Jikko Inox Molybdenum Gyuto Knife Gyuto 240mm (Honbazuke hand-honed edge)

The Jikko Inox Molybdenum Gyuto Knife Gyuto 240mm features a traditional honbazuke hand-honed edge, crafted to perfection for both home cooks and professional chefs. Its double-edged blade with an asymmetric bevel of 80/20 ensures precise and effortless cutting, enhancing your cooking experience. Made from molybdenum stainless steel, this knife offers excellent rust resistance and durability, making it a reliable tool in any kitchen.

Crafted by the renowned Sakai Jikko company, which has been forging quality kitchen knives since 1901, this knife reflects centuries of craftsmanship and expertise. Available in five sizes, you can select the perfect fit for your culinary needs. Whether you are slicing, dicing, or chopping, this Gyuto knife combines traditional artistry with modern functionality.

• Product Material: Molybdenum Stainless Steel

• Manufacturer: Sakai Jikko

• Made in: Japan

• Traditional honbazuke hand-honed edge for superior sharpness
• Double-edged blade with asymmetric bevel (80/20) for precise cutting
• Constructed from molybdenum stainless steel providing excellent rust resistance
• Available in five sizes to suit various kitchen tasks
• Crafted by Sakai Jikko, a company with over a century of knife-making experience

Use the Jikko Gyuto knife for versatile kitchen tasks such as slicing, dicing, and chopping various ingredients. To maintain its sharp edge and longevity, always hand wash the knife with mild detergent and dry immediately after use. Avoid using the knife on very hard surfaces or for cutting frozen foods to prevent damage. Store the knife safely in a knife block or sheath when not in use to protect the blade and ensure safety.

Hand wash the knife gently with warm water and mild detergent; avoid using abrasive sponges or harsh chemicals. Dry the knife thoroughly immediately after washing to prevent moisture-related damage. Do not place the knife in the dishwasher as it can harm the blade and handle. Store in a dry place, preferably in a knife block or protective sheath to maintain its condition and sharpness.