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Kikuichi Hammered Chef's Knife

The Kikuichi history of fine craftsmanship dates back to 12th century Japan, when an ancestor became a swordsmith for the emperor, marking each sword with the monarch's chrysanthemum symbol. Today this proud tradition of metalwork continues with beautiful cutlery etched with this enduring emblem. Handcrafted in Japan, their chef's knife has the power and precision you need for slicing, chopping, mincing and dicing. Damascus-style blade is forged from 16 layers of incredibly dense VG-10 "super steel" to provide precise control while maintaining a razor-sharp edge. The handsome dimpled pattern ("tsuchime" in Japanese) helps the blade glide easily through food without sticking. Tsuchime pattern is hand-hammered, then heat-tempered, making each blade unique. Traditional wooden handle is triple-riveted to guarantee optimal balance and control. 9 1/2" knife: 9 1/2"-long blade, 4 3/4"-long handle. 8 1/2" knife: 8 1/2"-long blade, 4 3/4"-long handle; 8 oz. 6" knife: 6"-long blade, 4 1/2"-long handle; 7 oz. Made in Japan.
Average Customer Rating:
4 out of 5
 out of 
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Kikuichi Hammered Chef's Knife
Review 1 for Kikuichi Hammered Chef's Knife
5 out of 5
5 out of 5
July 27, 2014
Would You Recommend? Yes
1of 1found this review helpful.
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A beautiful, functional and sharp knife
July 27, 2014
The knife looks wonderful and is beautifully balanced and sharp out of the box. Have had it for six months and have had no issues with it getting prematurely dull.
Review 2 for Kikuichi Hammered Chef's Knife
3 out of 5
3 out of 5
April 8, 2013
Would You Recommend? No
4of 9found this review helpful.
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Nice looking Knife
April 8, 2013
I needed to sharpen after 2 weeks of very limited usage. I have another Japanese Chef’s Knife a Mac that seems to be out of the box a lot sharper and maintained the edge a lot longer, at half the price.
I’m a professional chef and have been cooking for all my live and I guess you pay the price for a “handmade Knife.
Having said that I will keep the knife and get a sharpening stone If I would purchase another knife it would be a Mac for half the price
Pros: Size
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Posted July 31, 2015
Pro chefs
Should always have a wet stone at all times.
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