Sakai Jikko Arata Right-Handed Single Edge Petty Knife - 15cm White Steel #2 - Perfect for Precision Slicing, Boning & Detail Work in Professional Kitchens

 

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.  

What is  Single-edged knife?

A "single-edged knife" is sharpened on only one side, creating an asymmetrical blade that has been a staple in Japanese culinary traditions for centuries. 

In Japanese cuisine, where the focus is on enhancing the natural flavors of ingredients, the precision of each cut is paramount. Different knives are tailored for specific ingredients and cutting techniques, ensuring that the optimal qualities of the food are preserved and highlighted.

Given the importance of sharpness in this tradition, these knives are crafted to maintain their edge with ease and are designed for straightforward sharpening.

 

About Arata (single-edged) Series

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

Petty knife is usually double-edged, but this one is made with a single-edged design, offering exceptional sharpness. It is crafted from White 2 steel, which combines sharpness and ease of sharpening, making it highly recommended for professional chefs.

 

Blade: White-2 (Shirogami #2)

・White Steel No.2 - High Grade Carbon Steel

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 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, octagonal 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