Jikko Nihonko 270mm Carbon Steel Gyuto Knife - Hand-Honed Edge

The Jikko Nihonko 270mm Carbon Steel Gyuto Knife is a premium kitchen tool designed for chefs and cooking enthusiasts who appreciate precision and craftsmanship. Featuring a long, versatile blade, this knife excels at slicing, dicing, and chopping a variety of ingredients with ease and accuracy. Its traditional hand-honed edge allows for immediate use, delivering exceptional sharpness straight out of the box.

Crafted from reactive carbon steel by skilled artisans in Sakai City, Japan, this knife combines over a century of expertise with modern functionality. The double-edged blade offers a beautifully finished cutting surface that enhances your culinary experience. Whether preparing everyday meals or elaborate dishes, the Jikko Nihonko Gyuto Knife is a reliable companion that elevates your kitchen skills.

• Product Material: Carbon Steel

• Manufacturer: Jikko

• 270mm versatile gyuto blade ideal for slicing, dicing, and chopping
• Hand-honed edge ready for immediate use, ensuring sharpness and precision
• Made from high-quality reactive carbon steel for excellent edge retention and durability
• Double-edged blade with exquisite finish crafted by skilled Sakai City artisans
• Preferred by 90% of professional chefs in Japan, reflecting trusted quality

Use the Jikko Nihonko Gyuto Knife for a wide range of kitchen tasks including slicing vegetables, dicing fruits, and chopping meats. Hold the knife firmly with a comfortable grip and use smooth, controlled motions to maximize precision and safety. After each use, hand wash the knife gently with warm water and mild detergent, then dry thoroughly to prevent rust. Avoid using the knife on hard surfaces like glass or stone to maintain the sharp edge.

To care for your carbon steel knife, always hand wash with warm water and mild soap immediately after use and dry it thoroughly to prevent moisture damage and rust. Avoid dishwasher use as harsh detergents and high temperatures can damage the blade and handle. Store the knife in a dry place, preferably in a knife block or protective sheath to maintain the edge and prevent accidents. Regularly hone the blade to keep it sharp and consider professional sharpening when needed.