Kikuichi Swedish Warikomi Damascus Nakiri

AEB-L steel was originally engineered for razor blades, which means it is exceptionally fine-grained and capable of achieving a very keen edge. It is also known for being relatively easy to maintain and sharpen compared to some other high-carbon steels, making it a practical choice for daily use.

No, this knife is specifically designed for vegetables. The thin, flat edge profile is optimized for push-cutting produce, and attempting to cut through bones or frozen foods can easily chip or damage the delicate edge.

To keep the rosewood handle in good condition, avoid soaking it in water or putting it in the dishwasher, as this can cause the wood to swell or crack. Simply wipe it clean with a damp cloth and dry it immediately after use; you can occasionally apply a food-safe mineral oil to keep the wood hydrated.

Warikomi is a traditional Japanese construction method where a hard steel core—in this case, AEB-L—is sandwiched between layers of softer, more durable steel. This provides the best of both worlds: a razor-sharp, high-performance cutting edge protected by a tougher, stainless Damascus exterior.

No, this knife is not dishwasher safe. The high-heat environment, harsh detergents, and abrasive water jets will dull the edge, damage the Damascus cladding, and ruin the rosewood handle.

The flat edge profile is a hallmark of the Nakiri style, designed specifically for push-cutting vegetables on a cutting board. Unlike a chef's knife, which uses a rocking motion, this blade makes full contact with the board in a single downward motion, ensuring clean, consistent cuts without needing to pull the knife through the food.