Jikko Nihonko Japanese Carbon Steel Sujihiki Knife Sujihiki 240mm (Honbazuke hand-honed edge)

The Jikko Nihonko Japanese Carbon Steel Sujihiki Knife Sujihiki 240mm is a premium kitchen tool crafted by traditional artisans in Sakai City, Japan. Known for their exceptional craftsmanship, these knives offer precision cutting for both professional chefs and home cooks. Featuring a 240mm blade, this Sujihiki is ideal for slicing thin cuts of meat, fish, and vegetables with ease and accuracy.

What makes this knife special is its honbazuke hand-honed edge and double-edged blade with an asymmetric bevel of 80/20, made from reactive carbon steel. This combination ensures a sharp, durable edge that enhances your cutting experience. The knife is ready to use right out of the box and maintains the rich tradition of Japanese knife making that Sakai City is famous for.

• Product Material: Carbon Steel

• Manufacturer: Jikko

• Made in: Japan

• Crafted by skilled artisans in Sakai City, Japan, known for exceptional kitchen knives
• 240mm Sujihiki blade ideal for precise slicing of meat, fish, and vegetables
• Honbazuke hand-honed edge provides a razor-sharp finish
• Double-edged blade with asymmetric bevel (80/20) for enhanced cutting performance
• Made from reactive carbon steel for durability and sharpness

Use the Jikko Nihonko Sujihiki Knife for slicing thin cuts of meat, fish, and vegetables with smooth, controlled motions. Always use a cutting board to protect the blade and maintain sharpness. After each use, hand wash the knife gently with warm water and mild detergent. Avoid using abrasive sponges or dishwashers to preserve the hand-honed edge and prevent rusting. Dry the knife thoroughly immediately after washing to keep it in top condition.

Hand wash the knife promptly after use with warm water and mild soap; avoid soaking or using harsh detergents. Dry thoroughly with a soft cloth to prevent rust and discoloration. Store the knife in a dry place, preferably in a knife block or protective sheath, to maintain the sharp edge. Avoid cutting on hard surfaces like stone or glass, and refrain from using the knife to cut frozen foods or bones to preserve its blade integrity.