Kikuichi Elite Warikomi Gold Sujihiki

A Sujihiki is a Japanese-style slicer designed specifically for boneless proteins. Its long, narrow blade allows you to slice through meat or fish in a single, clean motion, which helps preserve the texture and moisture of the ingredient.

Yes. Because this knife features a symmetrical 50/50 bevel, it performs equally well for both left- and right-handed cooks.

The VG1 steel core is chosen for its ability to hold a razor-sharp edge while maintaining good durability. With a Rockwell hardness of 60 HRC, it offers a professional-grade balance between edge retention and ease of sharpening.

Warikomi is a traditional Japanese construction method where a hard steel core is sandwiched between layers of softer, more resilient steel. This creates a blade that is both incredibly sharp and structurally stable, preventing the brittle core from snapping under pressure.

No. This knife is designed for slicing boneless proteins and delicate ingredients. Using it to chop hard vegetables or cut through bones can chip the fine edge or damage the blade's structural integrity.

Pakkawood is a composite material that is highly water-resistant and durable. To keep it in top condition, simply hand wash and dry the knife immediately after use, and avoid soaking it in water or putting it in the dishwasher.