Kikuichi Kokaji Series Kitchen Knife

White #2 carbon steel is prized for its purity and ability to achieve an incredibly sharp edge. Because it is a high-carbon steel with a hardness of 61-62 HRC, it offers superior edge retention, meaning you will spend less time sharpening and more time prepping.

Yes. Because this is high-carbon steel, the blade is reactive and prone to rust if left wet. You must hand wash and dry the knife immediately after every use, and we recommend applying a thin layer of food-safe oil if you are storing it for an extended period.

Double-bevel knives are sharpened on both sides, making them versatile and intuitive for most home cooks. Single-bevel knives are sharpened on only one side, which allows for cleaner, thinner cuts and better food release, though they require a specific technique to master.

Magnolia is a traditional choice for Japanese knife handles because it is lightweight, water-resistant, and provides a secure, comfortable grip even when wet. While it feels different than synthetic handles, it is highly durable and designed to age gracefully with regular use.

The saya is essential for protecting the high-carbon edge from chipping or dulling when the knife is stored in a drawer or knife block. It also keeps the blade clean and prevents accidental cuts when you reach for the knife.