Kikuichi Store


Kikuichi knife is carefully produced by our highly skilled craftsmen in Japan. Most traditional Kikuichi knives are individually specialized in each steps of forging, sharpening, carving handles, and assembling the blade and the handle.

Kikuichi Catalog



Yanagi Honyaki

柳本焼き 青鋼鏡面仕上 黒丹八角柄 黒丹さや付 桐箱錦袋付き
Yanagi Honyaki blue carbon steel sushi knife

This sushi knife is polished to a mirror finish with an 8-sided ebony handle and an ebony sheath. Comes with a special Paulownia wood box.

**Yanagi Honyaki : Honyaki knives feature blades forged entirely from Hagane, the hard carbon steel and are fashioned with all the craftsmanship traditionally applied to the samurai swords. On these blades one can see the homon, the beautiful "ripple pattern." Honyaki knives require more skill and effort to sharpen, but the edge will remain sharp for a long time.
Honyaki knives are durable and can be expected to last ten to fifteen years of professional use. Honyaki knives can be ordered either Aoko (blue carbon steel) or Shiroko (white carbon steel). Aoko is the highest grade carbon steel used for cutlery today. Aoko is the purest form of carbon steel and its sheer hardness allows for the sharpest cutting edge. However, Shiroko is easier to sharpening for daily use and more popular among the traditional Japanese chefs.

Style and Usage

Most of the traditional Japanese knives have one-sided carbon steel blade with Ho-wood handle. Our knives are made in Sakai, Japan where 95% of traditional Japanese knives are made. Yanagi, Deba and Usuba are the three most common styles.

Yanagi sushi knife is the most popular knife among Japanese sushi chefs. A long, thin and sharp blade is ideal for slicing a delicate filet of fish. Takohiki sushi knife is Yanagi with a square tip. Fuguhiki has the same shape as Yanagi, but it has a thinner blade. Fuguhiki is used for creating ultra-thin slices of Fugu (Puffer fish) sashimi.

Deba chef's knife is used for filleting a whole fish. A wide and thick blade is ideal for cutting through the fish skin and bones. Usuba slicing knife is used for preparing vegetables. Its thin and wide blade is perfect for delicate slicing and mincing vegetables. There are three style of Usuba. Azumagata with its rectangular style is most popular. Hishigata with pointy style and Kamagata with scythe style are more commonly used for carving vegetables.



Traditionally, Japanese knives are made from forging together two different types of carbon steels. They are called Jigane and Hagane. Jigane is a soft supporting carbon steel that provides flexibility and ease of sharpening. Hagane is hard carbon steel that determines the quality of the blade. While2, White3 and Blue carbon steel are the three different types of Hagane available for knives, we choose White and Blue carbon steel for our quality knives.

Grade Our product line Durability Character of the blade
White 3 Tatsutogi 3-5yrs Soft, very easy to be sharpened, ideal blade for starters.
White 3 Kasumitogi 4-6yrs Relatively soft, easy to be sharpened.
White 2** Kasumi 5-10yrs Hard, still easy to be sharpened, popular among Sushi chefs.
  Honyaki* 10yrs+ Maintains the edge longer, takes longer to be sharpened.
Blue 2** Kasumi 10yrs+ Hardest and more skill required to sharpen.
  Honyaki* 15yrs+ Exclusive chefs use this highest grade.

*Honyaki is forged entirely from Hagane.
**White carbon steel (Shiroko) and blue carbon steel (Aoko) differs in the chemical components. Blue carbon steel contains 0.2 to 0.5% of chromium and 1.0 to 1.5% of tungsten.



Kikuichi’s western style knives such as Gyuto (chef knife), Sujihiki (slicer), Honesuki (small boning knife) and Santoku knives have been producing by skilled workers in Seki, Sanjyo as well as Sakai. Kikuichi’s machine forged western knives have received great reputation and feedback from culinary professionals throughout US, Canada and UK. Quality of these knives depends totally upon the workmanship and skilled workers who master the machines to produce the best products.
Kikuichi offers the following 9 different lines of western knives. Each line has unique characters, and designed and produced for different needs.

Tsuchime Damascus

WGADsp: Tsuchime Damascus Warikomi  all-purpose knife (HRC 60)
The blade has a beautiful 16 layers of Damascus stainless steel with VG-10 high carbon cutting edge. Every single knife is different because of hand-hammered Tuschime pattern.  The result is a beautiful Damascus knife that holds the sharpest cutting edge with an easy maintenance. Compressed wood handle with 3 rivets for the optimum balance and durability.  Tsuchime Damascus knives are definitely Kikuichi’s bestselling items in the past a few years. This series offers 14 different blades from 8mm (3”) paring to 240mm (9.5”) Gyuto as well as 170mm (6.5”) Usuba. WGADsp series has been keeping the position of the most popular knife in the past a few years.



