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Jikko Blue #2 Carbon Steel Knives with Ebony Handle
Jikko Blue #2 Carbon Steel Knives with Ebony Handle
9.4" Kiritsuke
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Blue No. 2 carbon steel blade
Ebony handle with Water Buffalo bolster
Double bevel blade edge
Japanese kanji is hand engraved on the blade
Please note that this knife is not stainless, it will patina and will rust if not washed and dried immediately after use
Handcrafted in Japan


The Jikko Kiritsuke is the most common western knife used throughout the world. It can be used to cut boneless meat, boneless fish and vegetables. Blue No. 2 carbon steel is the highest quality steel material. The characteristics of this steel are its high edge retention and durability. Knives made from this material are commonly used in restaurants such as Sushi Restaurants. Since there is a need to continuously slice Sashimi, the steel retains its edge and the chef is able to produce beautifully prepared Sashimi all day long.

Jikko was established in 1901 in the Japanese city of Sakai located in the Osaka prefecture. Sakai is a well know as city where a number of Japan's top quality knives are produced. Jikko is one of the few manufacturers in the Sakai region who has such a long history and are considered as one of the top knife manufactures within the Sakai region. Jikko uses a special Hatsuke method, which is used to give the blades an even finer angle, making Jikko knives even sharper and at the same time allowing the blade to remain sharper for longer.

The most commonly forced rust process for knives is acid etching and patina. A patina is a thin layer that forms on the blade surface of carbon steel with age and use. Patinas are a kind of corrosion that can contain many chemical compounds such as oxides, carbonates, sulfides, and sulfates. Because the chemical composition of each patina is unique to the alloy and the exposure, use of that alloy produces hues, shades, and colors. A naturally formed well-seasoned patina can be a beautiful feature on a blade, while also providing decent rust prevention if kept oiled and well maintained. If you want to form a patina on your carbon blade then get in the kitchen and start chopping vegetables. Wipe the blade clean after each use and over weeks and months, a thin layer of patina will begin to form on your steel.
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