Jikko 300mm Japanese Takobiki Kiritsuke Knife

The Jikko 300mm Japanese Takobiki Kiritsuke Knife is a finely crafted kitchen tool designed for precision slicing. Featuring a single-edged blade made from premium reactivated carbon steel, this knife excels in cutting boneless fish fillets into delicate sashimi slices. Its longer and thinner profile offers excellent control, making it an ideal choice for professional chefs and home cooking enthusiasts alike.

Hand-forged by skilled blacksmiths in Sakai City, Japan, the knife boasts a beautiful mirror finish and a comfortable grip thanks to its magnolia handle and buffalo horn bolster. Made with superior Shirogami steel from the Yasugi region, the Jikko Takobiki Kiritsuke Knife combines traditional craftsmanship with modern performance. Its rich heritage dating back to 1901 highlights the brand's commitment to quality and reliability.

• Product Material: Reactivated carbon steel, Magnolia wood handle, Buffalo horn bolster

• Manufacturer: Jikko

• Single-edged blade for precise slicing of boneless fish fillets
• Premium reactivated carbon steel blade for durability and sharpness
• Hand-forged craftsmanship by skilled blacksmiths in Sakai City, Japan
• Mirror finish blade enhancing cutting performance and aesthetics
• Comfortable magnolia wood handle with buffalo horn bolster for a secure grip
• Longer and thinner blade ideal for sashimi preparation

Hold the Jikko Takobiki Kiritsuke Knife firmly by the magnolia handle with your dominant hand. Use smooth, precise slicing motions to cut boneless fish fillets into thin sashimi slices. Avoid twisting or applying excessive pressure to prevent damaging the blade. For best results, use on a soft cutting board like wood or plastic and keep the blade clean and dry after use.

Hand wash the knife immediately after use with warm water and mild detergent, then dry thoroughly with a soft cloth to prevent rust. Avoid using abrasive cleaners or scrubbing pads. Store the knife in a protective sheath or knife block to protect the blade. Regularly sharpen the blade using a whetstone to maintain its sharpness. Do not put the knife in a dishwasher or leave it soaking in water for extended periods.