Sakai Jikko Boing Knife - Premium Japanese Honesuki Kaku Boning Knife - 15cm Carbon Steel Blade for Poultry & Meat Cutting - Perfect for Chefs & Home Cooking

About Sakai Jikko

Sakai Jikko is Kaz's signature knife brand. Established in 1901, Jikko has more than 100 years of technology of Japanese knife making.

Their products are preferred by a number of professional chefs because of its superior sharpness and durability. To date, Jikko has made hundreds of thousands of knives and is widely trusted brand in Japan.  

 

 

About Boning (Honesuki) knife

Boning knife (Honesuki) is to remove the bones of poultry and meat. This Japanese Honesuki is very similar to western boning knife but the Honesuki blade has a unique feature that softly bends. 

Honesuki knife, characterized by its shorter blade, offers excellent maneuverability, making it easier to navigate around intricate bone structures. Typically, a length around 15cm is considered manageable. The narrow blade allows for precise cutting into ingredients, effortlessly handling larger pieces like meat or fish. Its narrow width also prevents ingredients from sticking to the blade, ensuring smooth and comfortable cooking as you cut continuously.

Honesuki knives are designed with a thick and sturdy blade, enabling them to cut through soft bones without dulling or bending. The Maru (Western style) lacks a protruding bolster, making it convenient for transportation during outdoor activities like camping or BBQs. Conversely, Kaku (Eastern style) offers added protection to the hand, reducing the risk of injury. For those less experienced with knife handling, the bolstered back with a clear boundary line, ensuring safety, might be preferable.

 

What is a "Jikko Standard Japanese Steel" Knife?

The Jikko Knife "Standard Series" uses Japanese steel that has long been used for Japanese kitchen knives. The series is the most standard class among our authentic Japanese knives.

Although it is a standard class, the honbazuke (grinding the real edge) is hand ground by a professional craftsman, giving it outstanding sharpness. It is recommended not only for skilled chefs but also for anyone buying a Japanese kitchen knife for the first time.

 

 

What is Japanese Carbon Steel?

・Japanese Steel

Sharpness　★★★☆☆ (3/5)

Hardness/durability　★★☆☆☆ (2/5)

Edge retention  ★★☆☆☆ (2/5)

Ease of sharpening　★★★☆☆ (3/5)

Rust resistance　★★☆☆☆ (2/5)

  

Made of iron sand using Japan's ancient manufacturing method, it is a material that has been used for Japanese chef knives since ancient times. These days it is also commonly used in homes. Because our Japanese carbon steel is honbazuke honed, the blade is very sharp. It is an excellent item with which to enjoy the same sharpness as a professional.

The difference in price is in the different steel!

The cutting quality and its durability changes greatly depending on differences in the steel. The prerequisites of a good kitchen knife are sharpness and that it retains its edge for a long time.

Also, while the professional Japanese chef sharpens it every day, the sharpening time varies depending on the different steel (different series). If you can save 5 minutes a day, in a month (20 days) you can save 100 minutes, or 1,200 minutes a year, which gives you almost a whole extra day.

With a sharp knife, your food will taste more delicious too! Purchase a kitchen knife from a higher-grade series, and it will make a considerable difference to the taste of your cooking and the length of your preparation time.

Blade: Japanese steel (single edged)

This is a material that has been used since long ago. It does corrode unless well maintained but it is a sharp material.

 

Handle: Rasin

Each knife comes with an individual knife box, which is good for a storage when not used and is presentable for gift purposes. Use of knife sheath is recommended only when you take the knife outside.

All the knives are pre-sharpened to the optimal result. They are ready for the first cut! 

 

3 Simple Steps to keep your carbon steel knives away from rust and in a good condition.

For everyday use you can apply step 1 and 2 only. However if you store the knife for a long period including step 3 is recommended.