Nihonko, or “Japanese Steel” is a high-carbon, mono steel blade that is easy to sharpen and holds a good edge with a very nice bite. Nihonko knives are recommended for people new to carbon steel blades and/or sharpening. These knives are particularly useful as a sturdy workhorse in professional kitchens or right at home. This is a carbon steel blade, care should be taken to minimize corrosion. These knives are hand sharpened and ready to use.
Gyuto is a multipurpose knife equivalent to a chefs knife that can be used for many tasks such as cutting and slicing meat, fish, vegetables and fruit. The fine tip of the blade allows for more detailed work. This is a great option for a wide range of tasks.
Jikko was founded in 1901 in Sakai, a city located in Osaka Prefecture. Sakai is a city well known for high quality knives, yet consistently for over 120 years, Jikko is considered one of the top knife manufacturers in Japan. To maintain its high quality standards, Jikko collaborates often with chefs throughout Japan to better understands the varying styles and demands of a variety of cuisine. Jikko knives feature a unique “Hatsuke” finish on their knives. After years of research, this method was developed to give a knife a finer angle that results in sharper blade that can go longer between sharpening sessions.
