Kikuichi Elite Warikomi Gold Sujihiki

A Sujihiki is a Japanese-style slicing knife designed specifically for precision tasks like carving roasts, slicing cooked meats, or portioning raw fish. Its long, thin blade allows you to make clean, single-stroke cuts without sawing, which helps preserve the texture of the protein.

Warikomi construction involves cladding a hard, high-performance VG5 steel core with layers of softer stainless steel. This design provides the extreme sharpness and edge retention of a hard steel while the outer layers offer the necessary flexibility and protection against brittleness.

Yes, the symmetrical 50:50 bevel makes this knife perfectly suited for both left- and right-handed cooks. It also makes the blade easier to sharpen on standard whetstones compared to single-bevel knives.

With an HRC of 60, the steel is quite hard and holds an edge exceptionally well, but it can be prone to chipping if used on hard surfaces or for cutting through bone. Always use a wooden or plastic cutting board and avoid lateral prying motions to maintain the integrity of the edge.

No, this knife is not dishwasher safe. The high heat, harsh detergents, and moisture of a dishwasher can damage the Mahogany handle and dull the precision-ground edge; it should always be hand-washed and dried immediately after use.