Jikko 270Mm Jo-Saku Sashimi Yanagiba Kiritsuke Knife From Japan

Discover the precision and elegance of the Jikko 270Mm Jo-Saku Sashimi Yanagiba Kiritsuke Knife From Japan, a masterpiece of traditional Japanese craftsmanship. This single-edged knife is expertly hand-forged from a single piece of Shirogami high carbon steel, offering exceptional sharpness and durability for slicing sashimi and other delicate ingredients with ease. Its mirror finish enhances its aesthetic appeal while providing a smooth surface that resists corrosion.

Designed with a comfortable magnolia handle complemented by a buffalo horn bolster, this knife ensures a secure and ergonomic grip for effortless control. Trusted by professional chefs across Japan, the Jikko knife brings the heritage of Sakai City's renowned knife-making tradition into your kitchen, elevating your culinary experience with every cut.

• Product Material: Shirogami High Carbon Steel with Magnolia Handle and Buffalo Horn Bolster

• Manufacturer: Jikko

• Made in: Japan

• Hand-forged from a single piece of Shirogami high carbon steel for superior sharpness and strength
• Traditional mirror finish enhances corrosion resistance and aesthetic appeal
• Magnolia handle with buffalo horn bolster provides comfortable and secure grip
• Ideal for precise slicing of sashimi and other delicate foods
• Crafted by Jikko, a respected knife maker established in 1901 and favored by 90% of professional chefs in Japan

Use the Jikko sashimi knife for precise slicing of raw fish and delicate ingredients, moving the blade in a smooth, single-direction motion to preserve the texture and integrity of the food. Always handle the knife with care, keeping fingers clear of the blade during use. After use, clean the blade gently with warm water and mild detergent, then dry immediately to prevent rusting. Store the knife in a protective sheath or knife block to maintain its sharpness and safety.

To maintain the Jikko knife's performance, avoid soaking it in water or placing it in a dishwasher. Clean the blade by hand with warm water and mild soap, then dry thoroughly with a soft cloth immediately after washing. Store the knife in a dry place away from moisture and direct sunlight. Regularly hone the blade with a sharpening stone or professional service to retain its sharp edge. Avoid cutting on hard surfaces like glass or stone to prevent damage to the blade.