Kikuichi SUMI Series Santoku

The SUMI Series uses a VG10 stainless steel core wrapped in 17 layers of Damascus steel, which allows for a much harder edge (60 HRC) than typical kitchen knives. This construction provides superior sharpness and edge retention, meaning you will need to sharpen it less frequently.

Yes, it is an excellent choice for both home cooks and professionals. The double bevel edge (50:50 ratio) makes it intuitive to use, as it performs similarly to Western-style knives while offering the precision and lighter weight characteristic of Japanese cutlery.

This knife is not dishwasher safe, as high heat and harsh detergents can damage the wood handle and dull the blade. Hand wash it with mild soap, dry it immediately with a soft cloth, and store it in a knife block or on a magnetic strip to keep the edge protected.

The matte finish is more than aesthetic; it creates a slight texture that reduces surface tension. This helps prevent food from sticking to the blade while you slice, allowing for smoother, more efficient cutting.

While the blade is durable, it is designed for precision slicing and chopping, not heavy-duty tasks. Avoid using it on bones, frozen foods, or extremely hard squashes, as the thin, high-performance edge can chip if subjected to excessive force or twisting.