Sakai Jikko was founded by Itaro Jikko over 100 years ago, starting out as a sharpener and moving to produce knives.
Jikko goes by the moto which roughly translates as "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.
VG10 stain-resistant core steel is very popular for it's superior specification, superb sharpness and excellent edge retention.
The Nakiri has a straighter blade perfect for vegetable work with a design to make up and down chopping easier. It's a great knife for tasks such as julienne, brunoise or allumette. Due to its strength and weight it is also an excellent choice for chopping large hard vegetable such as squash or pumpkin.
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: