Jikko knives might be a new addition to our store, but not to the world of Japanese kitchen cutlery. Jikko was established in 1901 in the city of Sakai. It is one of the oldest knife making companies located in this famed city. Over the years, they have worked with a long line of celebrated blacksmiths, sharpeners, and finishers to produce their range of double- and single-sided knives.
One thing that has separated Jikko from many of the other manufacturers is their “hatsuke” method. “Hatsuke” is a proprietary finishing method used to give the blades a finer angle. Jikko claims that their knives are sharper and at the same time remain sharper for longer. The “hatsuke” method was developed after years of research and Jikko believes that they have managed to find the perfect blade angle to give their knives an even balance of sharpness and edge retention.
The blade is fashioned from a san-mai construction of Shirogami 2 clad with a soft iron. The somewhat “softer” or more ductile exterior cladding protects the inner cutting core and makes it more resilient to shocks. The cladding is sand blasted to a fine satin finish which emphasizes the polished edge steel. The laid back look of the knife is perfectly matched by the traditional D-shaped ho wood handle and buffalo horn ferrule.
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