Kikuichi Bunka Warikomi Gold

San Mai construction layers a hard VG-1 steel core between two layers of softer stainless steel. This design provides the sharpness and edge retention of high-carbon steel while the outer layers offer structural support, making the blade more durable and resistant to impact.

The Kikuichi Bunka Warikomi Gold is specifically engineered to be more chip-resistant than many Damascus steel blades. While Damascus is often prized for its aesthetic patterns, this knife prioritizes functional longevity and performance in a busy kitchen.

Yes. Because this knife features a 50:50 double bevel geometry, it is perfectly symmetrical and performs equally well for both right-handed and left-handed cooks.

No. You must hand wash and dry the knife immediately after each use. The high-quality Mahogany handle and the precision-ground edge can be damaged by the heat, moisture, and harsh detergents found in a dishwasher.

VG-1 steel is highly regarded for its excellent edge retention and superior stain resistance. It allows the blade to stay sharp through extensive prep work while remaining relatively low-maintenance compared to traditional high-carbon steels.

The western-style Mahogany handle, secured with three rivets, provides a familiar, ergonomic grip that feels substantial in the hand. It offers a balanced, secure hold that is particularly comfortable for those who prefer a traditional western handle shape over a Japanese-style octagonal handle.