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Jikko White No. 2 Carbon Steel with Ebony Handle
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Jikko White No. 2 Carbon Steel with Ebony Handle
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9.4" Gyuto Chef's Knife with Saya
$599.95
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Features

White 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

Description

The Jikko Gyuto is designed for slicing, dicing, and chopping a full range of fruits, vegetables, and more. With its curved belly, the Gyuto or Chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince. White No. 2 carbon steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko, White Steel is the number 1 recommendation to chefs or for those uncertain which steel type is best.

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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