Premium Sakai Jikko Montanren Blue 2 Steel Sashimi Yanagiba Knife - 24cm/27cm/30cm Japanese Chef Knife for Sushi, Sashimi & Precision Cutting - Perfect for Professional Chefs & Home Cooking Enthusiasts

 

 

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 Montanren Series

"Montanren（紋鍛錬）" is referred to the wave-like pattern appearing on the back side of blades. It requires the blacksmith to possess exceptionally high skills of forging and quenching in order to have the waving line between soft steel and hard edge. 

"Blue-2 steel (Aogami #2)", the high-end carbon steel, is used for Montanren series. It is prone to rust without regular maintenance but known as top-class sharpness and durability.

About Blue-2 Steel (Aogami #2)

Sharpness　★★★★★ (5/5)

Hardness/durability　★★★★★ (5/5)

Edge retention ★★★★★ (5/5)

Ease of sharpening　★★★★☆ (4/5)

Rust resistance　★★★☆☆ (3/5)

Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.3%, adding tungsten 1.5% and Chromium 0.4% to White steel.Rockwell Hardness 61-64 HRC.

Blue Steel （青鋼）is known as the highest sharpness and durability. Above the level of White Steel, Blue Steel contains smallest impurities as well as additional chrome and tungsten which makes the knives strong to wear and tear. With this mixture, Blue Steel is an ideal material for Japanese cutlery products. 

The only downside of Blue 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, Octagon 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