Jikko 270mm Japanese Takobiki Kiritsuke Knife

The Jikko 270mm Japanese Takobiki Kiritsuke Knife is a finely crafted kitchen tool designed for precision and elegance. Featuring a long, thin blade ideal for slicing boneless fish fillets, this knife brings traditional Japanese craftsmanship into your culinary routine. Its ergonomic magnolia handle with a buffalo horn bolster ensures comfortable grip and control during use.

Made from a single piece of Shirogami high-carbon steel with a mirror finish, the Jikko Takobiki Kiritsuke Knife combines durability and sharpness for professional-quality slicing. Perfect for sashimi preparation, especially in the Kanto region style, this knife is favored by chefs seeking precision and style in their kitchen.

• Product Material: Shirogami high-carbon steel with magnolia wood and buffalo horn handle

• Manufacturer: Jikko

• Long 270mm blade ideal for precise slicing of boneless fish fillets
• Crafted from high-quality Shirogami high-carbon steel for exceptional sharpness and durability
• Ergonomic magnolia wood handle with buffalo horn bolster for comfortable grip
• Mirror finish blade enhances cutting performance and aesthetic appeal
• Traditional Japanese Takobiki Kiritsuke style suited for sashimi preparation

Use the Jikko 270mm Japanese Takobiki Kiritsuke Knife for slicing boneless fish fillets, especially when preparing sashimi. Hold the ergonomic magnolia handle firmly and make smooth, precise cuts to maintain the fish's texture and appearance. Always use a cutting board designed for knives to preserve the blade's sharpness. Avoid twisting or applying excessive force to prevent damage to the blade.

Hand wash the knife immediately after use with mild soap and warm water, then dry thoroughly to prevent rusting. Avoid using abrasive scrubbers or harsh chemicals that can damage the blade or handle. Store the knife in a protective sheath or knife block to maintain its sharpness and prevent accidents. Periodically sharpen the blade with a whetstone to keep it in optimal condition.