You'll appreciate how well this 8 inch Kikuichi chefs knife can handle any chef's knife challenge in preparing fish, poultry, meat or vegetables!
The blade core is of extremely hard (HRC 60) Swedish high-carbon steel, known for its sharpness and easy edge maintenance.
This core blade is surrounded on both sides by 22 layers of three different types of steel: 11 layers of nickel steel, 6 layers of SUS410 and 5 layers of J1 stainless steel. These 3 types of steel were selected for their combination of beauty and functionality.
Each knife has a full tang and is hand forged, hand finished and hand honed
Beautiful, shell-shaped, rosewood handle with ebony guard without rivets
Free lifetime sharpening from Kikuichi
Lifetime warranty from Kikuichi
Handcrafted in Japan
Blade measures 8.5 x 1-3/4 inches (215mm x 45mm); Handle measures length 4-7/8 inches (125mm); Total knife measures 13-1/3 inches (340mm).
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
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.