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The Age-Old Kikuichi Process
Kikuichi knives are made using a time-honored production method. Skilled artisans specialize in different stages of the knife-making process, with each knife undergoing the expertise of at least four master craftsmen.
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Japanese Style Knives
Historically Japanese knives were single beveled (one sided) and were meant to be held in the Right hand only. (Although we do offer limited Left Handed knives) This style is still preferred today by professional Japanese chefs and if you’re interested in proper sushi technique these are a great choice.
Western Style Knives
Unlike the historical single beveled Japanese knives, our Western style knives have a double bevel edge, sharpened on both sides, making them easier to maintain and use for a broader range of cutting techniques. Our Western Style, or double beveled knives take design cues from European masters but with our signature Japanese craftsmanship and fine finishes. They are favored by many home cooks and chefs for their versatility, thin blades and acute blade grind, allowing for various styles of cutting and slicing in both the right and left hand.
What is the difference between a Japanese-style knife and a Western-style knife?
Japanese-style knives typically have thinner and sharper blades with a more acute cutting angle, ideal for precise slicing and delicate tasks. Western-style knives have thicker and sturdier blades. Historically Japanese knives were single beveled (one sided) and were meant to be held in the Right hand only. This style is still preferred today by professional Japanese chefs and if you’re interested in proper sushi technique these are a great choice.
How do I properly care for and maintain my Kikuichi knife?
To care for your Kikuichi knife, handwashing is recommended using mild soap and warm water. Dry the knife immediately after washing to prevent moisture buildup. Avoid using abrasive materials or harsh chemicals. Regularly honing and occasional sharpening will help maintain the sharpness and longevity of the blade.
Are Kikuichi knives suitable for both professional chefs and home cooks?
Yes, Kikuichi knives are crafted to meet the demands of both professional chefs and home cooks. Their exceptional quality, performance, and durability make them suitable for anyone passionate about culinary arts.
Can I use Kikuichi knives for various cutting techniques, such as chopping, slicing, and dicing?
Absolutely! Kikuichi knives are designed to excel in various cutting techniques. From precision slicing to fine mincing and robust chopping, they offer the versatility needed to handle a wide range of kitchen tasks.
Are Kikuichi knives dishwasher safe?
Kikuichi knives are not meant to be cleaned in a dishwasher and doing so will void the warranty. Handwashing is recommended to preserve the longevity and performance. The harsh conditions of a dishwasher can cause the blades to come into contact with other objects, potentially dulling or damaging them, and the chemical cleaners can damage the handle and blade materials.
Are Kikuichi knives made with traditional Japanese craftsmanship techniques?
Absolutely! Kikuichi knives are meticulously crafted using traditional Japanese techniques that have been passed down through generations. Each knife is a testament to the rich heritage and mastery of Japanese blade-making. All of our knives are made in Japan.
Do Kikuichi knives come with a warranty?
Yes, Kikuichi knives come with a warranty against defects in materials and workmanship. Please refer to the specific warranty details provided with your knife or contact our customer support for further assistance.
Can I sharpen Kikuichi knives at home, or should I seek professional sharpening services?
While it is possible to sharpen Kikuichi knives at home using appropriate sharpening tools, professional sharpening services are recommended for optimal results. Expert sharpeners understand the intricate nuances of each blade and can ensure a precise and consistent edge, enhancing the knife's performance and longevity. Kikuichi offers lifetime sharpening for the costs of shipping (both ways) paid by the knife owner. Warranty sharpening does not cover repair or reprofiling.