Kikuichi Nickel Warikomi Damascus Knife

AUS10 is a high-carbon stainless steel known for its ability to hold a very sharp edge for an extended period. With a hardness of HRC 60, it offers a balance of edge retention and ease of maintenance, making it ideal for precise culinary work.

No, these knives are not dishwasher safe. The high-quality Rosewood handle and the precision-ground Damascus blade should be hand-washed and dried immediately to prevent damage to the wood and potential corrosion.

The 45-layer construction provides structural integrity and aesthetic appeal, but the real performance comes from the AUS10 steel core. This design allows the blade to be ground very thin, resulting in a nimble, agile knife that glides through ingredients with minimal resistance.

The series includes specialized shapes for different tasks: the Gyuto and Santoku are versatile all-purpose knives, the Nakiri is designed specifically for vegetables, the Sujihiki is for slicing proteins, and the Petty and Paring knives are for detailed, small-scale work.

Because the handle is made of natural wood, it is best to keep it dry and avoid soaking it in water. Periodically applying a food-safe mineral oil or wood wax can help preserve the finish and prevent the wood from drying out over time.

An HRC of 60 is quite hard, which allows for a very sharp, long-lasting edge. While it is durable for standard kitchen tasks like slicing and chopping, it should not be used for heavy-duty work like cutting through bone or frozen foods, which could cause the edge to chip.