Kikuichi Molybdenum Pro Knives

The Kikuichi GM Series Molybdenum 9.4 inch Sujihiki is ideal for slicing and carving, particularly for making very thin slices. The thin, stiff blade of the Molybdenum Pro Sujihiki takes an edge easily and holds it very well. Softer than many Japanese steels, but harder than German and American alloys, this Sujihiki is a great choice for anyone who is looking for a well priced professional grade slicer that can be easily maintained with a honing steel, draw sharpener or whetstones. The 240mm length is a good size for most kitchens and is of sufficient length to cut large fish and large cuts of meat. Learn More

Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables. Learn More

The Kikuichi Molybdenum Gyuto: Precision Engineering for High-Volume Agility A professional-grade Japanese chef knife designed to reduce friction and eliminate wrist fatigue during long prep sessions. Precision Engineering for High-Volume Agility When your shift starts with a 50lb crate of onions or a mountain of mirepoix, the weight of your blade is the primary enemy of speed. The Kikuichi Molybdenum 210mm Gyuto is not a heavy-duty chopper; it is a surgical instrument designed to move through proteins and produce with near-zero drag. By utilizing high-grade AUS10 stainless steel, Kikuichi has balanced the elusive relationship between edge hardness and sharpenability. At 59 HRC, this steel offers a refined edge that won't roll or chip during standard vegetable or boneless protein prep, yet it retains enough 'give' to be honed back to a wicked keenness with just a rod.  Unlike thicker western chef knives, the Kikuichi features a 1.9mm spine, keeping the mass centered and the profile thin. This geometry is what sets it apart. The knife doesn't 'wedge' in hard produce like carrots or squash; it slides through. The 50/50 double bevel grind is optimized for consistent performance, regardless of whether you are a right-handed line cook or a left-handed home enthusiast. The Pakkawood handle is more than an aesthetic choice—it provides a slip-resistant, moisture-impervious grip that maintains its integrity even after hours of hand-washing and high-intensity kitchen environments. This is a tool for the cook who treats their equipment as an extension of their hand, valuing responsiveness over brute force. This knife isn't made to look glamorous, it's built for reliable performance and ease of maintenance. You can trust this knife to get you through any shift.  Learn More

The Kikuichi Moly Pro series is so named because it has a higher content of Molybdenum steel providing a razor sharp edge. This santoku is excellent for vegetable prep and for slicing meat that have already been removed from the bone.
Made in: Nara, Japan Learn More