About Kikuichi
A seven hundred year family tradition of fine craftsmanship.
Usage and Care
Traditional Japanese knives require a different cleaning process from that used for most Western stainless steel knives. Our knives must be hand-washed with hot water and then wiped with a clean dry cloth until completely dry.
Please do not put traditional Japanese knives in the dishwasher. Doing so may cause the handle to crack. When removing small bits of rust, we recommend using a cleanser such as Comet. When sharpening our knives, we recommend using Kikuichi's waterstone which comes with its own special sharpening instructions.