Kikuichi NWD Nickel Warikomi Damascus Santoku

AUS10 is a high-carbon stainless steel known for its ability to hold a razor-sharp edge significantly longer than standard kitchen knife steels. It balances the corrosion resistance of stainless steel with the hardness and edge retention typically found in high-carbon blades.

Yes, the traditional octagonal shape is designed to provide a secure, natural grip that prevents the knife from twisting in your hand. The rosewood is smooth and ergonomic, making it comfortable for extended use during meal preparation.

Absolutely. Because the blade features a symmetrical 50:50 bevel, it performs equally well for both right-handed and left-handed cooks.

To protect the blade, always hand wash and dry it immediately after use; never put it in the dishwasher. We recommend using a wooden or plastic cutting board to preserve the edge and periodically honing it to maintain sharpness.

Warikomi is a traditional Japanese lamination technique where a hard steel core—in this case, AUS10—is sandwiched between layers of softer, tougher steel. This construction provides the hardness needed for a sharp edge while the outer layers offer structural support and flexibility to prevent the blade from becoming brittle.

No, this knife is designed for precision tasks like slicing, dicing, and chopping vegetables, fruits, and boneless proteins. Using it on bones or frozen foods can chip the fine edge and damage the Damascus cladding.