Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
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Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model
Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model

Jikko 240mm Sushikiri 'Tokusei' Nihon-ko Horn Handle - Floor Model

$216.00

Floor model knives may have small scuffs, small scratches or small bits of oxidization, these are purely cosmetic and offer a good deal to those who plan on using their knives as these 'defects' will be undistinguishable after use.

Jikko 'Tokusei' 240mm sushikiri. Carbon tool steel and iron blade. Japanese magnolia handle with water buffalo horn ferrule. A great economy series, the quality control and finish sharpening is the best we have found in this price range.

Jikko is a family business established in 1901 in Sakai City, Osaka and has cultivated extensive relationships with traditional craftsmen in Sakai. From basic to top shelf, Jikko maintains a high standard of quality control. Wonderful in house sharpening is done on all of their single bevel knives, and special care is taken to provide a flat, fine-polished ura (side opposite omote bevel)

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.