Jikko 330Mm Jo-Saku Sashimi Yanagiba Kiritsuke Knife From Japan

The Jikko 330Mm Jo-Saku Sashimi Yanagiba Kiritsuke Knife from Japan is a masterfully crafted kitchen tool designed for precision slicing. This traditional Japanese knife features a single-edged blade made from reactive carbon steel, offering exceptional sharpness and durability for preparing sashimi and other delicate dishes. Its sleek mirror finish not only adds aesthetic appeal but also enhances its cutting performance.

Handmade by skilled blacksmiths in Sakai, Japan, this knife combines a magnolia wood handle with buffalo horn bolsters to provide a comfortable and secure grip. The use of Shirogami, or white paper steel, sourced from Yasugi and crafted by Hitachi Metals Yasugi Works, ensures the knife maintains a razor-sharp edge essential for professional and home chefs alike. Its heritage and quality make it a valuable addition to any culinary collection.

• Product Material: Reactive Carbon Steel blade, Magnolia Wood handle, Buffalo Horn bolsters

• Manufacturer: Jikko

• Made in: Japan

• Single-edged blade perfect for precise sashimi slicing
• Made from high-quality Shirogami (white paper) carbon steel for exceptional sharpness
• Mirror finish enhances blade durability and aesthetics
• Handle crafted from magnolia wood combined with buffalo horn bolsters for comfort and grip
• Handmade by skilled artisans in Sakai, Japan, a region renowned for premium kitchen knives

Use the Jikko Yanagiba Kiritsuke Knife primarily for slicing sashimi, sushi, and other delicate seafood to achieve clean, precise cuts. Always hold the knife firmly by the handle and use smooth, controlled slicing motions. To maintain its sharpness, hand wash the knife immediately after use, dry it thoroughly, and store it safely in a dry place away from moisture and humidity. Avoid using the knife on hard surfaces such as bones or frozen foods to prevent damage.

Hand wash the knife gently with mild soap and warm water immediately after use; do not soak. Dry the blade and handle thoroughly with a soft cloth to prevent rust, especially since the blade is made of reactive carbon steel. Store the knife in a dry environment, preferably in a knife sheath or wooden block. Avoid using abrasive cleaners or putting the knife in a dishwasher, as this can damage the blade and handle.