Premium Sakai Jikko Shikou Ginsan Silver 3 Steel Kiritsuke Deba Knife - 15cm K-Tip Japanese Chef Knife with Ebony & Turquoise Handle - Perfect for Sushi, Fish Filleting & Precision Cutting

 

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 "Shikou" (supreme) Series

"Shikou" means supreme. The curvy and elegant form of the blade line is inspired by Japanese swords. Shikou series utilise luxury materials in handles such as ebony and silver inlay. 

 

What is "Ginsan" Silver-3 Steel Knives?

High grade material ”Ginsan” is originated from Yasuki Hagane commercialised by Hitachi Metals,Ltd. This over 1000 year-traditional ironmaking method is called Tatara, which refines iron sand into Tamahagane (mostly used in sword blades).

These days, “Ginsan” is commonly used in high grade cutlery products and preferred by a number of professional chefs. It contains more than 12% of Chromium that makes superb sharpness and durability. It is comparable to some high grade carbon steels such as Blue steel and white steel but far more rust resistant.

  

Specification of this knife

Manufacturer: Sakai Jikko - Osaka, Japan

Type: Sakimaru Sashimi knife (kataba - single bevel)

Weight: 140g

Entire length: 41.0cm (blade length: 27cm)

 

Blade: Ginsan, Silver-3 Steel single edged, right handed)

・Silver 3 Steel (Gin-san)

Sharpness　★★★★☆ (4/5)

Hardness/durability　★★★★☆ (4/5)

Edge retention  ★★★★☆ (4/5)

Ease of sharpening　★★★★☆ (4/5)

Rust resistance　★★★★★ (5/5)

Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.05%, Chromium 13%, Manganese 0.8%, Rockwell Hardness 59-62 HRC.

Highest quality stainless steel with similar characteristics to carbon steel. Made from very pure, fine particle components. Ensures best performance among other stainless steel knives. 

 

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: Ebony and Turquoise-colour handle (resin) with silver inlay

The basic Shikou handles come with ebony and silver inlay. This type of knife adds extra luxury with turquoise-colour resin.  

 

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