Kikuichi Elite Carbon Knives

Virgin carbon produces the tightest grain structure possible in a steel. For this reason, it can produce a sharper edge than any stainless steel alloy. When used on meats, fish, and most produce, the edge retention is better than stainless steel. When used on acidic foods like citrus and tomato, the edge will break down faster. These knives WILL take on a patina (grey color) and WILL rust if not thoroughly washed and dried after each use. If rusting occurs, we recommend simply sponging the blade with "Bar Keepers Friend". This product is readily available at grocery and drug stores.

9 Item(s)

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  • Kikuichi Carbon Elite 4.7 in. (120mm) Parer

    The Kikuichi Carbon Elite 4.7 in. (120mm) Parer is light and a little larger than the average paring knife. Use this versatile knife for peeling, cutting or garnishing fruits and vegetables, but be careful around acidic foods, as this can cause the edge to break down faster. Learn More
  • Kikuichi Carbon Elite 5.9 in. (150mm) Petty

    Kikuichi Carbon Elite 5.9 in. (150mm) Petty knife made of Japanese High Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
    Made in: Nara, Japan
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  • Kikuichi Carbon Elite 7 in. Santoku

    Carbon steel is the workhorse of the knife industry. In use for nearly a millennia it holds a super sharp edge and is easy to sharpen. These single steel blades are tough and sharp, with an edge geometry that is like a faster, thinner version of its European counterparts. Light and easy to sharpen, the Carbon Steel series takes a very keen edge due to the fine grain structure of the steel.

    Think of the santoku as your veggie knife: ideal for slicing, dicing, chopping and mincing. This knife can also be used on meat, particularly for meat that has already been removed from the bone. This is a prep cook's best friend. Learn More
  • Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki

    This Kikuichi 5.9 in. (150mm) Honesuki is just like the Kikuichi garasuki, just smaller. Used for de-boning poultry, and a great knife for other butcher duties. Learn More
  • Kikuichi Carbon Elite 8.25 in. (210mm) Gyuto

    8.25 in. (210mm) Traditional single edged Carbon steel knife with a slight back bevel (80/20 edge). Hand finised on a water stone for extreme sharpness right out of the box. Learn More
  • Kikuichi Carbon Elite 9.4 in. (240mm) Gyuto

    This Kikuichi 9.4 in. (240mm) Gyuto is the Japanese version of a Chef's knife. Sharpened on each side of the blade, for a western style. Learn More
  • Kikuichi Carbon Elite 9.4 in. (240mm) Sujihiki

    The Kikuichi Elite Carbon 9.4 in. (240mm) Sujihiki is the perfect choice for slicing and carving, particularly for making very thin slices. The Kikuichi Carbon Elite knife series had great edge retention, and will quickly become one of your favorite tools. Clean and dry after use, as this knife will rust if left out wet. Expect this knife to patina after time. Traditional single edged Carbon steel knife with a slight back bevel (80/20 edge). Hand finished on a water stone for extreme sharpness right out of the box. Learn More
  • Kikuichi Carbon Elite 10.6 in. (270mm) Gyuto

    This Kikuichi 10.6 in. (270mm) Gyuto is a great addition to any kitchen. The Japanese version of a Chef's knife, it is a multipurpose knife, and can handle any task, like slicing, dicing and chopping. Learn More
  • Kikuichi Carbon Elite 10.6 in. (270mm) Sujihiki

    The Kikuichi Elite Carbon 10.6 in. (270mm) Sujihiki is the perfect choice for slicing and carving, particularly for making very thin slices. The Kikuichi Carbon Elite knife series had great edge retention, and will quickly become one of your favorite tools. Clean and dry after use, as this knife will rust if left out wet. Expect this knife to patina after time. Traditional single edged Carbon steel knife with a slight back bevel (80/20 edge). Hand finished on a water stone for extreme sharpness right out of the box. Learn More

9 Item(s)

per page