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: Santoku
Steel Type: R2/SG2 (Stain resistant steel)
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 47.2mm (1.9")
Blade Thickness: 2.6mm (0.102")
Ferrule Material: Water Buffalo Horn
Handle Material: Magnolia
Handle Length: 134mm (5.3")
Weight: 119g (4.2 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- weight is in the blade which allows you to create momentum when you do faster chopping. The Jikko R2 collection blades are very thin so you are more able to cut through dense vegetables like carrots and potatoes without cracking it apart. Highly recommend.

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.