Kikuichi Elite Warikomi Gold Knives

The Kikuichi Elite Warikomi Gold 210mm Sujihiki is a precision "slicing tool" that offers an ideal balance between nimble handling and long-edge efficiency. While traditional carving knives can be bulky, the 8.25-inch Sujihiki profile is designed for the meticulous portioning of proteins, from raw sashimi and cured salmon to Sunday roasts and smoked brisket. Forged in the Hon Warikomi (laminated) tradition, it features a core of VG-1 high-carbon stainless steel heat-treated to an elite 60 Rockwell hardness. This metallurgical treatment ensures the blade maintains a surgical edge far longer than standard kitchen cutlery, yet retains the essential toughness to remain a reliable daily companion. The narrow blade height and long, straight edge are engineered to reduce surface drag, allowing the knife to glide through ingredients in a single, clean draw-cut. This preserves the cellular integrity of your ingredients, ensuring juices stay inside the meat and fish remains vibrant for presentation. The VG-1 core is clad in two protective layers of SUS405 stainless steel for exceptional corrosion resistance. Finished with a triple-riveted Mahogany Pakkawood handle and a seamless stainless bolster, the knife feels balanced and secure in the hand. As a hallmark of a 700-year legacy as sword-smiths to the Japanese Emperor, each blade is hand-finished with the Kikuichi imperial Chrysanthemum mark. Learn More

Master the Art of the Single-Stroke Slice: The Kikuichi Warikomi Gold 240mm Sujihiki merges 700 years of Japanese smithing with a high-carbon VG1 core for effortless precision. Elevate Your Presentation
Ragged edges and crushed proteins can compromise the texture and flavor of your meal. Standard knives often lack the length and thinness required to produce the clean, single-stroke cuts necessary for professional-grade sushi or perfectly portioned roasts. The Kikuichi Standard
The Warikomi Gold Sujihiki is engineered specifically for the draw-cut. By utilizing a VG1 high-carbon steel core clad in protective stainless steel, this 240mm slicer maintains a surgical edge while remaining more resilient and easier to sharpen than many harder alloys. This is not just a tool; it is a continuation of a legacy that began with the Emperor’s swords. Professional Performance
Whether you are thinning a brisket or slicing a delicate tuna loin, the 50/50 double-bevel edge provides the versatility for both left and right-handed chefs. The long, narrow blade reduces friction, ensuring that every slice is as effortless as the last, preserving the integrity of every ingredient you touch. Learn More