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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 Kokaji White Carbon 8.25-inch (210mm) Kiritsuke Gyuto
Sakai’s Kokaji-kai smiths hand forge the Kokaji kiritsuke gyuto, which pairs a White #2 carbon edge with the angled kiritsuke tip of the traditional Japanese knife. Each blade carries a hand-engraved chrysanthemum.Kikuichi gives the Kokaji gyuto a double-bevel, 50/50 edge, so it works like a chef’s knife for left- and right-handed cooks, and the angled tip adds precision for fine cuts and scoring. The 8.25-inch (210mm) length handles everyday prep, from dicing onions to slicing proteins. Hardened to 61 to 62 HRC, the steel takes a very keen edge and will patina with use, so it suits a cook who already cares for carbon steel. A saya is included, and the knife should be sharpened on whetstones to keep its double bevel even.
Comparing Carbon GyutosFor a Western-handled carbon gyuto, see the GC Series Carbon Steel 8.25-inch (210mm) Gyuto. The Kokaji 9.4-inch (240mm) Kiritsuke Yanagi is the single-bevel slicer of the line. Learn More$479.95
