Kikuichi Paring Warikomi Damascus Tsuchime

The hammered finish, or tsuchime, creates small air pockets between the blade and the food. This reduces surface tension and prevents ingredients from sticking to the knife while you work.

No, this is a precision tool designed for delicate work like peeling, trimming, and intricate cuts. It is not intended for heavy tasks like breaking down poultry or cutting through thick, hard-skinned vegetables.

To maintain the integrity of the handle, always hand wash and dry the knife immediately after use. Avoid soaking it in water or putting it in the dishwasher, as moisture can damage the wood over time.

Warikomi is a traditional Japanese construction method where a hard, high-performance steel core is sandwiched between layers of softer, more durable steel. This provides the sharpness of a high-carbon edge while offering better protection against chipping.

Because it is crafted from high-quality alloy steel, it will hold its edge longer than standard stainless steel knives. However, you should still hone it regularly with a honing rod to maintain its sharpness, and sharpen it on a whetstone when you notice it beginning to drag.