Kikuichi Kokaji White Carbon Bunka Knife

No, this knife is made from White #2 carbon steel. While it offers incredible sharpness and edge retention, it is reactive and will develop a patina over time, so it requires careful maintenance to prevent rust.

The kiritsuke tip is pointed and angular, making it exceptionally precise for delicate tasks like mincing herbs, scoring vegetables, or performing detailed work where a standard rounded chef's knife might feel too bulky.

Always hand wash and dry the blade immediately after every use. Never leave it wet or sitting in the sink, and consider applying a light coat of food-safe mineral oil if you are storing it for an extended period.

This is a specialized tool designed for those who prioritize cutting performance and are comfortable with the maintenance requirements of high-carbon steel. If you are new to Japanese knives, be prepared to commit to the necessary cleaning and drying routine.

Absolutely not. The dishwasher will damage the wooden handle and cause the high-carbon steel blade to rust rapidly. Always hand wash and dry this knife by hand.

A double bevel edge is sharpened on both sides, making it versatile and intuitive to use for both right- and left-handed cooks. It performs similarly to most Western-style knives, so you won't need to adjust your cutting technique.