Kikuichi Elite Carbon Sujihiki 270mm

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The Kikuichi Elite Carbon Sujihiki 270mm is the perfect choice for all those slicing and carving jobs involving cooked or raw boneless proteins. The double-sided blade features an 80/20 bevel and a very steep edge. It is constructed from a soft carbon alloy which takes a screaming sharp edge and allows for easy sharpening. Out-of-the-box sharpness is good but it will become first class with a quick trip to your favorite fine water stone. The carbon steel will react with food but not as badly as some others out there. Careful drying and cleaning will minimize this reactivity. A nice patina will develop over time that aids in corrosion resistance.

This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced out by the black pakka wood western-style handle.

Weight 6.1 oz (174 g)

Edge Length: 273 mm

Total Length: 395 mm

Spine Thickness at Base: 2.1 mm

Blade Height: 40.1 mm

Reviews

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Very nice slicing knife

Posted By: Paul R
2 people found this review helpful

I have an older version, so I'd double to check to make sure they haven't changed it substantially. In the past several years the price has gone up, putting this knife in a league with some high end competition, so I can't really speak to its current value.

I can say that my version performs beautifully. It has the most asymmetric blade that I've seen on a Western style knifethe backside is actually slightly concave, although there still a modest backside bevel. The front side has a large, slightly curved, chisel-style bevel, which, if you desire very high performance and have some time to kill, you can extend all the way to the primary edge. You'll then have a delicate but killer slicing knife.

The steel feels buttery on the stones and very easy to sharpen. It builds a patina easily, and in my experience has been rust-free with basic care. Edge retention is adequate. I only use it on proteinsno acidic ingredients, and only occasional light contact with the board. With this kind of use it only needs sharpening a couple of times a year. If you used it more like a gyuto, I suspect the edge retention would be unimpressive.

My least favorite feature is the handle. It's very small, like for a little kid. I don't actually notice this when I'm cutting, but it's rather odd. A bigger handleor ideally, a wa-handlewould make this knife close to perfect.