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Specialty Knives
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Kikuichi GC Series Carbon Steel 5.9-inch (150mm) Hankotsu (HC15)
Kikuichi calls the HC15 a hankotsu, a Japanese boning knife for separating meat from bone on larger cuts, and describes it as sharp, light and tough. Shoppers find it by its model number, and some retailers sell it as a sakabone.The 5.9-inch (150mm) blade has a pointed tip for working along bones and into joints, and Kikuichi calls it the right combination for small and large butchering. Kikuichi warns against chopping through bone with it, so it is a knife for cutting around bones and through joints. It suits butchers trimming primal cuts and restaurant cooks breaking down lamb and pork shoulders, and hunters use it on venison. The carbon steel sharpens easily, which helps on a knife that works against bone surfaces all day. Dry it promptly after use and hone it before each session.
Hankotsu or Honesuki?For poultry, the lighter, triangular 5.9-inch (150mm) Honesuki is the specialist. Learn More$154.95 -
Kikuichi Kasumi 24cm Fuguhiki
The Specialist’s Choice for Translucent Slicing The Kikuichi Kasumi 24cm Fuguhiki is not a general-purpose slicer; it is a precision instrument designed for the demanding requirements of fugu (pufferfish) preparation and ultra-delicate sashimi. Forged using the traditional Kasumi method—laminating high-carbon White #2 steel with a softer iron backing—this blade offers the professional chef a razor-sharp edge that is both easier to maintain and more resilient during long shifts behind the sushi bar. Specialized Geometry for Delicate Proteins While the Yanagiba is the workhorse of the sushi world, the Fuguhiki is its more refined, nimble cousin. The blade profile is significantly thinner and lighter, reducing the drag when executing the 'Usu-zukuri' technique. This thinness provides a subtle flexibility that allows the chef to feel the texture of the fish, ensuring perfectly even, paper-thin slices without tearing the muscle fibers. The single-bevel grind (Urasuki) creates a concave back that traps a microscopic pocket of air, preventing the fish from sticking to the blade during rapid service. Traditional Craftsmanship and Materials Every FK24 is fitted with a traditional Japanese Magnolia (Ho) wood handle, chosen for its lightweight feel and natural slip resistance when wet. The Buffalo horn ferrule ensures a secure, long-lasting fit for the tang. Included with this professional blade is a custom-fitted wooden Saya, essential for protecting the high-carbon edge and ensuring safety during transport in a knife roll. Learn More$484.95
