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Kikuichi 5.8 inch Ice Hardened Molybdenum Stainless Boning Knife

Kikuichi 5.8 inch Ice Hardened Molybdenum Stainless Boning Knife


Item ID: KK-IHHM145
$190.00
$169.95

The Kikuichi Ice Hardened Molybdenum 5.8 inch boning knife offers superior performance at a reasonable price. This is an incredibly good boning knife. It has the perfect shape length and durability for deboning poultry or meat. It can also be used for small slicing and chopping jobs. Molybdenum in steel increases wear resistance, reduces brittleness/chipping and improves resistance to corrosion. This boning knife from Kikuichi is machine forged, hand-buffed, hand-stamped and hand dimpled. The dimpling reduces food sticking to the blades during slicing and chopping. Because of all the hand work, each knife is unique. All Kikuichi Japanese-made knives have a lifetime guarantee.

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You will appreciate how easy it is to debone a chicken with this Kikuichi boning knife.
  • Each Kikuichi Ice Hardened Molybdenum knife has a dimpled pattern which is hand hammered, so every knife is unique!
  • Because of ice hardening, the razor-sharp edge is easy to maintain.
  • The Western-style compressed wood handle has sturdy three rivet construction for long life.
  • This high quality Kikuichi knife is a great value, especially when you think of all of the amount of hand crafted work that goes into making these superior knives!
  • Free lifetime sharpening from Kikuichi
  • Lifetime warranty from Kikuichi
  • Handcrafted in Japan

  • Blade measures 5-5/8 x 1-1/2 inches (145mm x 40mm); Handle measures length 4-3/4 inches (120mm); Total knife measures 10-3/8 inches (265mm).
  • Edge retention better when used on meat, fish, or poultry rather than when used on high-acid citrus or tomatoes
  • Each blade has a double bevel cutting edge.
  • Be especially cautious when handling the very sharp Kikuichi knives.
  • Do not cut on stone, glass, metal or other hard surfaces which will dull all knife blades
  • Do not attempt to use on frozen meat or cut through bones. Use only meat cleavers to cut through meat or chicken bones. Blades of any knives can be damaged attempting to cut through frozen meat or bones.
  • If you want to re-sharpen at home use only a water stone sharpener, or have a professional experienced in sharpening Japanese knives sharpen your Kikuichi
  • Free lifetime sharpening, contact Kikuichi at 201-567-8388 for instructions
  • Lifetime warranty from Kikuichi with normal use and proper care
  • Handcrafted in Japan

UPC: 730669623295

Brand: Kikuichi
  • Immediately wash knives after slicing citrus or tomatoes. The high acid content of these foods can quickly break down carbon steel. If discoloration or rust occurs, it can be cleaned with Bar Keepers Friend or similar non-abrsaive cleaning products
  • Hand wash with warm water and mild detergent.
  • Do not put Kikuichi knives in the dishwasher
  • Rinse and dry immediately to prevent discoloration of high carbon steel knives
  • Store knife in a safe place, ideally with a blade protector, to protect the edge and prevent injury.
  • Do not attempt to use on frozen meat or cut through bones. Use only meat cleavers to cut through meat or chicken bones. Blades of any knives can be damaged attempting to cut through frozen meat or bones, which will invalidate the Kikuichi lifetime warranty.
  • Kikuichi offers free lifetime sharpening. For instructions, call 201-567-8388.
  • Or, if you want to re-sharpen at home use only a water stone sharpener.