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 - VG10

Developed by Takefu Special Steel Company in Japan, VG10 is also called V Gold 10. A stainless steel with high-carbon content which is very hard and tough, with great edge retention. Typically has an HRC of 60-61.

About the Finish - Damascus

Damascus or "Modern Damascus" finish refers to the watery or wavy light and dark pattern of the metal. Suminagashi (墨流し) which literally translates to "floating ink" is another word used for the finish.

JIKKO VG10 Damascus Gyuto 200mm

Maker

Knife Type

Steel

Finish

Shipping

Returns

Related Knives

Tojiro VG10 Damascus Gyuto 180mm

Yoshihiro VG10 Damascus Tsuchime Gyuto 230mm

Tojiro VG10 Damascus Gyuto 210mm

Hideo Kitaoka Shirogami #2 Damascus Deba 180mm

Masahiro Molybdenum Gyuto 210mm

Tadafusa Petty 125mm

Yoshimi Kato SG2 Damascus Gyuto 210mm

JIKKO Petty 135mm

Tojiro DP VG10 Nakiri 165mm

Tadafusa Pankiri 230mm

Misono Molybdenum Sujihiki 270mm

Masamoto Sohonten Yanagiba 300mm

Sakai Takayuki VG10 Tsuchime Santoku 170mm