"Damascus knife NON Gyuto 230"
Jikko Cutlery, founded in 1883/1901, headquartered in Sakai, Osaka Prefecture.
Jikko Cutlery specializes in making Sakai knives, which have a tradition of more than 600 years, by hand. From forging the steel, grinding the raw shape to finishing, all the work for Minako knives is done in-house. Even though Sakai knives are made by hand and thus there are small differences, the products stand out for their very careful workmanship and the high-quality materials. The forge is managed in the fourth generation by Toshiyuki Minamitsu. In the beginning, knives were made exclusively for professional chefs. The cooperation with professional chefs was very intensive from the beginning. Over the long period of time, Jikko has collected more than 100,000 wishes and suggestions from chefs and incorporated them into the further development of its products. Only since a few years Jikko sells the knives also to private interested parties. For this purpose, own stores were also founded in Japan. The number of enthusiastic customers has grown rapidly. Jikko's philosophy is convincing: we enjoy hard work that puts a smile on customers' faces when they cook.
Knife Series Damascus NON
These damascus knives have a blade made of the popular VG-10 stainless steel as the cutting layer, which is sheathed in damascus steel. The upper part of the blade is equipped with a beautiful and useful hammering. In the lower part run the beautiful lines of the damascus steel. The blade, ground on two sides - for right and left-handed use - was polished to finish. Unusual is the handle made of oak wood, which fits excellently in the hand and is slightly flattened towards the blade.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and sharpened thinner than their European counterparts. Some of these knives have very finely ground cutting layers, making them more delicate and suitable only for soft materials. Please refer to the product details for related information. Knives with a very thin edge and hollow grind are particularly prone to chipping. While they are excellent for fine cuts of soft materials, they should be used with appropriate caution. When sharpening on a whetstone, an angled edge is usually formed, which makes the blade more stable over time.
Chipping of the edge can also occur due to leverage forces or when cutting frozen foods, which can significantly lower the steel's temperature. Leverage forces often arise when cutting materials with bones, for example. Check your knife's edge after each use. If chipping does occur, thoroughly check if you have removed all fragments from the food. If necessary, it may be safer to discard the food. Chips in the edge may need to be ground out by a professional.
The knife should generally be used with a pulling or pushing motion, without applying much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a honing steel for sharpening. Waterstones are recommended (grit: 400-1200 for rough sharpening, 3000 for fine sharpening, 6000 or more to polish the edge) and possibly a leather strop.
Keep the knife out of reach of children. These knives are extremely sharp, so please handle them with care.
All products are unique, so slight variations from the sample image are possible.
Care Instructions
For knives made from delicate steel types, such as Aogami, Shirogami, or V-Toku, please clean them occasionally with a cloth and water, even during extended use. Acidic foods may still cause discoloration in these traditional carbon steels. After use, wash by hand with hot water and, if necessary, use a neutral detergent. Never put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust in non-stainless steels. Please refer to our ORYOKI Japan blog for product care tips.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly after cleaning.
