Jikko Nihonko Japanese Carbon Steel Petty Knife Petty 150mm (Honbazuke hand-honed edge)

Description

The Jikko Nihonko Japanese Carbon Steel Petty Knife Petty 150mm with Honbazuke hand-honed edge is a perfect tool for both home cooks and professional chefs seeking precision and durability. Crafted with traditional techniques, this knife offers an exceptional sharpness right out of the box thanks to its honed edge. Its compact 150mm blade makes it ideal for detailed tasks such as peeling, trimming, and slicing small fruits and vegetables with ease.

Made by the skilled artisans of Sakai Jikko, a family-owned company with a legacy dating back to 1901, this knife embodies quality craftsmanship from Sakai City, Japan. Constructed from reactive carbon steel and featuring an asymmetric bevel of 80/20, it combines sharpness with excellent edge retention. This knife is not only a reliable kitchen companion but also a piece of Japanese culinary heritage.

Details

• Product Material: Carbon Steel

• Manufacturer: Sakai Jikko

• Made in: Japan

Features

• Traditional Honbazuke hand-honed edge for superior sharpness
• 150mm blade length ideal for precise cutting tasks
• Asymmetric bevel of 80/20 enhances cutting efficiency
• Made from reactive carbon steel for excellent edge retention
• Crafted by Sakai Jikko, a family-owned artisan company established in 1901

How to use

Use the Jikko Nihonko Petty Knife for precise kitchen tasks such as peeling, trimming, and slicing small ingredients. Always hold the knife firmly and cut on a stable surface. After each use, hand wash the knife with warm water and mild detergent, then dry immediately to prevent rust. Avoid using the knife on hard surfaces like glass or stone to maintain the sharp edge.

Care instructions

Hand wash the knife carefully after each use and dry it thoroughly to prevent rust and discoloration. Avoid soaking the knife in water or putting it in the dishwasher. Store the knife in a dry place, preferably in a knife block or protective sheath. Periodically hone the blade to maintain its sharpness, and consider professional sharpening if needed.