Jikko 270Mm Jo-Saku Takobiki Kiritsuke Knife From Japan

The Jikko 270Mm Jo-Saku Takobiki Kiritsuke Knife from Japan is a masterfully crafted kitchen blade designed for precision slicing. Made from high-quality Shirogami high-carbon steel, this single-edged knife features a mirror finish that enhances both its beauty and performance. Its ergonomic magnolia handle with a buffalo horn bolster ensures comfortable grip and control during use.

This Takobiki knife is longer and thinner than traditional Yanagiba knives, making it ideal for slicing boneless fish fillets into sashimi, especially popular in the Kanto region. Manufactured by Jikko, a renowned knife-maker with a legacy dating back to 1901 in Sakai City, this knife represents the pinnacle of Japanese craftsmanship. It is a perfect choice for both professional chefs and cooking enthusiasts seeking top-tier kitchen tools.

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

• Manufacturer: Jikko

• Made in: Japan

• Made from high-quality Shirogami high-carbon steel for exceptional sharpness and durability
• Single-edged blade with a mirror finish for precise slicing and easy cleaning
• Ergonomic magnolia handle with buffalo horn bolster for comfortable grip and balance
• Longer and thinner blade ideal for slicing boneless fish fillets into sashimi
• Crafted by Jikko, a prestigious Japanese knife-maker with over a century of expertise

Use the Jikko Takobiki knife primarily for slicing boneless fish fillets into thin, even slices ideal for sashimi. Hold the knife with a firm grip on the ergonomic handle to ensure precision and safety. After use, rinse the blade with warm water and dry it immediately to prevent rust. Avoid cutting through bones or hard materials to maintain the blade's sharpness.

Hand wash the knife gently with mild detergent and warm water, then dry thoroughly with a soft cloth to prevent moisture damage. Avoid using abrasive materials or dishwashers, as they can damage the blade and handle. Store the knife in a dry place, preferably in a knife block or protective sheath, to maintain its sharpness and prevent accidents. Regularly sharpen the blade with appropriate tools to keep its edge in optimal condition.