Kikuichi is one of Japan oldest cutlery companies - founded in Nara Prefecture in 1300, with over 700 years of blade production behind them. The Elite Carbon line uses SK-5 carbon steel in a mono-steel laser-cut construction - a simple, proven alloy at 59-60 HRC that takes a very fine edge and sharpens easily on quality water stones. Black pakka wood handle with a clean, understated profile suited to both professional and home kitchen use. Carbon steel reactive edge, stainless-look finish on the cladding.
The 270mm gyuto is the professional standard for high-volume prep - more reach per stroke, more surface for slicing large proteins and produce, and a blade height of 57mm that gives excellent knuckle clearance. At 9.6 oz it has real presence on the board. Brian is a professional chef of 20 years in high-end kitchens who bought this knife 14 years ago and has used it every single day since. His verdict after 14 years of professional daily use: holds a strong edge for a long time, easy to sharpen, the size and tip make it the most versatile knife he has ever used. If you have doubts, he says, they are unfounded.
What Customers Are Saying: One five-star review from a professional chef with 20 years of high-end kitchen experience. Brian bought this knife 14 years ago and has used it every day since. His assessment after that level of sustained professional use: holds a strong edge for a long time, easy to sharpen, the most versatile knife he has ever used. A single review from someone who has used the knife for 14 years of daily professional work is worth more than dozens of short-term impressions. If you are considering this knife, his conclusion is unambiguous: the doubts are unfounded.
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.
The 270mm gyuto is the professional standard for high-volume prep - more reach per stroke, more surface for slicing large proteins and produce, and a blade height of 57mm that gives excellent knuckle clearance. At 9.6 oz it has real presence on the board. Brian is a professional chef of 20 years in high-end kitchens who bought this knife 14 years ago and has used it every single day since. His verdict after 14 years of professional daily use: holds a strong edge for a long time, easy to sharpen, the size and tip make it the most versatile knife he has ever used. If you have doubts, he says, they are unfounded.
What Customers Are Saying: One five-star review from a professional chef with 20 years of high-end kitchen experience. Brian bought this knife 14 years ago and has used it every day since. His assessment after that level of sustained professional use: holds a strong edge for a long time, easy to sharpen, the most versatile knife he has ever used. A single review from someone who has used the knife for 14 years of daily professional work is worth more than dozens of short-term impressions. If you are considering this knife, his conclusion is unambiguous: the doubts are unfounded.
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: 9.6 oz (274g)
- Total Length: 410mm
- Spine Thickness at Base: 2mm
- Blade Height: 57mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) A wonderful Knife!!Posted By: Brian Shawn Plum
31 people found this review helpful
I am a professional chef of 20 years in high end kitchens. I have been looking for a new knife and I came across this one and wanted to tell you a little about it. I purchased this knife over 14 years ago to use as a cook then as a chef. I can tell you without a doubt that this knife is well worth it. I have used this knife every day for 14 years and it has been a true friend in the kitchen to me. It will hold a strong edge for a long time, easy to sharpen and the size and tip make it the most versatile knife you will ever use. If you have doubts about this knife; rest assured they are unfounded
31 people found this review helpful
I am a professional chef of 20 years in high end kitchens. I have been looking for a new knife and I came across this one and wanted to tell you a little about it. I purchased this knife over 14 years ago to use as a cook then as a chef. I can tell you without a doubt that this knife is well worth it. I have used this knife every day for 14 years and it has been a true friend in the kitchen to me. It will hold a strong edge for a long time, easy to sharpen and the size and tip make it the most versatile knife you will ever use. If you have doubts about this knife; rest assured they are unfounded