NSWD: Nickel Sweden Warikomi Damascus 45 layers w/Rose-wood handle (HRC 60-61)
This series are made with 45 layers of nickel Damascus layer and stainless. 22 layer each side. Use 11 layers of nickel with 6 layers of SUS410 and 5 layers of J1 stainless steel. 22 layer each side. The center cored is Swedish steel cutting edge. Rose-wood handle with Japanese Ebony wood guard makes NSWD appealing to culinary pros as well as experience home chefs.  No rivet is used for traditional Japanese handle. NSWD series offers 4 products line now from 150mm (6”) to 240mm (9,5”) Gyuto. This series was introduced last year and has already become one of the top 5 lists now because of its chic design and great blade. 


IHGM: Ice Hardened Gyuto Molybdenum Stainless Steel (HRC 59-60)
IHGM series including IHUM, IHSM and IHHM is also brand new knives that were introduced last year. It has already become one of the most demanding knives from customers.  It is made out of AUS10 Molybdenum stainless steel. After the metal heated up around 2000 degree temperature in an oven, it goes in to below 30 degree liquid nitrogen. This method makes the blade strong and durable that able to reach 60 HRC. Dimples on each side of the ice-hardened blade (to help keep some foods from sticking to the blade) are put there by hand, not machine, therefore every single knife is unique. The hardness and durability of the blade will amaze you with how well it holds an edge. IHGM series knives are so light and perfectly balanced. Kikuichi provides 9 diiferent blades from 130mm utility to 240mm Gyuto to 145mm Honesuki.

GM: Gyuto Molybdenum Stainless Steel (HRC 59)
GM series is a very orthodox western style knife, yet it is the Kikuichi’s long time best seller. 12 blades are available from 80 mm (3”) paring knife to 300 mm (12”) Gyuto knife to 150 mm (6”) Honesuki knife to 270 mm (10.5”) Sujihiki knife. The highest grade of Molybdenum AUS10 stainless steel is used for all 12 blades yet prices are very moderate. GM is very popular among culinary pros as well as culinary students.


GS: Gyuto Stainles Gold (HRC 60-61)
GS series is designed for professional use with more durable construction and professional grade blade that will sustain the sharp edge longer with repetitive use.GS series have the most preferred 3 steel clad structure.  Kikuichi’s V10 alloy forms the core cutting edge while softer stainless steel layer protects it from corrosion and allows easy sharpening. Clad style blade allow durable edge. Also the both sided blade allows for both right handed and left handled chefs to use with ease.

GC: Gyuto Carbon Steel (HRC 59)
Kikuichi’s pure carbon knives have become very popular in the past a few years because only a few companies in the world produce and promote culinary knives that are made out of pure carbon steel. 12 blades are available from regular Gyuto and Sujihiki style to very unique ones such as Garasuki (large boning knife), Honesuki (boning knife) and Sakabone (round shape boning knife). Prices are least expensive among all Kikuichi knives.

WGA and WGAD: Bunka Warikomi Gold and Bunka Warikomi Damascus Gold (HRC 59)
WGA is a clad knife with 3 layers, VG-5 core and stainless steel outside. WGAD is also a clad knife with 8 layers Damascus design, VG-10 core and stainless steel outside. Unique brown color mahogany handle and sleek design attract home chefs as well as culinary pros. 12 blades are from 80 mm paring knife to 270 mm sushi roll knife that is  one of the top seller to sushi chefs. 

KP: Kikuichi Performance
This very special pure carbon knife is produced by custom-made only and we do not keep the knife as our regular stock items. It received the great reputation from seasoned chefs.  

Kikuichi produces custom-ordered knives, such as private labels, special blades, special design handles as per customer’s’ request.  Prices are moderate and negotiable compare to the Kikuichi brand.



The best cutting edge is generated by the skilled sharpening technic and water stores. Kikuichi offers 8 different stones from 250 grits to 8000 grits, from small 2 sided stone to large brick size stone.

How to Sharpen Knives (pdf)



Kikuichi also provides variety scissors and shears that include Yobasami for fabric, Bonsai and Ikenobo shears for flower arrangement, Nigiri Hasami for herb sniper and beauty scissors. Blades are hand-forged and hand-sharpening.



Variety of kitchen accessories are found from Kikuichi’s catalogue such as Moribashi (forged chopsticks), tweezers, scales sclippers, shark skin graders, oyster knife, food curving set, Tsubaki oil, nail clippers and Saya sheath for knives. 



On the knife

Kikuichi provides customers/end-users with free sharpening and free repair/re-fabrication service on any Kikuichi knives no matter years of usage. Customer has to be responsible its shipping cost on both ways to/from Kikuichi’s New Jersey office. Call at 201-567-8388 or send an email to to obtain return authorization number.
Shipping cost for a repair that to be done in Japan will be at Kikuichi’s expenses. Customer does not have to pay its international shipping cost but to/from New Jersey office.
Free engraving with Kanji character or English alphabet can also be arranged.
Free replacement is subject to the condition of the knife.

On the business

Kikuichi provides existing store customers with free staff training session on the premises.  Face-to-face training is the key to learn Kikuichi products and stimulate knife sales with sales associates in the store. Qualifying customers need to purchase minimum $5,000.00 annually to arrange the training session.