Kikuichi Sujihiki Warikomi Gold Sushi Knife
Best precision slicer for home sushi enthusiasts and professional chefs.
Experience precision slicing with the Kikuichi Sujihiki Warikomi Gold Sushi Knife. Its 9.5-inch (24 cm) blade is forged from high-quality VG-1 steel, renowned for its stain resistance and exceptional edge retention, while being less prone to chipping. The traditional San Mai construction sandwiches a hard VG1 core between softer stainless steel, enhancing durability and performance. This knife features a balanced, western-style profile with a 50:50 double bevel and a comfortable, three-riveted Mahogany handle, making it ideal for intricate sushi preparation and slicing tasks.
$250.00
Owner Satisfaction
4.7
/ 5
Category Rank
598
/ 5460
#598 in Kitchen Knives
Price vs Category Average
+87%
Above average
Blade Length
9.524
/ inches ( cm)
Who it's for
- Professional chefs requiring long-lasting sharpness for delicate sashimi prep
- Home cooks seeking clean, single-pass cuts on proteins
- Culinary enthusiasts valuing traditional craftsmanship and historical brand prestige
Who should skip it
- Budget-conscious shoppers looking for an entry-level kitchen slicer
- Busy cooks preferring low-maintenance, dishwasher-safe kitchen tools
- Users needing a versatile blade for heavy-duty chopping tasks
Performance breakdown
Edge Retention
VG-1 steel core maintains a razor-sharp edge through extensive slicing sessions.
Corrosion Resistance
Stainless cladding provides excellent protection against rust and acidic food reactions.
Slicing Precision
The 50:50 double bevel geometry ensures perfectly straight, clean cuts every time.
Ergonomic Comfort
Classic three-riveted mahogany handle offers a secure, comfortable grip for professionals.
Structural Durability
San Mai construction balances extreme hardness with necessary flexibility to prevent chipping.
Balance and Control
Western-style profile provides intuitive handling for delicate sushi and sashimi prep.
Key Specs
Blade Length
9.5 inches (24 cm)
Blade Core Material
VG1 steel
Cladding Material
Soft stainless steel
Bevel Type
Double bevel with 50:50 angle
Handle Material
Mahogany
Construction Style
San Mai
Edge Type
Straight Edge
Blade Finish
Satin
Features
- Superior edge retention with VG-1 steel
- Stain resistant and chip-resistant blade
- San Mai construction for durability
- Balanced 50:50 double bevel blade
- Comfortable western-style profile
- Durable Mahogany handle
- Precision slicing for sushi
- Authentic Japanese craftsmanship
What customers say
This Kikuichi Sujihiki Warikomi Gold knife earns high praise for its exceptional slicing performance and superior craftsmanship. Users consistently highlight the incredible out-of-the-box sharpness, noting how effortlessly it glides through ingredients for clean, precise cuts. The Warikomi construction is valued for balancing a high-performance core with easier maintenance. Beyond function, the aesthetic appeal, including the traditional handle and gold detailing, makes it a kitchen centerpiece. While its premium nature demands careful handling and diligent maintenance, experienced users agree that the outstanding performance and quality justify the investment. It is considered a top choice for those prioritizing precision and traditional Japanese artistry.
Know before you buy
A Sujihiki is a Japanese slicing knife designed for clean, single-stroke cuts. It is ideal for portioning boneless proteins, such as raw fish for sushi or sashimi, as well as carving cooked roasts.
San Mai construction involves sandwiching a hard VG1 steel core between layers of softer stainless steel. This provides the superior edge retention of high-carbon steel while utilizing the outer layers to protect the core from chipping and corrosion.
Yes. While it features authentic Japanese craftsmanship, it uses a 50:50 double bevel and a Western-style handle, making it very intuitive for those accustomed to European-style cutlery.
VG1 is a high-quality stainless steel, meaning it is significantly more resistant to rust and staining than traditional high-carbon Japanese steels. However, you should still hand wash and dry the blade immediately after use to maintain its finish.
No. This knife is designed specifically for precision slicing and carving. Using it on bones or frozen foods can damage the fine edge, and its long, thin profile is not intended for the heavy-duty chopping required for dense vegetables.
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$250