Kikuichi Elite Warikomi Gold Sujihiki

A Sujihiki is a Japanese-style slicing knife designed specifically for carving roasts, slicing large proteins, and trimming fat or connective tissue. Its long, narrow blade allows you to make clean, single-stroke cuts without sawing, which preserves the texture and juices of the meat.

The VG1 core is known for its excellent balance of sharpness and edge retention. It is hard enough to hold a very fine edge for precise slicing, yet it remains relatively easy to sharpen compared to some of the ultra-hard powdered steels.

Yes, the birch handle is treated to be durable and moisture-resistant, though it is not waterproof. It provides a lightweight, ergonomic grip that helps reduce hand fatigue during long prep sessions.

No, this knife is not dishwasher safe. The high-heat, harsh detergents, and abrasive environment of a dishwasher will damage the wooden handle and dull the precision edge of the blade. Always hand wash and dry it immediately after use.

Yes. Because this knife features a double-bevel edge, it is symmetrical and performs equally well for both right-handed and left-handed users.

The three-layer construction, or 'Warikomi,' sandwiches the hard VG1 steel core between two layers of softer stainless steel. This design provides the necessary hardness for a sharp cutting edge while the outer layers add structural integrity and corrosion resistance.