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Kikuichi Warikomi Tsuchime Damascus Knives
For the chef who believes a tool should be as inspiring as it is effective, the Kikuichi Tsuchime Damascus series is a study in purposeful beauty. Each knife is a testament to the idea that form and function can not only coexist but elevate one another.
The story of the blade begins at its core, a layer of high-performance VG10 steel, the gold standard for premium Japanese cutlery, prized for its ability to achieve and hold a surgically sharp edge. Using the traditional Warikomi technique, this core is clad in layers of resilient Damascus steel, whose flowing, liquid patterns tell the story of its forging.
The top half of the blade is then transformed by a Tsuchime (hammered) finish. This dramatic, tactile surface is a testament to the artisan's hand and serves a critical function: the indentations create tiny air pockets, reducing friction and allowing food to fall away from the blade with satisfying ease.
Kikuichi’s world-renowned expertise in heat treatment ensures this beauty is backed by formidable strength, creating a blade that is exceptionally tough and resistant to chipping. Because each knife is individually hammered and forged, no two are exactly alike.
The result is more than just a knife; it is a perfectly balanced, individually unique partner for your culinary craft.
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Kikuichi WDT Series Warikomi Damascus Tsuchime 6.7-inch (170mm) Nakiri
The WDT nakiri is Kikuichi’s vegetable knife in its Warikomi Damascus Tsuchime line, a 6.7-inch (170mm) rectangular blade with a flat edge for full contact with the board. Each push cut goes cleanly through an onion or a head of cabbage with no rocking needed, and each thin slice comes out even.The hammered tsuchime surface over 17 layers of damascus and a VG10 core helps release food, per Kikuichi, so slices of cucumber and potato fall away from the steel. Kikuichi gives the WDT line a substantial weight, comparable to many German knives, together with the precision of a Japanese blade. Its tall blade scoops prepared vegetables off the board and gives generous clearance for the knuckles. This nakiri has a Western handle of mahogany-dyed birch, a good fit for cooks who prefer a familiar grip over a Japanese wa handle.
Vegetable Knife OptionsFor a nakiri with a lighter Japanese handle, see the NWD 6.7-inch (170mm) Nakiri. To protect the edge, add a Kikuichi 180mm Universal Nakiri Saya. Learn More$309.95
