Premium Sakai Jikko Josaku White Steel #2 Sashimi Yanagiba Knife - 24cm/27cm/30cm - Japanese Sushi & Sashimi Chef Knife for Professional Kitchen & 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 Sashimi (Yanagiba) knife

A Sashimi knife is to thinly slice raw seafood and filleted blocks into sashimi and the like. The Sashimi knife will make the last cut before the sashimi reaches the mouth, so if it is possible to use a better grade knife, it will cut beautifully clean edges for even more delicious sashimi.

 

About Josaku Series

The meaning of "Josaku（上作）" is Masterpiece. It is a high-end Japanese knife and popular for experienced professional chefs.

The premium material "White-2" is used for Josaku series, prone to rust without regular maintenance but known as top-class sharpness and durability.

Blade: White-2 (Shirogami #2)

・White Steel No.2

Sharpness　★★★★★ (5/5)

Hardness/durability　★★★★☆ (4/5)

Edge retention  ★★★★☆ (4/5)

Ease of sharpening　★★★★☆ (4/5)

Rust resistance　★★★☆☆ (3/5)

Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.3%, Manganese 0.25%, Rockwell Hardness 61-64 HRC. Very hard material made from fine particle pure carbon. 

White steel (also known as “Shirogami”) is used to for cutlery products that can be sharpened to an excellent edge with good quality natural stones. It is a carbon steel with only very small amounts of the impurities.

It has a very narrow range of temperatures for hardening (Yakiire and quenching), and thus requires the blacksmith to be very skilled. 

The only downside of White-2 steel is that it’s not rust resistant as it contains high amount of carbon so that it requires users a good maintenance practice.  

  

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.

Handle: Buffalo Muzzle and Magnolia, chestnut shape

Buffalo muzzle is used on the top of Handle (the black part). As using, it leaves traces of finger grips that gives it extra comfort. It is all hand made by experienced craftsmen. 

 

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.

 

Knife for a Good Cause - We donate $2 for every knife sold