Kikuichi Nickel Warikomi Damascus Sujihiki

A Sujihiki is a Japanese slicing knife designed for clean, precise cuts. It excels at carving roasts, slicing cooked meats, and portioning raw fish or proteins where you want to avoid sawing motions.

AUS10 is a high-carbon stainless steel known for its excellent edge retention and toughness. It allows the blade to hold a very sharp edge while remaining easier to sharpen than some of the more brittle, ultra-hard steels.

Yes. This knife features a double-bevel edge, meaning it is ground symmetrically on both sides. This makes it equally effective for both right-handed and left-handed users.

To keep the rosewood handle in good condition, avoid soaking it in water or putting it in the dishwasher. Simply hand wash the blade, wipe the handle dry immediately, and occasionally apply a food-safe mineral oil to keep the wood from drying out.

No. This blade is designed for precision slicing and is relatively thin to ensure agility. Using it on bones, frozen items, or hard surfaces like glass or stone will likely chip or damage the edge.

Warikomi is a traditional Japanese construction technique where a hard steel core is sandwiched between layers of softer steel. This provides the best of both worlds: a razor-sharp, durable cutting edge protected by a resilient, decorative Damascus cladding.