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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 7.1-inch (180mm) Gyuto
Kikuichi’s 7.1-inch (180mm) GC Series gyuto is a compact carbon steel chef’s knife, nimble enough for quick work and short enough for a small cutting board or a crowded apartment kitchen. It handles the everyday jobs of a larger gyuto, such as slicing shallots, dicing peppers and portioning chicken, with more control at the tip.Kikuichi says a carbon steel gyuto has been trusted by chefs for nearly a millennium, and this line keeps that tradition with a blade that takes a keen edge and sharpens easily. Expect a patina to form with use. It is a sound choice for a cook with smaller hands, and it also works as a second gyuto beside a 240mm on a professional station, where its short blade is easier to steer through garnish work.
180mm or 210mm?The 8.25-inch (210mm) Gyuto is closer to a standard chef’s knife length. For a flatter profile at this size, see the 7.1-inch (180mm) Santoku. Learn More$119.95 -
Kikuichi GC Series Carbon Steel 5.9-inch (150mm) Petty
The 5.9-inch (150mm) petty is the utility knife of Kikuichi’s GC Series, sized between a paring knife and a gyuto. It handles the small jobs that a large knife makes awkward, such as slicing a single shallot, trimming silver skin or cutting a sandwich, and it pairs naturally with a gyuto on a professional station.The thin carbon blade holds a fine edge and is quick to touch up on a stone, and it will patina with use. A home cook building a Japanese knife kit can start with a gyuto and add this petty second.
Petty Knife SizesFor finer paring work, the 4.7-inch (120mm) Petty is easier to control in the hand. It pairs well with the 8.25-inch (210mm) Gyuto. Learn More$109.95 -
Kikuichi GC Series Carbon Steel 4.7-inch (120mm) Petty
Petty is the Japanese term for a small utility knife, and Kikuichi uses it for this 4.7-inch (120mm) GC Series knife, which at this length does the work of a paring knife too. A standard 3-inch parer runs short on reach and leverage, and the 120mm blade adds both without giving up agility. It peels and segments citrus, trims green beans, hulls strawberries and cleans up a chicken breast, and the slim carbon blade takes a very fine edge for that detail work.Wipe it dry after cutting fruit, since acid speeds the patina on carbon steel. It is a natural companion to a 210mm gyuto.
120mm or 150mm Petty?The 5.9-inch (150mm) Petty adds length for slicing small proteins and working on the board. Learn More$89.95
