JIKKO Betsuuchi Japanese handmade Sashimi knife 24cm blade in White Steel magnolia handle

Discover the Jikko Betsuuchi knife range, which elegantly combines performance and design. For the record, Jikko knives are highly regarded in their country of origin, and are chosen by restaurant chefs for their daily work. By equipping yourself with these highly efficient knives, you're sure to enjoy your daily cuts!

This sashimi knife features a 24cm blade with a one-sided cutting edge (right-handed). Its core is made of White Steel, a carbon-enriched steel with no tungsten or other additional components. It is not only hard and long-lasting, but also capable of withstanding more advanced sharpening! In fact, thanks to the high carbon content, the blade is more robust and can be "cut" more deeply.

This blade core is then surrounded by a layer of soft iron, which is visible on the cutting surface (you can see the color difference between the steels). This layer protects the core, while ensuring even greater strength for the blade as a whole. This superimposition of layers is also visible on the back of the blade, with the difference in texture.

Betsuuchi knives have a traditional finish, i.e. where the 2 steels meet is magnified by a little polishing. So you can fully appreciate the wave effect that runs along the cutting surface!

Once the blade is finished, it is then hand-sharpened with particular care by a craftsman who dedicates his entire life to the art of sharpening (needless to say, the level of expertise). The result: you'll make no effort to penetrate the thick or thin flesh of your fish.

Sharpening is done progressively on stones of different grit. The master knifemaker starts with a strong grit, then moves slowly towards finesse, ending with a 3000 grit.

You can also see the brand logo inscribed in Japanese on the cutting surface (front and back of the blade). It is directly hand-engraved by the craftsman. Anchored in the steel, it will not fade over time and is unique to each knife.

The handle is made of untreated magnolia, naturally hard and more resistant to bacteria. It is sanded for a soft, pleasant feel with every use. Its traditional "D" shape perfectly matches the shape of your palm.

Finally, the black bolster is made of carved buffalo horn. It provides the perfect link between blade and handle.

To care for your carbon (not stainless) knife, wash it by hand (no dishwasher!) with mild detergents, and wipe it dry immediately after washing to preserve its original appearance for longer. Like all steels (and even stainless steels), none likes to be in contact with moisture for too long. To keep it looking its best, oil it from time to time.

Find the full range of Betsuuchi knives on KnifeLeader!