About the Maker - Jikko Hamono

Established in 1901 in the Japanese city of Sakai, Jikko Hamono (實光刃物) is considered as one of the top knife manufactures within the region. One of the unique aspects of Jikko’s knives is their “Hatsuke” method. “Hatsuke” is a special finishing method used to give the blades an even finer angle, making their knives even sharper and at the same time allowing the blade to remain sharper for longer.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Shirogami #2

Developed by Hitachi Metals in Japan, the Shirogami (White) No. 2 steel is a very popular steel among Japanese knife makers. Reasons behind its popularity include easy to sharpen and good edge retention. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

About the Finish - Migaki

Migaki (磨き) means polished but not necessarily as finely polished like a mirror finish. The finish gives knives a minimalist and elegant look though the degree of polishing varies from one blacksmith to the next.

JIKKO Shirogami #2 Kurouchi Migaki Gyuto 210mm

Maker

Knife Type

Steel

Finish - Kurouchi

Finish - Migaki

Shipping

Returns

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