Premium Sakai Jikko Mt. Fuji Honyaki White #3 Steel Kiritsuke Gyuto Chef Knife - 21cm Mirror Polished K-Tip Blade for Sushi, Sashimi & Japanese Cuisine - Professional Kitchen & Home Cooking Essential

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.  

Wa-Gyuto, Fusion of Traditional Japanese and Western Style

The main characteristics of Jikko Wa-Gyuto Series is its design. It is suited to use as a usual Western knife but has traditional Japanese style handle.

About Honyaki Knives

Honyaki knives are the epitome of traditional Japanese craftsmanship, meticulously forged by master blacksmiths using the time-honored techniques of Japanese sword-making.

The term "Honyaki" (本焼) translates to "True-Forged," reflecting the knife's singular construction from high-carbon monosteel. Unlike typical carbon steel knives, which feature a layered structure of carbon steel and soft iron, Honyaki knives are crafted from a single, continuous piece of steel. This design yields a blade that is not only harder and sharper but also boasts exceptional durability compared to laminated alternatives.

Renowned for their remarkable edge retention, Honyaki knives are considered a pinnacle of culinary excellence—an aspirational tool for any serious chef. However, due to the hardness of the Honyaki blade, re-sharpening requires skill and precision, making it ideally suited for those with advanced sharpening expertise, such as seasoned head chefs.

 

Kyomen (鏡面) - Mirror Finish

The Kyomen knife features a stunning mirror finish achieved through a meticulous multi-stage buffing process. This finish is the result of an elaborate technique that involves eight distinct stages of buffing, each employing a progressively finer abrasive and precise oil application.

Crafted by the artisans at Sakai Jikko, this intricate process demands not only specialized tools but also exceptional skill. The application of different types and quantities of oil can affect the blade's luster, underscoring the importance of expertise in achieving the perfect Kyomen finish.

Sakai Jikko’s buffing machine was selected after extensive trials to ensure optimal performance. The integration of both successful and less favorable results from these trials has culminated in today’s refined Kyomen techniques.

Kyomen knives are highly esteemed among top sushi chefs in Japan, as their exquisite finish and superior craftsmanship enhance the chef's presentation and precision.

Blade: White-3 (Shirogami #3)

・White Steel No.3 - 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 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.

 

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