JIKKO

Jikko was established in 1901 in Sakai, located in the Osaka Prefecture. Sakai is famous for the cutlery they produce, and Jikko is considered one of the top knife manufacturers within the Sakai region. One thing that separates their knives from the rest of the manufactures in the region is the “Hatsuke” method. “Hatsuke” is a special finishing method used to give the blades an even finer angle, making their knives even sharper and at the same time allowing the blade to remain sharper for longer. 

SPECIFICATIONS:
Knife Type: Sujihiki
Steel Type: R2/SG2 (Stain resistant steel)
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 240mm (9.4")
Blade Height: 34.8mm (1.4")
Blade Thickness: 2mm (0.079")
Ferrule Material: Water Buffalo Horn
Handle Material: Magnolia
Handle Length: 134mm (5.3")
Weight: 117g (4.1 ounces)

ABOUT R2/SG2 STEEL (STAINLESS):

- High Speed Powdered stainless steel, high in carbon. HRC 63/64

- Good balance of hardness, the harder your steel, the thinner you can get your edge

- More prone to chipping than softer steels.

- Sharpening takes more effort because of harder steel, but holds edge longer.

- One of the best steels for higher end kitchen knives

OUR THOUGHTS:

-Overall very lightweight with comfortable control while processing and portioning meat. This knife is long and slender (slightly flexible) very thin and able to get into smaller areas with precision. This is the perfect knife for the carving of turkeys and hams during the holidays.

USE AND CARE:
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.