Kikusumi 2 Piece Santoku Knife Set 5.5" Santoku 4" Paring Knife sheaths luxury box

Kikusumi 2 Piece Santoku Knife Set


For the Kikusumi 2 knife set we selected the 2 most essential knives for a kitchen.  Each set includes a 5.5″ Santoku knife (14 cm) and a 4″ Paring knife (10 cm). Unlike Western knife sets that vary only in size – we chose 2 specialist knives that feature completely different blade profiles and sizes.  Taken together the 2 specialist knives are perfect for cutting and peeling most fruit, vegetables and bone-free meat or seafood.   As an example, to remove the kernels from a cob of corn the paring knife is used to peel off the husk and threads.  Next the heel of the Chef knife is used to cut through the tough cob and divide it into even segments.  Finally, the Santoku knife peels the kernels off the cob in perfect rows.



Each individual knife in the set is fitted with an ergonomic handle that fits the natural curves of the hand and is supportive at the points where the most pressure is applied.  A palm swell in the middle of the handle provides a relaxed and comfortable handhold.  It keeps your hand in the same place on the handle and provides a natural pivot point.  It retains its comfort even after hours of use.  The human hand should be the starting point for knife design and that is how Kikusumi designed its knives.  Kikusumi ceramic blades are second only to diamonds in hardness and will stay sharp up to 15 times longer than steel knives.  Contamination free and chemically inert ceramic blades will never rust or cause food to brown.






The Santoku is an all-purpose knife with a deeper blade for slicing, dicing and mincing.  Perfect for the home cook, this daily-use knife is ideal for peeling and slicing fruits, vegetables and boneless meats.  Its blade is uniformly wide across its length with a squared rather than a pointy end which makes it great for peeling cylindrical vegetables like corn, daikon or carrots.  Across the center of the blade oval-shaped cuts have been carved into the blade to help it slide while it is cutting.  The 5.5″ (14 cm) santoku knife is ideal for most cutting jobs in the kitchen.  Santoku means three virtues” in Japanese for its ability to cut fish, meat and vegetables.  Slicing is best when using a forward moving slicing motion rather than a ‘rocking’ type cut.  This is the most popular knife for Japanese to use at home because of its versatility.  We designed it so there is plenty of knuckle clearance between the handle and cutting board.  If there is one knife you want – this is it!




A paring knife is at its best when working in small spaces and when circular motion is required.  Peeling apples, de-stemming strawberries or turnips, deveining shrimp, and seeding bell peppers are just a few of the jobs a paring knife excels at.  Its short and thin blade allows for exceptional control that it so important when manuevering in tight spaces.  The sharp tip is also useful for removing potato eyes and other such tasks.  A paring knife has a shape profile similar to a chef knife but on a small scale.  It is an essential knife to have in the kitchen when intricate cutting jobs present themselves.  The ideal paring knife is short with a sharp tip.  Shorter blades are easier to manuever, especially when moving in a circular motion.  A sharp tip allows for easy piercing of tough skin on vegetables or fruit.  The blade can be straight or curved.   The Kikusumi Paring knife is 4″ (10 cm) and has a perfect balance and lightness that gives it special practical and ergonomic advantages.






We designed the Kikusumi luxury gift box to offer a memorable unboxing.  The white wood graphic on the box top is based on the cross section of real Kikusumi – the inspiration behind the brand.  Opening the gift box reveals the Kikusumi Story on the inner flap set in an elegant red font.  The red Kiku (chrysanthuem) logo glows like a the embers of a fire below to reveal the 2 knives.  Each knife has been carefully sheathed to protect its blade and then set in black EVA Foam.  A beautifully illustrated brochure is included with vital information on how to use the knives.

Sharp, light and precise, Kikusumi 3 knife set makes a beautiful gift for family, friends or as a reward for yourself.

Available in 2 colors – SUMI black or BENI red handles.





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KIKUSUMI Ceramic Knife Cutting Guide


[NOTE:  The following article is also available under SUPPORT on the top menu]

It is important to note the differences between steel and ceramic knives.  They are different materials and are made in different ways and yet both can be used to cut effectively.  For this reason our team at Kikusumi has decided to craft a ceramic knife cutting guide and hopefully improve our customers knife skills in the process. Ceramic knives have more in common with the hardest of forged steel knives such as those crafted in Japan with blue or white steel.  The primary difference with ceramic is the light weight, non-reactive quality and smoothness of blade (no burrs).

Hardness in steel is measured by the Rockwell scale with high-end steel measuring above 60.  Ceramic is even harder and with hardness comes better sharpness retaining characteristics along with blades that are more brittle.  That is great for slicing but means they should not be used for flexing or cutting hard objects like bones.  Household knives such as flexible boning knives are made with softer steel such as VG10 and sharpened at wider angles.  Softer material knives lose their sharp edges quickly which means more frequent sharpening.  The advantages of hard material knives make them better choices but along with it comes a greater need to learn to use them properly.  Following are some cutting guide tips and actions to avoid when cutting with hard material knives like ceramic.

Any knife that is dropped risks damage or breakage.  The more brittle the knife, the more likely it will chip or break when used improperly.  Dropping a knife is to be avoided at all costs.  Keep in mind that ceramic knives are designed for vertical strength and are never intended to be impacted from the side or flexed.  When used correctly ceramic knives will not chip or break and should last for years.  The key is to use them strictly for slicing and take advantage of the entire length of the blade.

We have created a ceramic knife cutting guide that illustrates the proper cutting technique for hard and soft foods when using ceramic knives.  Using these Japanese slicing techniques rather than simply pushing the blade down through food utilizes more of the blade for easier cutting, longer blade sharpness and results in less pressure on the handle-blade joint.  This is the way a Japanese chef would cut – using the strengths of the blade to the maximum.  Never feel you need to use “heft” to cut properly as a good knife combined with good technique is always superior to brute force.