Kikuichi Kasumi 150mm Deba

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Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Kikuichi Traditional Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. Japanese Magnolia Wood Handle, Buffalo Horn Ferrule. Made in JAPAN.

Saya Included

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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DK15

Kikuichi Kasumi 180mm Deba

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Blade Width: 7 mm

Blade Height: 58 mm

Weight: 12.8 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Kikuichi Traditional Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. Japanese Magnolia Wood Handle, Buffalo Horn Ferrule. Made in JAPAN.

Saya Included.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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DK18

Kikuichi Fuguhiki

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Fuguhiki 10.5 in. (270mm) Length. Hand Made in Japan by Blacksmiths in the Traditional Japanese Sword Making Technique. This Knife is known in Japan as a Fuguhiki, or the knife traditionally used to cut thin slices of Fugu (pufferfish). Being such an expensive and dangerous cut of fish a skilled Sushi Chef would ideally be using this style knife as it is thinner than its counterpart the Yanagiba Knife. This knife is a Kasumi style knife meaning it uses White Steel as the cutting edge and a soft backing steel for support. This knife is High-Carbon Steel please wash by Hand Only. This knife can only be sharpened by Whetstone. Please contact our store for best stone recommendations for traditional knives. Japanese Magnolia Wood Handle, Buffalo Horn Ferrule

Blade Width: 2.2 mm

Blade Height: 25 mm

Weight: 4.4 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

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FK27

Kikuichi 5.9 in. Kokaji Bunka

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Kikuichi's Binka Knife is handmade by the Kokajikai blacksmiths in Sakai. It is constructed of White #2 Steel (Carbon Steel) and is sandwiched between soft (sk) carbon steel a technique called San-Mai. This is a double beveled knife and due to the quality of the steel should only be sharpened by hand on whetstone evenly on both sides. This is a High Carbon blade (not-stainless) and will patina with use. We recommend applying oil (tsubaki or mineral) to the handle and blade when being stored between uses. Comes with fitted wooden saya (sheath).



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Kokaji-Bunka

Kikuichi 8.25 in. Kokaji Gyuto Kiritsuke

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The Kokaji Kiritsuke Gyuto forged by famed Kokajikai blacksmiths in Sakai is made of White #2 Steel prized for its edge retention and ability to take a new edge. A San-Mai style clad sandwiches a thick core of white between soft (sk) carbon steel. This is an excellent knife for the Sushi industry as the high carbon steel can take a superior edge needed to cut through fish. This is a high carbon knife with a wood handle so be sure to take care, we recommend applying oil (wood, mineral) to the handle and blade when storing between uses. Comes with a fitted wooden saya (sheath).



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Kokaji-Gyuto

Kikuichi 9.4 in. Kiritsuke Yanagi

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One of the highest quality Yanagiba's available at Knife Merchant this hand forged Kikuichi is made by the Kokajikai blacksmiths in Sakai. A Kasumi (two steel) blade is made of superior White #1 cutting steel with an (Sk) soft carbon clad a forging technique that has been kept in tradition since the Samurai era. This is a single-bevel blade meaning the user should only sharpen this knife by hand using whetstones. This is a high carbon (not-stainless) knife and a patina will form with use. We recommend applying oil (wood, mineral) to the blade and wooden handle when storing between uses. Comes with fitted wooden sheath.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Kokaji-Yanagi

Kikuichi Kokaji White Carbon 3 Piece Kiritsuke Set

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Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Set/Kokaji-3

Kikuichi Kasumi 8 in. (210mm) Yanagi

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This 8.2 in. (210mm) Kasumi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and premium (White #2) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can be susceptible to rust if not dried after use. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

• Handle: Wa style Ho wood with Buffalo Horn Ferrule.
• Blade Steel: White #2
• Made In: Japan
  
  Care and Maintenance of Carbon Steel Knives
  Carbon Care Instructions

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YK21

Kikuichi Kasumi 9.4 in. (240mm) Yanagi

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This 9.4 in. (240mm) Kasumi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and premium (White #2) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can be susceptible to rust if not dried after use. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

• Handle: Wa style Ho wood with Buffalo Horn Ferrule.
• Blade Steel: White #2
• Made In: Japan
  
  Care and Maintenance of Carbon Steel Knives
  Carbon Care Instructions

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YK24

Kikuichi Kasumi 10.6 in. (270mm) Yanagi

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This 10 in. (270mm) Kasumi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and premium (White #2) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can be susceptible to rust if not dried after use. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

• Handle: Wa style Ho wood with Buffalo Horn Ferrule.
• Blade Steel: White #2
• Made In: Japan
  
  Care and Maintenance of Carbon Steel Knives
  Carbon Care Instructions

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YK27

Kikuichi Kasumitogi 8 in. (210mm) Yanagi

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Kikuichi YKT21 is single bevel traditional yanagiba, hand forged from two pieces of steel. The slightly softer white #3 carbon steel edge is easier to sharpen and more forgiving (less likely to chip)than blue steel.
Professional Lifespan 5+ Years
Blade 2 Layers; Hand Forged
White #3 Carbon Steel
HRC 59-60
Bevel Single
Handle “D” Shaped Wa Handle
Japanese Magnolia
Water Buffalo Ferrule

This knife come with a matching Saya.

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YKT21

Kikuichi Kasumitogi 9.4 in. (240mm) Yanagi

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This 9.4 in. (240mm) Kasumitogi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and high quality (White #3) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can susceptible to rust and patina if not regularly tended to. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

Handle: Wa style Ho wood with Buffalo Horn Ferrule.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Made In: Japan

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YKT24

Kikuichi Kasumitogi 10.6 in. (270mm) Yanagi

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This 10.5 in. (270mm) Kasumitogi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and high quality (White #3) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can susceptible to rust and patina if not regularly tended to. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

Handle: Wa style Ho wood with Buffalo Horn Ferrule.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Made In: Japan

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YKT27