some retailers sell it as a sakabone.The 5.9-inch (150mm) blade has a pointed tip for working along bones and into joints, and Kikuichi calls it the right combination for small and large butchering. Kikuichi warns against chopping through bone with it, so it is a knife for cutting around bones and through joints. It suits butchers trimming primal cuts and restaurant cooks breaking down lamb and pork shoulders, and hunters use it on venison. The carbon steel sharpens easily, which helps on a knife that works against bone surfaces all day. Dry it promptly after use and hone it before each session.
Hankotsu or Honesuki?For poultry, the lighter, triangular 5.9-inch (150mm) Honesuki is the specialist. Learn More$154.95 -
Kikuichi GC Series Carbon Steel 7.1-inch (180mm) Santoku
Kikuichi’s SC18 is the santoku of its GC Series carbon steel line, a 7.1-inch (180mm) blade with the flatter edge and rounded tip that suit push cuts and fine dicing. Kikuichi describes the series as sharp, light and tough, and shoppers find this knife by its model number.A santoku is a natural fit for cooks who chop straight down and forward without rocking the knife, and its broad blade scoops ingredients from the board. The carbon steel takes a keen edge and is easy to bring back on a whetstone. It will form a patina, and it needs wiping dry during prep, especially after cutting tomatoes or citrus. It makes a practical single knife for a home cook who mostly prepares vegetables.
Santoku or Gyuto?The 7.1-inch (180mm) Gyuto is the same length with a pointed tip and more curve for rocking cuts. For a longer all-purpose knife, see the 8.25-inch (210mm) Gyuto. Learn More$134.95
