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: Kiritsuke Gyuto
Steel Type: VG10 17 Layer (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 200mm (7.9")
Blade Height: 45.8mm (1.8")
Blade Thickness: 1.9mm (0.075")
Ferrule Material: Stainless Steel
Handle Material: Mahogany
Handle Length: 116mm (4.6")
Weight: 181g (6.4 ounces)

ABOUT VG10 STEEL (STAINLESS)
- Popular, premium stainless steel. HRC 61/62
- Softer than r2/sg2, but still carry a good balance in hardness.
- Good all around in terms of performance and price point
- Easier to sharpen, less prone to chipping, great edge retention


OUR THOUGHTS:
The western handle has a different weight balance than a traditional Japanese wooden handle (wa) because of the added steel bolster. The dominant weight lies in your hands, suited for single sliced cuts, and hands may be fatigued faster in fast repetitious chopping. Hammered pattern Damascus may aid in food release because of the air pockets created between the food and knife.

USE ARE 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.