Virgin carbon produces the tightest grain structure possible in a steel. For this reason, it can produce a sharper edge than any stainless steel alloy. When used on meats, fish, and most produce, the edge retention is better than stainless steel. When used on acidic foods like citrus and tomato, the edge will break down faster. These knives WILL take on a patina (grey color) and WILL rust if not thoroughly washed and dried after each use. If rusting occurs, we recommend simply sponging the blade with "Bar Keepers Friend". This product is readily available at grocery and drug stores.
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AC15 $99.95In Stock
| Kikuichi Carbon Elite 5.9 in. (150mm) Petty
Kikuichi Carbon Elite 5.9 in. (150mm) Petty knife made of Japanese High Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
AC15
GC21 $169.95In Stock
| Kikuichi Carbon Elite 8.25 in. (210mm) Gyuto
Kikuichi Carbon Elite 8.25 in. (210mm) Gyuto made of Japanese Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
GC21
GC24 $199.95In Stock
| Kikuichi Carbon Elite 9.4 in. (240mm) Gyuto
Kikuichi Carbon Elite 9.4 in. (240mm) Gyuto made of Japanese High Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
GC24
GC27 $229.95In Stock
| Kikuichi Carbon Elite 10.6 in. (270mm) Gyuto
Kikuichi Carbon Elite 10.6 in. (270mm) Gyuto made of Japanese High Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
GC27
HKC15 $139.95In Stock
| Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki
Kikuichi Carbon Elite 5.9 in. (150mm) Honesuki made of Japanese High Carbon Steel is Japanese style boning knife for fish and poultry. The geometry of the blade makes this a single sided knife (right-hand). The single sided knife may have a thicker spine but the taper of the blade will cause the edge to be thinner and sharper, the main reason for single-beveled knives is sharpening as the user wont need to alternate hands when sharpening. The majority of the sharpening on this Honesuki should be done on the side with the kanji on it. The flat backside should touched to the stone only to remove the burr and create a small bevel.
Made in: Nara, Japan
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
HKC15
AC12 $79.95In Stock
| Kikuichi Carbon Elite 4.7 in. (120mm) Parer
Kikuichi Carbon Elite 5.9 in. (150mm) Paring knife made of Japanese High Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
AC12
HC15 $179.95In Stock
| Kikuichi Elite Carbon 5.9 in. (150mm) Sakabone
Kikuichi Carbon Elite 5.9 in. (150mm) Sakabone made of Japanese High Carbon Steel is Japanese style boning knife for fish and poultry. The geometry of the blade makes this a single sided knife (right-hand). The single sided knife may have a thicker spine but the taper of the blade will cause the edge to be thinner and sharper, the main reason for single-beveled knives is sharpening as the user wont need to alternate hands when sharpening. The majority of the sharpening on this Honesuki should be done on the side with the kanji on it. The flat backside should touched to the stone only to remove the burr and create a small bevel.
Made in: Nara, Japan
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
HC15
SC24 $199.95In Stock
| Kikuichi Elite Carbon 9.4 in. (240mm) Sujihiki
Kikuichi Elite Carbon 9.4 in. (240mm) Sujihiki made of Japanese Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan
Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions
SC24
