Jikko Inox Molybdenum Gyuto Knife Gyuto 210mm (Honbazuke hand-honed edge)

The Jikko Inox Molybdenum Gyuto Knife Gyuto 210mm is a premium kitchen tool designed for both professional chefs and cooking enthusiasts. Its 210mm blade offers excellent versatility, making it ideal for slicing, dicing, and chopping a wide variety of ingredients. Featuring a traditional Honbazuke hand-honed edge, this knife ensures precise and effortless cutting performance right from the start.

Crafted with molybdenum stainless steel, the Jikko Inox Gyuto Knife boasts superior rust resistance and durability, maintaining its sharpness over time. Manufactured in Sakai City, Japan, by skilled artisans with a rich history dating back to 1901, this knife combines expert craftsmanship with practical design. Whether preparing meals at home or in a professional kitchen, this knife enhances efficiency and enjoyment in food preparation.

• Product Material: Molybdenum Stainless Steel

• Manufacturer: Sakai Jikko

• Made in: Japan

• Traditional Honbazuke hand-honed edge for superior sharpness and precision
• 210mm blade length ideal for versatile kitchen tasks
• Double-edged blade with an asymmetric bevel of 80/20 for optimized cutting performance
• Made from molybdenum stainless steel providing excellent rust resistance and durability
• Crafted by skilled artisans from Sakai City with over a century of knife-making expertise

Use the Jikko Inox Molybdenum Gyuto Knife for slicing, chopping, and dicing a variety of ingredients with precision. Hold the knife firmly and use a rocking motion for efficient cutting. To maintain the edge, use a sharpening stone or professional sharpening service when necessary. Always use a cutting board to protect the blade and ensure safety during use. Handle the knife carefully to avoid injury.

Hand wash the knife with warm water and mild detergent immediately after use to prevent rust and maintain its sharpness. Avoid using abrasive sponges or harsh chemicals. Dry thoroughly with a soft cloth before storage. Store the knife in a knife block or protective sheath to protect the blade and ensure safety. Do not soak the knife in water or place it in a dishwasher, as this can damage the blade and handle.