by Kikuichi Cutlery
The Kikuichi has a long and distinguished history. Although we have been producing superior cutlery for more than a hundred years, the origin of our company lies some seven hundred years ago. For most of our history, we manufactured Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence. Today, our ancestor's swords are considered national treasures in Japan.
Our tradition of sword making begun so long ago it is something that the Kikuichi is proud to carry on in the high standard of craftsmanship we apply to the cutlery we produce today.
Unlike ordinary stainless steel knives and scissors, the sharpness of our high-quality, handcrafted products is easily maintained.
The Santoku, which means three virtues, is an all-purpose knife ideal for the three tasks of cutting meat, fish and vegetables. Particularly well suited for home kitchen use.
The Gyutou is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting meat, fish and vegetables. Lightweight and thin, these knives have a sharper blade and maintain their sharpness longer than most Western chef knives.
The Gyutou is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting meat, fish and vegetables. Lightweight and thin, these knives have a sharper blade and maintain their sharpness longer than most Western chef knives.
The Usuba is a traditional Japanese knife used to cut vegetables. It has a single edged blade and is therefore extremely sharp. Traditionally used for katsura-muki, in which one continuous thin sheet is peeled off a daikon radish.
