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Kikuichi 6.5 inch Ice Hardened Molybdenum Stainless Santoku Knife


Item ID: KK-IHSM170
$190.00
$169.95

The Kikuichi Ice Hardened Molybdenum 6.5 inch Santoku knife offers superior performance in a Santoku knife at a reasonable price. Use this Japanese-made knife for slicing meat, poultry, fish or for chopping vegetables. The Molybdenum in the steel blade increases wear resistance, prevents brittleness/chipping and improves corrosion resistance. These knives all are machine forged, hand-buffed, hand-stamped and hand dimpled. The dimpling reduces food sticking to the blade 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 the balance and sharpness of this well-priced Kikuichi Santoku 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.
  • Ice hardening maximizes no-stain properties and adds significantly to blade hardness, making the steel similar to the more expensive VG-10 steel in hardness.
  • 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 6-5/8 x 1-5/8 inches (170mm x 43mm); Handle measures length 4-1/2 inches (115mm); Total knife measures 11-1/8 inches (285mm).
  • 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: 730669623301

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.