Kikuichi WG Series Santoku

Warikomi is a traditional Japanese forging technique where a high-performance steel core is sandwiched between two layers of softer stainless steel. This method provides the exceptional sharpness and edge retention of a hard steel core while the outer layers add durability and rust resistance.

This knife is an excellent choice for both. Its 50:50 double-bevel edge makes it intuitive to use for anyone accustomed to Western-style knives, while the high-quality VG1 steel and ergonomic handle meet the performance standards required by culinary professionals.

The handle is treated for durability, but like all natural wood handles, it should be kept dry. Avoid soaking it in water or putting it in the dishwasher to maintain the integrity and finish of the wood.

A 50:50 bevel angle ensures the knife cuts straight down without veering to one side, which is common with single-bevel blades. This symmetry makes it highly versatile for a wide range of chopping, slicing, and dicing tasks.

With an HRC of 60, this blade holds an edge very well. To maintain its sharpness, use a honing rod regularly and sharpen it with a whetstone when necessary. Avoid using glass or stone cutting boards, as these can dull the edge prematurely.