Jikko 330Mm Jo-Saku Takobiki Kiritsuke Knife From Japan

The Jikko 330Mm Jo-Saku Takobiki Kiritsuke Knife from Japan is a masterfully crafted kitchen tool designed for precision slicing. Its single-edged blade made from reactive carbon steel offers exceptional sharpness and durability, making it ideal for slicing boneless fish fillets into sashimi. The sleek mirror finish and elegant design make it a standout addition to any kitchen collection.

Hand forged by expert blacksmiths at Sakai Jikko using high-quality Shirogami high carbon steel, this knife combines traditional craftsmanship with modern functionality. Featuring a comfortable magnolia handle and a buffalo horn bolster, it ensures both style and ease of use. Whether you are a professional chef or a cooking enthusiast, this knife delivers superior performance and lasting quality.

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

• Manufacturer: Sakai Jikko

• Made in: Japan

• Hand forged from a single piece of Shirogami high carbon steel for superior sharpness and durability
• Single-edged Takobiki blade ideal for precise slicing of sashimi and other boneless fish fillets
• Mirror finish blade enhances sleek appearance and reduces friction during cutting
• Magnolia handle and buffalo horn bolster provide comfortable grip and elegant design
• Crafted by expert blacksmiths at Sakai Jikko with over a century of heritage in knife making

Use the Jikko Takobiki Knife primarily for slicing boneless fish fillets into thin sashimi slices. Hold the knife firmly with the magnolia handle for control and precision. After use, clean the blade with a damp cloth to remove any residue, then dry thoroughly to prevent rust. Avoid using the knife on hard surfaces or for cutting bones to maintain the blade's integrity.

Keep the knife dry and clean after each use to prevent rusting. Wipe the blade gently with a damp cloth and dry immediately. Store the knife in a dry place, preferably in a protective sheath or knife block. Avoid using harsh detergents or abrasive materials when cleaning, and do not soak the knife in water for extended periods.