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.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. At 266mm blade length and 40mm height with a 2mm spine this is a lean, precise slicer. Paul notes this knife has a notably asymmetric grind - the back side is slightly concave with only a modest bevel, while the front side has a large, slightly curved chisel-style bevel. This asymmetry is intentional and gives very high cutting performance for those who take the time to understand it. SK-5 at 59-60 HRC sharpens easily on quality water stones. For cooks who do serious fish fabrication or protein slicing this is a compelling combination: Kikuichi pedigree, carbon steel sharpness, and a grind designed for performance.
What Customers Are Saying: Eight reviews averaging 4.5 stars. Paul owns an older version and calls it beautiful performing - noting the notably asymmetric grind with a slightly concave back and large chisel-style front bevel that delivers very high performance for those who work with it. He notes the price has risen over the years and suggests confirming the current version matches the older specification before purchasing. Multiple reviewers praise the edge quality and the slicing performance on fish and proteins. The SK-5 carbon steel sharpens easily and holds well through sustained professional slicing use.
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 sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. At 266mm blade length and 40mm height with a 2mm spine this is a lean, precise slicer. Paul notes this knife has a notably asymmetric grind - the back side is slightly concave with only a modest bevel, while the front side has a large, slightly curved chisel-style bevel. This asymmetry is intentional and gives very high cutting performance for those who take the time to understand it. SK-5 at 59-60 HRC sharpens easily on quality water stones. For cooks who do serious fish fabrication or protein slicing this is a compelling combination: Kikuichi pedigree, carbon steel sharpness, and a grind designed for performance.
What Customers Are Saying: Eight reviews averaging 4.5 stars. Paul owns an older version and calls it beautiful performing - noting the notably asymmetric grind with a slightly concave back and large chisel-style front bevel that delivers very high performance for those who work with it. He notes the price has risen over the years and suggests confirming the current version matches the older specification before purchasing. Multiple reviewers praise the edge quality and the slicing performance on fish and proteins. The SK-5 carbon steel sharpens easily and holds well through sustained professional slicing use.
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: 6.1 oz (174g)
- Total Length: 395mm
- Spine Thickness at Base: 2mm
- Blade Height: 40mm
Reviews
8 review(s) WRITE A REVIEW (Reviews are subject to approval)
Very nice slicing knifePosted By: Paul R
6 people found this review helpful
I have an older version, so I'd double to check to make sure they haven't changed it substantially. In the past several years the price has gone up, putting this knife in a league with some high end competition, so I can't really speak to its current value.
I can say that my version performs beautifully. It has the most asymmetric blade that I've seen on a Western style knifethe backside is actually slightly concave, although there still a modest backside bevel. The front side has a large, slightly curved, chisel-style bevel, which, if you desire very high performance and have some time to kill, you can extend all the way to the primary edge. You'll then have a delicate but killer slicing knife.
The steel feels buttery on the stones and very easy to sharpen. It builds a patina easily, and in my experience has been rust-free with basic care. Edge retention is adequate. I only use it on proteinsno acidic ingredients, and only occasional light contact with the board. With this kind of use it only needs sharpening a couple of times a year. If you used it more like a gyuto, I suspect the edge retention would be unimpressive.
My least favorite feature is the handle. It's very small, like for a little kid. I don't actually notice this when I'm cutting, but it's rather odd. A bigger handleor ideally, a wa-handlewould make this knife close to perfect.
6 people found this review helpful
I have an older version, so I'd double to check to make sure they haven't changed it substantially. In the past several years the price has gone up, putting this knife in a league with some high end competition, so I can't really speak to its current value.
I can say that my version performs beautifully. It has the most asymmetric blade that I've seen on a Western style knifethe backside is actually slightly concave, although there still a modest backside bevel. The front side has a large, slightly curved, chisel-style bevel, which, if you desire very high performance and have some time to kill, you can extend all the way to the primary edge. You'll then have a delicate but killer slicing knife.
The steel feels buttery on the stones and very easy to sharpen. It builds a patina easily, and in my experience has been rust-free with basic care. Edge retention is adequate. I only use it on proteinsno acidic ingredients, and only occasional light contact with the board. With this kind of use it only needs sharpening a couple of times a year. If you used it more like a gyuto, I suspect the edge retention would be unimpressive.
My least favorite feature is the handle. It's very small, like for a little kid. I don't actually notice this when I'm cutting, but it's rather odd. A bigger handleor ideally, a wa-handlewould make this knife close to perfect.
Product Review
Product ReviewPosted By: Ian Bock - verified customer
7 people found this review helpful
Bought this knife a few months ago for slicing fish and have been pretty disappointed since I opened the box. Balance isn't as good as my kikuichi carbon guyoto, handle feels light and cheap in comparison, and the kanji is screened on instead of stamped like they used to be. Knife sharpens up pretty easily on my 1000 & 6000 stones, but it definitely doesn't hold an edge as well as some of my other carbon knives. Would definitely recommend spending the extra cash and going for the misono sujihiki instead.
7 people found this review helpful
Bought this knife a few months ago for slicing fish and have been pretty disappointed since I opened the box. Balance isn't as good as my kikuichi carbon guyoto, handle feels light and cheap in comparison, and the kanji is screened on instead of stamped like they used to be. Knife sharpens up pretty easily on my 1000 & 6000 stones, but it definitely doesn't hold an edge as well as some of my other carbon knives. Would definitely recommend spending the extra cash and going for the misono sujihiki instead.
Product Review Product Review Product Review Product ReviewPosted By: david sin - verified customer
5 people found this review helpful
this knife looks flawless out of the box. one of the best knives i have bought, should've bought this earlier before. on the first nigth on the job, it worked perfectly and fish barely sticks to it =) one thing i hate about carbon is that it discolors if moisture baked itself in the blade. But, overall this is a good buy! oh and one more thing: the black saya cover offered in this page barely fits the sujihiki, dont even bother with the cover. it fits just in to scratch the knifes edge, bad bad design but the paint looks great...
5 people found this review helpful
this knife looks flawless out of the box. one of the best knives i have bought, should've bought this earlier before. on the first nigth on the job, it worked perfectly and fish barely sticks to it =) one thing i hate about carbon is that it discolors if moisture baked itself in the blade. But, overall this is a good buy! oh and one more thing: the black saya cover offered in this page barely fits the sujihiki, dont even bother with the cover. it fits just in to scratch the knifes edge, bad bad design but the paint looks great...
Product ReviewPosted By: Kel @ KnifeForums - verified customer
5 people found this review helpful
A really excellent sujihiki. Came very sharp out of the box and got even sharper afterward.
Balance is perfect and the blade profile is spot-on for my uses (mainly western-style slicing of cooked proteins).
This knife slides through meat with no sticking at all, which is a beautiful thing.
5 people found this review helpful
A really excellent sujihiki. Came very sharp out of the box and got even sharper afterward.
Balance is perfect and the blade profile is spot-on for my uses (mainly western-style slicing of cooked proteins).
This knife slides through meat with no sticking at all, which is a beautiful thing.
