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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 9.4-inch (240mm) Gyuto
The 9.4-inch (240mm) WDT gyuto is the long chef’s knife of Kikuichi’s Warikomi Damascus Tsuchime series, built for cooks who prep in volume. The extra length covers a full board, so a case of peppers or a stack of cabbage goes faster, and the blade slices roasts in a single stroke.A VG10 core sits inside 17 layers of damascus steel, and the hand-hammered tsuchime surface leaves small pockets that, per Kikuichi, help release food from the blade. On a long knife that means fewer pauses to scrape slices off the side. The Western birch handle gives a secure, familiar grip, which makes this a natural step up for a cook who already uses a 10-inch German chef’s knife. Hone it lightly each day.
240mm Gyuto OptionsFor a lighter knife with a Japanese handle, see the NWD 9.4-inch (240mm) Gyuto. For a shorter WDT blade, choose the WDT 8.25-inch (210mm) Gyuto. Learn More -
Kikuichi WDT Series Warikomi Damascus Tsuchime 9.4-inch (240mm) Sujihiki
Slicing roasts and fish is the job of a sujihiki, and the WDT24S gives that job a 9.4-inch (240mm) blade of hammered damascus over a VG10 core. Shoppers search for it as the Kikuichi WDT Series Warikomi Damascus Tsuchime sujihiki.A sujihiki is narrower than a gyuto, so it meets less resistance in the cut and leaves a smooth face on brisket and sashimi. Kikuichi notes that the tsuchime finish helps release food, which keeps thin slices of fish or cured meat from clinging as they come off the blade. With a Western mahogany-dyed birch handle, it suits cooks who want a Japanese slicer without changing their grip, whether at a carving station or at home for the holidays.
Pairing With a GyutoIts damascus pattern matches the WDT 9.4-inch (240mm) Gyuto, and a Kikuichi 240mm Sujihiki Magnet Saya keeps the edge covered in a drawer or knife bag. Learn More$374.95 -
Kikuichi WDT Series Warikomi Damascus Tsuchime 8.25-inch (210mm) Gyuto
Kikuichi describes its Warikomi Damascus Tsuchime series as popular with people who want a Western handle and a Japanese blade, and the 8.25-inch (210mm) gyuto is the all-purpose knife of the line. Its 17-layer damascus blade is hammered with a tsuchime finish over a VG10 cutting core, and Kikuichi notes the hammered surface helps release food from the blade.That release is useful with starchy and wet foods, such as potato slices and cucumber rounds that would otherwise cling to the steel. The 210mm length is close to a standard Western chef’s knife, so it is an easy choice for a home cook moving to Japanese cutlery. The mahogany-dyed birch handle gives a warm, familiar grip, and the blade is stainless, so care is a quick wash and dry. Each knife is hand-engraved with Kikuichi’s signature chrysanthemum logo.
Choosing a WDT KnifeThe WDT 9.4-inch (240mm) Gyuto adds reach, and the WDT 7.1-inch (180mm) Santoku suits push cuts on a smaller board. Learn More$354.95 -
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 -
Kikuichi WDT Series Warikomi Damascus Tsuchime 7.1-inch (180mm) Santoku
For push cuts and fine dicing, Kikuichi’s WDT santoku pairs a 7.1-inch (180mm) blade with the flat edge and rounded tip of the Japanese all-purpose shape. The hammered 17-layer damascus wraps a VG10 core, and Kikuichi says the tsuchime finish helps food release from the blade, a real help when slicing potatoes or zucchini.Kikuichi describes the series as a knife that will shine both on the board and in the block. The Western-style birch handle suits a cook who wants a Japanese blade without switching to a wa handle, and the moderate length works well on a home cutting board. It is a good choice for a cook who chops straight down with no rocking motion, and who prepares mostly vegetables and boneless proteins, such as chicken thighs and pork loin.
A Vegetable SpecialistThe WDT 6.7-inch (170mm) Nakiri is the vegetable specialist. A Kikuichi 180mm Universal Santoku Saya protects the edge. Learn More$309.95
