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JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki
JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki
JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki
JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki
JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki
JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki
JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki
Stainless

JIKKO Stainless Tsuchime Finish Double-beveled Sakimaru Takohiki

$7,300
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Description

Sakai JIKKO employs folded Damascus stainless steel with a core of corrosion-resistant VG10 steel. The blade features meticulously hand-hammered "Tsuchime" patterns, designed to enhance the elasticity and toughness of the outer layer of steel. This construction also aids in the easier release of ingredients from the blade during cutting.

The blade edge adopts a partially polished finish, revealing exquisite Damascus folded patterns.

Typically, for users accustomed to using double-beveled knives, a single-beveled Yanagiba may pose some challenges and require time to familiarize oneself with its usage.

That's where the double-beveled Yanagiba comes into play. This knife is designed to meet such demands. It can be used not only as a Yanagiba for processing fish but also as a Sujihiki for trimming and cutting meat.

Handle: Mahogany wood Western-style handle
This product comes with a Magnolia wood Saya.

How to Maintain Stainless Steel Knives

After use, simply wipe the knives dry to remove any moisture. Do not use a dishwasher to clean your knives. If you plan not to use the knives for an extended period, it's advisable to apply a thin layer of protective oil.

Ensure you use the knives correctly, as they are designed for specific functions such as slicing, chopping, or handling frozen foods. Avoid using them beyond their intended purpose, as this can lead to damage.

SKU: JKSA30001
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