Over 700 years of blade production give Kikuichi a perspective on what a kitchen knife needs to be that most modern makers cannot claim. Founded in Nara Prefecture in 1300, the company has been supplying professional Japanese kitchens through centuries of changing techniques and materials. The Elite Carbon line is their professional workhorse - SK-5 carbon steel at 59-60 HRC in mono-steel construction, black pakka wood handle, laser-cut blade. Simple, proven, and built to perform through decades of daily use.
At 5.6 oz the 210mm Elite Carbon gyuto is notably light for its size - Shaun describes it as feeling almost like a stainless knife on first pickup. The balance point sits fingertip length in front of the bolster, 212mm actual edge length, 2mm spine throughout, 43mm height at heel. The out-of-the-box edge shaved arm hair cleanly and was polished rather than toothy - Kikuichi clearly finishes to a high standard before shipping. Shaun spent 10-15 minutes reprofiling to his preferred angle, suggesting the factory angle runs around 20 degrees per side. SK-5 at this grind is a reactive carbon knife that will develop a patina quickly - the light weight and carbon reactivity make it a distinctive choice for cooks who want something different from their current lineup.
What Customers Are Saying: One five-star review from Shaun with exceptional technical detail. He provides precise measurements: 148g actual weight, 212mm edge length, 2mm spine, 43mm heel height, balance point fingertip in front of bolster. Calls the out-of-the-box edge shaving sharp with a polished rather than toothy finish. Spent 10-15 minutes reprofiling to his preferred angle - a mark of an experienced sharpener who takes the knife seriously. The light feel and quality finish make a strong first impression.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
At 5.6 oz the 210mm Elite Carbon gyuto is notably light for its size - Shaun describes it as feeling almost like a stainless knife on first pickup. The balance point sits fingertip length in front of the bolster, 212mm actual edge length, 2mm spine throughout, 43mm height at heel. The out-of-the-box edge shaved arm hair cleanly and was polished rather than toothy - Kikuichi clearly finishes to a high standard before shipping. Shaun spent 10-15 minutes reprofiling to his preferred angle, suggesting the factory angle runs around 20 degrees per side. SK-5 at this grind is a reactive carbon knife that will develop a patina quickly - the light weight and carbon reactivity make it a distinctive choice for cooks who want something different from their current lineup.
What Customers Are Saying: One five-star review from Shaun with exceptional technical detail. He provides precise measurements: 148g actual weight, 212mm edge length, 2mm spine, 43mm heel height, balance point fingertip in front of bolster. Calls the out-of-the-box edge shaving sharp with a polished rather than toothy finish. Spent 10-15 minutes reprofiling to his preferred angle - a mark of an experienced sharpener who takes the knife seriously. The light feel and quality finish make a strong first impression.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
- Brand: Kikuichi
- Line: Elite Carbon
- Founded: 1300 AD, Nara Prefecture
- Construction: Mono Steel, Laser Cut
- Steel: SK-5 Carbon Steel
- HRC: 59-60
- Handle: Black Pakka Wood
- Weight: 5.6 oz (160g)
- Total Length: 338mm
- Spine Thickness at Base: 2mm
- Blade Height: 47mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Product ReviewPosted By: Shaun - verified customer
17 people found this review helpful
OOTB, first impression; It's really light and actually seems like a stainless knife for some reason. Weighs in at 148 grams. The balance point is fingertip length in front of the bolster. Length of edge is actually 212mm, and the spine is right at 2mm. It is 43mm tall at the heel. There is a gentle curve through most of the blade, and you get about 3 inches of board contact when the heel is placed down.The OOTB edge would shave arm hair with no problem, and was polished nicely. Not a toothy edge, they definitely took the time to buff it. I took about 10 or 15 minutes reprofiling it. I'm guessing OOTB was close to 20 degrees and I took it down to around 15. Steel had good wear resistance, especially for carbon. I started with Shapton 220 glass, with some of Ken's 45 micron CBN mixed in. (wicked fast cutter, it's a fun experiment)Knife went from 220 to a 1000 Shapton glass, then on to my new natural Aoto. Finished on an 8000 super stone (yellow stone, NOT the snow white). Stropped 2 times on .75 CBN on balsa, twice on plain balsa. This edge was push cutting a tomato.
17 people found this review helpful
OOTB, first impression; It's really light and actually seems like a stainless knife for some reason. Weighs in at 148 grams. The balance point is fingertip length in front of the bolster. Length of edge is actually 212mm, and the spine is right at 2mm. It is 43mm tall at the heel. There is a gentle curve through most of the blade, and you get about 3 inches of board contact when the heel is placed down.The OOTB edge would shave arm hair with no problem, and was polished nicely. Not a toothy edge, they definitely took the time to buff it. I took about 10 or 15 minutes reprofiling it. I'm guessing OOTB was close to 20 degrees and I took it down to around 15. Steel had good wear resistance, especially for carbon. I started with Shapton 220 glass, with some of Ken's 45 micron CBN mixed in. (wicked fast cutter, it's a fun experiment)Knife went from 220 to a 1000 Shapton glass, then on to my new natural Aoto. Finished on an 8000 super stone (yellow stone, NOT the snow white). Stropped 2 times on .75 CBN on balsa, twice on plain balsa. This edge was push cutting a tomato.
