Jikko 300Mm Jo-Saku Takobiki Kiritsuke Knife From Japan

The Jikko 300Mm Jo-Saku Takobiki Kiritsuke Knife from Japan is a masterfully crafted kitchen knife designed for precision slicing. Made from the finest reactivate carbon steel, this knife features a single-edged blade with a mirror finish that ensures clean, smooth cuts. Its elegant design is complemented by a magnolia handle with a buffalo horn bolster, providing a comfortable and secure grip during use.

Originating from Sakai City, Osaka, this knife is a testament to traditional Japanese craftsmanship with a history dating back to 1901. The Takobiki style blade is longer and thinner than typical knives, ideal for slicing boneless fish fillets into sashimi. Whether you are a professional chef or a cooking enthusiast, the Jikko Takobiki Knife offers superior performance and durability for your kitchen.

• Product Material: Reactivated Carbon Steel with Magnolia Wood Handle and Buffalo Horn Bolster

• Manufacturer: Jikko

• Made in: Japan

• Single-edged blade crafted from high-quality reactivate carbon steel for sharpness and durability
• Mirror finish on the blade for smooth, precise slicing
• Hand-forged by skilled blacksmiths in Sakai City, Osaka, Japan
• Magnolia handle with buffalo horn bolster designed for ergonomic comfort and grip
• Longer and thinner blade ideal for slicing boneless fish fillets into sashimi
• Traditional craftsmanship from a company with over a century of knife-making experience

Use the Jikko Takobiki Knife primarily for slicing boneless fish fillets to prepare sashimi or other delicate cuts. Hold the knife firmly using the magnolia handle, ensuring a steady grip with the buffalo horn bolster. Slice smoothly in a single direction to preserve the integrity of the ingredients. After use, rinse the knife with warm water and dry thoroughly to prevent moisture damage.

Keep the knife dry after each use to maintain its quality and prevent rust. Clean gently with warm water and mild detergent if necessary, avoiding harsh chemicals or abrasive scrubbers. Store the knife in a dry place, preferably in a protective sheath or knife block, to protect the blade from damage. Regularly hone the blade to maintain sharpness and have it professionally sharpened when needed.