- Kikuichi Gyuto Gold Chef's Knife $369.95 – $429.95
- Kikuichi Hammered Slicing Knife, 8" $349.95
- Kikuichi Hammered Paring Knife $239.95 – $249.95
Kikuichi KnivesThe chef moves into position, and the raw food is arranged on the cutting board. The blades of the chef’s knives begin flashing as the food is prepared by the chefʼs expert hands. It is an impressive sight. At Williams-Sonoma, we canʼt give you the skill of a master chef – that part takes training and practice, but we do offer a selection of Kikuichi professional quality knives that cut with precision in trained hands. These knives are crafted using the same processes that were used to create the finest of Samurai swords. The company marks each blade with the chrysanthemum symbol to honor the connection to Emperor Gotoba and the firmʼs Samurai roots and to reflect a commitment to excellence and superior quality.
Paring knives are designed for peeling and slicing fruits and vegetables, but a paring knife is a versatile type of knife that can be used for many different types of cutting and food preparation. Our Kikuichi paring knives have a dense forged-steel blade with a hammered tsuchime finish that lets it slide smoothly through food as it cuts. Features like a handle mounted with three rivets ensures this type of paring knife lasts and gives the knife enhanced balance and control when using this paring knife.
Sometimes, a small knife just cannot handle cutting big vegetables, and you need a bigger knife to speed up the job. Another type of knife that is especially suited to vegetable preparation is a long, narrow-bladed Nakiri or Usaba cleaver. The reason this style of blade works so well for preparing vegetables is its broad flat blade slides through hard vegetables. You can then scoop the cut-up food quickly onto the blade so you can toss your sliced vegetables in the pot or wok without stopping to grab another utensil or picking up the whole cutting board.
The right knife is one of the key factors to consider when making the precision cuts required for sushi. Our Kikuichi sushi knives are honed through a 40-step process that gives you the sharp cutting edge you need when making sushi or sashimi. Making finely sliced vegetables is also an option when working with a sushi knife from our Kikuichi collection. For added ease of use, and to protect your counter or tabletop, be sure to pair your sushi knife with a cutting board or a serving board you can use to display prepared food and that features a cutting board on the back.
Having a variety of knife styles is part of having a well-equipped kitchen, and it makes meal preparation easier when you can quickly grab the right knife for the cutting task at hand. When you are cutting meat, with or without the bones, our Kikuichi Santoku knives and boning knives cut cleanly through the meat and let you neatly remove the bones. While these forged steel blades slide through most cuts of meat with ease, the broad flat back of the Santoku knife lets you press down with the weight of a second hand for those times when more force is needed.
Kikuichi knives are precision cutting tools backed by a long history of excellence. In addition to that, they are, in a sense, an investment in your home, so to protect that investment, you will want to keep your knives clean and organized. A knife block from our knife storage collection provides you with a convenient way to do organize your Kikuichi knives. Our knife blocks hold up to 35 knives and are offered in a variety of wood colors, styles and other materials, so you can easily choose the block that completes your knife collection and matches your kitchenʼs decor.