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Kikuichi Traditional Knives
The basic Traditional Japanese Knife shapes are YANAGIBA (Long slicing knives) DEBA (Heavy Knife used for fileting a beheading fish) and USUBA (Cleaver shape for vegetables). They are true one sided knives with the edge coming to a chisel point. The front side has a pronounced bevel known as the shinogi line. The back side is concave so that when laid on a sharpening stone, the only part that touches is the cutting edge, spine and a bit of the tip. This allows you to sharpen the back side of the knife without scratching it up. Many chefs simply lay the front of the knife on the stone with the shinogi line flat and sharpen. Then lay the back of the knife flat on the stone simply to remove the burr. Please note that these are pure carbon steel knives and will rust if not wiped dry after each use.
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Kikuichi White Carbon 8.25 in. (210mm) Gyuto Kiritsuke
Hand forged in Sakai, Japan, the Kikuichi White Steel 210mm Gyuto Kiritsuke combines traditional craftsmanship with exceptional cutting performance. Crafted by the renowned Kokajikai knife makers, this distinctive blade features a striking kiritsuke-style tip that offers enhanced precision for detailed slicing and push-cutting tasks while maintaining the versatility of a gyuto chef's knife. The three-layer carbon steel construction showcases a White #2 Carbon Steel core, prized by professional chefs and knife enthusiasts for its incredible sharpness, ease of sharpening, and outstanding edge retention. Forged and finished entirely by hand, each knife exhibits exceptional blade geometry that glides effortlessly through vegetables, proteins, and herbs. Complementing the blade is a traditional Japanese magnolia wood wa-handle fitted with a genuine water buffalo horn ferrule, providing a lightweight, well-balanced feel and comfortable control during extended prep sessions. Each knife is hand engraved with the iconic Kikuichi chrysanthemum logo and includes a fitted wooden saya for safe storage and transport. Blade Length: 210mm (8.25 in.)
Core Steel: White #2 Carbon Steel
Outer Layers: SK Carbon Steel
Construction: 3-Layer Hand Forged
Hardness: HRC 61-62
Bevel: Double Bevel (50:50)
Handle: Japanese Magnolia Wood Wa Handle with Water Buffalo Horn Ferrule
Includes: Wooden Saya Learn More$479.95
