Kikuichi Molybdenum Stainless Series Sujihiki
Best slicer for home cooks seeking precision and easy maintenance.
Discover the Kikuichi Molybdenum Stainless Series Sujihiki, a 10.5-inch slicer offering exceptional value and performance. Crafted from AUS10 Molybdenum High Carbon stainless steel, its blade is designed to be thin, stiff, and remarkably easy to care for. This knife is an excellent entry-level choice, consistently holding a sharp edge thanks to the hardness imparted by Molybdenum and the fine grain structure from Vanadium. It's perfect for home cooks seeking precision and durability in their kitchen tools.
$290.00
Owner Satisfaction
4.6
/ 5
Category Rank
2139
/ 5461
#2139 in Kitchen Knives
Price vs Category Average
+117%
Above average
Blade Material
10
/ AUS Molybdenum High Carbon stainless steel
Who it's for
- Value-conscious buyers seeking reliable, heritage-backed Japanese craftsmanship
- Home cooks working in busy, high-moisture kitchen environments
- Culinary enthusiasts needing clean, single-pass slices for proteins
Who should skip it
- Professionals requiring long-lasting sharpness for high-volume daily tasks
- Cooks looking for a versatile knife capable of heavy-duty chopping
- Collectors desiring premium materials and ergonomic, high-end handle aesthetics
Performance breakdown
Edge Retention
AUS10 steel maintains a keen edge through extensive slicing tasks.
Slicing Precision
The thin, stiff blade profile excels at clean, uniform protein cuts.
Maintenance Ease
Stainless composition makes this knife remarkably simple to clean and store.
Blade Geometry
Expertly tapered for minimal resistance when gliding through delicate ingredients.
Entry-Level Accessibility
An approachable learning curve for cooks transitioning to professional-grade Japanese cutlery.
Structural Durability
Fine grain structure provides reliable toughness for daily home kitchen use.
Key Specs
Blade Material
AUS10 Molybdenum High Carbon stainless steel
Blade Length
10.5 inches
Model Number
KIK-SM27105
SKU
KIK-SM27105
Knife Type
Sujihiki
Edge Type
Straight Edge
Country of Origin
Japan
Features
- Consistently holds a sharp edge
- Thin and stiff blade for precise slicing
- Easy to care for and maintain
- AUS10 Molybdenum High Carbon steel
- Fine grain structure for durability
- Excellent value for its performance
- Ideal for entry-level users
What customers say
Customers highly value the Kikuichi Molybdenum Stainless Sujihiki for its exceptional sharpness and ease of use in slicing. The Molybdenum stainless steel delivers superior edge retention while requiring low maintenance, appealing to both professionals and home cooks. Reviewers consistently praise the knife's superb balance and comfortable handle, which significantly reduces fatigue during extended use. The fit and finish reflect excellent craftsmanship. While positioned in the mid to high price range, users feel the performance and durability justify the investment, viewing it as a reliable, high-performing tool that expertly blends traditional geometry with modern, practical materials.
Know before you buy
A Sujihiki is a Japanese-style slicer designed primarily for carving cooked meats, trimming silver skin, or slicing raw proteins. Its long, thin blade allows you to make clean, single-stroke cuts without sawing through the fibers of the meat.
AUS10 is a high-carbon stainless steel that offers a great balance between edge retention and ease of maintenance. It is hard enough to hold a sharp edge through extended prep work, yet it remains relatively simple to sharpen when the time comes.
Yes, this series is an excellent entry point. Because it is made from stainless steel rather than high-carbon reactive steel, it is much more forgiving regarding moisture and maintenance, making it a low-stress option for those transitioning to professional-grade tools.
This knife is designed for precision slicing and is not intended for chopping, dicing, or cutting through bone or frozen foods. The thin, stiff blade is optimized for delicate work, and using it for heavy-duty tasks could lead to edge damage.
Always hand wash your knife with mild soap and dry it immediately with a soft cloth to prevent water spots. Store it in a knife block, on a magnetic strip, or in a blade guard to protect the edge from coming into contact with other utensils.
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$290