Kikuichi Utility Knife

Semi-stainless steel is a hybrid material designed to give you the best of both worlds: the extreme sharpness and edge retention of high-carbon steel, with significantly better rust resistance than traditional carbon blades. While it is more forgiving than pure carbon steel, you still need to wipe it dry immediately after use to prevent spotting.

No, this is a precision utility knife, not a cleaver. It is designed for delicate tasks like mincing herbs, slicing small proteins, or peeling fruits; using it on hard, dense items like frozen food or thick squash can chip the fine edge.

Because of its high hardness (61-62 HRC), this knife holds an edge exceptionally well. We recommend using a whetstone for sharpening and a honing rod occasionally to realign the edge, avoiding pull-through sharpeners which can damage the blade geometry.

No, you should always hand wash this knife. The dishwasher's high heat and harsh detergents will dull the blade quickly and can damage the Pakkawood handle over time.

A full-tang design means the metal of the blade extends all the way through the handle. This provides superior balance, stability, and durability, ensuring the handle won't snap off or loosen under normal kitchen use.

This knife features a double-bevel grind, meaning it is sharpened equally on both sides. This makes it perfectly suitable and comfortable for both left-handed and right-handed cooks.