Jikko Nihonko Japanese Carbon Steel Gyuto Knife Gyuto 240mm (Honbazuke hand-honed edge)

Description

The Jikko Nihonko Japanese Carbon Steel Gyuto Knife Gyuto 240mm is a premium kitchen tool designed for both professional chefs and cooking enthusiasts. Crafted with precision, this knife features a traditional Honbazuke hand-honed edge, making it sharp and ready to use right out of the box. Its 240mm blade length offers excellent versatility, ideal for slicing, dicing, and chopping a wide variety of ingredients with ease and accuracy.

Handmade by a family-owned Japanese artisan company established in 1901 in Sakai City, this Gyuto knife embodies centuries of craftsmanship and quality. The reactive carbon steel blade, sharpened asymmetrically at an 80/20 bevel, provides superior cutting performance and a unique patina that develops with use. With proper care, this knife is built to be a long-lasting and cherished kitchen companion.

Details

• Product Material: Carbon Steel

• Manufacturer: Jikko

• Made in: Japan

Features

• Traditional Honbazuke hand-honed edge for exceptional sharpness and precision
• 240mm blade length ideal for versatile kitchen tasks including slicing, dicing, and chopping
• Reactive carbon steel blade that develops a unique patina over time enhancing its character
• Asymmetric bevel design (80/20) for superior cutting performance and edge retention
• Crafted by a family-owned Japanese artisan company with over a century of knife-making experience

How to use

Use the Jikko Nihonko Gyuto Knife for various kitchen tasks such as slicing vegetables, dicing meats, and chopping herbs. Handle the knife carefully to maintain its sharp edge and prevent accidents. After each use, hand wash the knife with mild soap and water, then dry it thoroughly to prevent rust and discoloration. Avoid using the knife on hard surfaces like glass or stone to preserve the blade's sharpness.

Care instructions

Hand wash the knife immediately after use with warm water and mild detergent. Avoid using a dishwasher or abrasive cleaners as they can damage the blade and handle. Dry the knife completely with a soft towel to prevent rusting and discoloration. Store the knife in a knife block, sheath, or on a magnetic strip to protect the edge. Periodically sharpen the blade using appropriate sharpening tools to maintain optimal cutting performance.