Jikko Tokusei Japanese Ajikiri Knife 12cm Nihon steel blade, Magnolia wood handle
The Jikko Tokusei Ajikiri knife is ideal for cutting fish !
Blade 12cm with hardness level of 59/60 HRC in Rockwell scale
Nihon carbon steel core surrounded by a layer of soft iron
Unilateral edge - great precision in every cut
Progressively sharpened by hand by an experienced artisan
Magnolia wood handle with synthetic bolster in black colour
Handcrafted in Sakai, Japan
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Data sheet
| Material : | Carbon steel |
| Handle : | Magnolia wood |
| Dishwasher safe: | No |
| Made in : | Japan |
| Size : | 12 cm |
More info
Japanese knives are here to stay! The reason why Japanese kitchen knives are becoming more popular among Western cooks is because they have a remarkable cutting performance, and that's without mentioning their impressive look. However, only a few brands still preserve the authentic know-how in the manufaturing of Japanese knives, and one of them is Jikko.
Indeed, all Jikko knives are handmade by artisans in Sakai, Japan, and this ajikiri knife from the Tokusei series is not the exception. This handy kitchen knife can be very useful in your kitchen, especially if you are fan of fish and Japanese cuisine. It is the ideal knife for cutting small fish, and that is why is considered to be a small version of a deba knife; one of the most popular types of Japanese kitchen knives.
The blade has a length of 12 centimeters, and it has a core made of Nihon steel, which is a high quality steel made in Japan with a high carbon content. This is why the blade is so strong and rigid, reaching a hardness level of 59/60 HRC in the Rockwell scale. Surrounding the Nihon steel core, there is a layer of soft iron that is visible on the blade's surface due the difference in colour between the steels.
As it is the case for every knife from the Jikko Tokusei series, the blade was sharpened by hand by an artisan who used sharpening stones of different grains. The sharpening process starts by using a stone with coarse grain, and finishes by using a stone with fine grains 3000. The smooth transition from coarse to fine grains gives an excellent sharp finish on the blade's edge.
To enhance the aesthetics of the knife, the blade's surface has been engraved by the artisan to show the brand's logo in Japanese. The engraving is directly made by hand using a punch and a small hammer, and because it is truly engraved in the steel and not just stamped, the logo will never fade away. Details like this is what make this knife so special!
Moreover, the handle is made of Magnolia wood. This material is hard and naturally antibacterial, and its surface has been polished so that you can enjoy a soft, smooth grip. With the help of hot iron, the logo of the brand is also engraved on the handle, which gives a unique and authentic touch to the overall knife's look. Finally, to connect the blade with the handle, the knife has a black bolster made of polycarbonate.
When you have a knife as special as this one, a proper maintainance is necessary to guarantee the durability of its look and cutting performance. Because the blade is made of carbon steel, it should always be washed by hand using non-agressive products and dry it immediately with a soft cloth.
Finally, to sharpen the blade of this knife, we recommend you to use a Japanese whetstone with fine grains above 1000. You can find one here at MyChefKnives in our collection of sharpening stones !
