Kikuichi Molybdenum Stainless Series Santoku

AUS10 is a high-carbon stainless steel that offers a superior balance of hardness and edge retention compared to standard kitchen knife alloys. The addition of Molybdenum and Vanadium helps the blade stay sharper for longer while remaining relatively easy to sharpen when the time comes.

Yes, this series is designed as an accessible entry point into Japanese knives. It provides the precision and thin blade profile characteristic of Japanese craftsmanship without the high-maintenance requirements of high-carbon or brittle steels.

The thin blade reduces resistance as you slice through ingredients, allowing for cleaner, more precise cuts with less effort. Because the blade is stiff, it provides excellent control and stability, making it ideal for everyday tasks like dicing vegetables or slicing proteins.

To keep the edge performing at its best, we recommend regular honing with a fine ceramic rod or a high-grit whetstone. Avoid using glass or stone cutting boards, as these can dull the edge prematurely.

No, you should always hand wash and dry this knife immediately after use. Dishwashers can damage the edge and potentially compromise the handle material, so hand washing is essential to preserve the knife's longevity.