Kikuichi WH Series Santoku

The Santoku is designed specifically for Japanese-style precision, featuring a flatter blade profile and a thinner geometry that excels at slicing and chopping vegetables. While a Western chef's knife often relies on a rocking motion, this blade is optimized for clean, downward cuts.

Not at all. AUS8 is prized for being relatively easy to sharpen while still holding a sharp edge for a long time, making it a great choice for home cooks who want high performance without the demanding maintenance of high-carbon steel.

Magnolia wood is naturally water-resistant, but it is not dishwasher safe. Simply hand wash the knife with mild soap, dry it immediately with a towel, and avoid soaking it in water to prevent the wood from swelling or cracking over time.

No, this knife is not designed for heavy-duty tasks like cutting through bone, frozen items, or hard rinds. The thin, hand-forged blade is optimized for precision cutting of produce, proteins, and herbs, and using it on hard materials can chip the edge.

Because it is a double-bevel knife, it is sharpened equally on both sides, which is the standard for most Western-style sharpening stones and pull-through sharpeners. It is much more intuitive to maintain than single-bevel Japanese knives, which require specific angles and techniques.