Jikko Inox Molybdenum Santoku Knife

The Jikko Inox Molybdenum Santoku Knife is a masterfully crafted kitchen tool that combines traditional Japanese artistry with modern performance. Originating from the renowned Sakai City in Japan, this knife offers exceptional sharpness and precision, making it ideal for slicing, dicing, and chopping a variety of ingredients with ease and efficiency.

Made from high-quality molybdenum stainless steel, the Jikko Santoku Knife resists rust and maintains its edge longer than typical knives. Its unique honbazuke hand-honed edge is double-edged with an asymmetric bevel, ready to use right out of the box. Whether you're a professional chef or a home cooking enthusiast, this knife enhances your culinary experience with its balance and durability.

• Product Material: Molybdenum Stainless Steel

• Manufacturer: Sakai Jikko

• Made in: Japan

• Crafted by expert artisans from Sakai City, Japan, a region famous for premium kitchen knives
• Made of rust-resistant molybdenum stainless steel for long-lasting sharpness and durability
• Unique honbazuke hand-honed double-edged blade with an asymmetric bevel of 80/20
• Ready to use immediately without additional sharpening
• Versatile santoku design suitable for slicing, dicing, and chopping various foods

Use the Jikko Inox Molybdenum Santoku Knife to slice, dice, and chop ingredients with precision and ease. For best performance, use a proper cutting board to preserve the blade's edge. After each use, hand wash the knife with mild detergent and warm water, then dry immediately to prevent moisture damage. Avoid using the knife on hard surfaces like glass or stone and do not put it in the dishwasher to maintain its quality and sharpness.

Hand wash the knife after each use with warm water and mild detergent. Dry thoroughly with a soft cloth to prevent rust and water spots. Store the knife in a knife block or sheath to protect the blade and avoid accidents. Avoid using abrasive cleaners or harsh chemicals, and never soak the knife in water for extended periods. Regularly hone the blade to maintain its sharpness and prolong its lifespan.