Kokaji Series • Kikuichi

White #2 carbon steel is prized for its ability to achieve an incredibly fine, sharp edge. Because it is a high-carbon steel, it is easier to sharpen than stainless alternatives, though it does require careful maintenance to prevent rust.

The kiritsuke tip offers a pointed, aggressive profile that excels at precision work, such as fine dicing or scoring ingredients. It provides more control than a standard rounded tip, making it a favorite for detailed culinary tasks.

Yes, the traditional magnolia wood handle is porous and should be kept dry. Avoid soaking the handle in water or putting it in the dishwasher, as moisture can cause the wood to swell or crack over time.

The double bevel (found on the Gyuto and Petty) is symmetrical and easier for most home cooks to maintain and use for general tasks. The single bevel (on the Yanagi) is ground on one side only, which is a traditional design specifically intended for making clean, precise slices of raw fish.

Carbon steel is reactive and can rust if left damp. Always hand-wash and thoroughly dry the blade immediately after use, then store it in the included protective Saya to keep the edge safe and protected from ambient moisture.

At 61-62 HRC, these knives are quite hard, which allows them to hold a razor-sharp edge for a long time. However, this hardness also makes the edge more susceptible to chipping if used on hard surfaces like glass, stone, or frozen foods; we recommend using a wooden or rubber cutting board.