Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal
Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal

Jikko 170mm Kiritsuke Wa Gyuto - R2 Stainless Powder Metal

$278.00

Jikko's R2 series offers excellent edge life and a great cutting feel with their thinly ground stainless R2 powder metal core blades. R2 has decently easy sharpening and good edge formation for a steel of its hardness. The finish and grinding is excellent on these knives, the kiritsuke tip offers fine detail capabilities, and the blade’s deeper belly keeps the tip from jamming into the cutting board as easily as a flatter kiritsuke can.

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).

Stainless steel is durable and resistant to rust and patina, but maintain with care. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards.