Kikuichi Elite Warikomi Santoku Knife

The hand-hammered Tsuchime finish creates small, subtle hollows on the blade's surface. These act as air pockets that reduce drag and prevent ingredients from sticking to the knife while you chop.

No, this knife is not dishwasher safe. To protect the integrity of the high-performance VG10 steel edge and the eco-wood handle, you should always hand wash and dry it immediately after use.

A Santoku is typically shorter and flatter than a traditional Western chef's knife. Its design is optimized for a straight up-and-down chopping motion, making it exceptionally efficient for slicing, dicing, and mincing vegetables and proteins.

A hardness rating of 60 HRC indicates that the steel is quite hard, which allows the knife to hold a very sharp edge for a long time. While this means you won't need to sharpen it as frequently, it also requires using a proper wooden or plastic cutting board to avoid chipping the edge.

Yes, the handle is secured with triple rivets to ensure a sturdy, balanced grip. The ergonomic design is intended to provide comfort and control, even when you are tackling large amounts of prep work.