Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry
Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry

Jikko 135mm Bullnose Petty Shirogami 2 Kasumi Finish Octagonal Cherry

$216.00

Jikko 135mm Bullnose knife with shirogami 2 blade with octagonal cherry handle and kasumi finish. The wide, curved bullnose tip allows for extra cutting length without adding overall length to the blade. Primarily used for precise butchery work; trimming, portioning and separating muscle groups, avoid hitting bones with the thin hard edges, they will chip.

Shirogami, or white steel, which is a very fine grained carbon steel made from low contaminate iron. It's loved for its ease of sharpening and ability to take a very fine, razor sharp edge.

Carbon steel will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Jikko is a family business established in 1901 in Sakai City, Osaka and has extensive relationships with traditional craftsman in Sakai. From basic to top shelf, Jikko knives are always sharpened by hand in the Jikko workshop, either by the head of the head of Jikko or under his supervision, maintaining very high quality control. On single bevel knives, special care is taken to provide a flat, fine-polished ura (side opposite omote bevel).