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Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef
Jikko R2 Migaki 240mm Gyuto - The Sharp Chef

Jikko R2 Migaki 240mm Gyuto

Jikko

Regular price £369.00 £275.00 Sale

Sakai Jikko was founded by Itaro Jikko over 100 years ago, starting out as a sharpener.

Jikko goes by the moto "Think of it as a once-in-a-lifetime encounter and do our best for the other party". In that sentiment is an obsession with quality and effort to make their knives impress, and last. Jikko knives have another level of detail that most knives miss by adding a level of finish and design to the spine and heel that gives them something special.

Specifications

Knife Type: Gyuto
Steel Type: R2/SG2 (Stain resistant steel)
Blade Hardness: HRC 62-63
Blade Type: Double edged blade
Blade Length: 240mm (9.4")
Blade Height: 52.6mm (2.1")
Blade Thickness: 2.8mm (0.11")
Ferrule Material: Water Buffalo Horn
Handle Material: Magnolia
Handle Length: 140mm (5.5")
Weight: 155g (5.5 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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