Kikuichi

The Gyuto is a traditional, multi-purpose Japanese chef's knife that is used for everything from dicing vegetables to slicing meat/sashimi. This version features a Kiritsuke tip (k-tip). The literal meaning of gyuto is "cow sword".

Yanagi (also called yanagiba or shobu) is the quintessential sashimi knife. It’s long and thin blade is suited for slicing delicate fish in a single stroke. May also be used for portioning other raw, boneless meats.

The traditional KKT Series single bevel knife is hand forged in the sword making tradition from two pieces of steel. Hand engraved with the Kikuichi chrysanthemum logo.

The Gyuto, or chef's knife, is the most important knife for nearly all chefs. The long, pointed blade is used for slicing, chopping, and precision work. This is most similar to a German or French chef’s knife.

Superior double beveled knives from the famed Kokajikai knife makers in Sakai. These are true hand forged 9-layer Damascus Aoko Blue carbon steel knives. The double beveled blades have fantastic geometry and edge holding.

Deba is a traditional single bevel knife that translates to "pointed carving knife". It is traditionally used to clean and fillet whole fish, but also commonly used to break apart chicken and meat that may have small bones.