Kaisaki japanese knives JIKKO Betsuuchi 12cm blade in White Steel magnolia handle

Discover the Jikko Betsuuchi series of Japanese knives! It elegantly combines efficiency and design. For the record, Jikko knives are highly regarded in their home country, where restaurant chefs rely on them for their daily work. By equipping yourself with these high-performance knives, you're sure to enjoy your daily cuts, for effortless work!

This Kaisaki Migaki knife is a small, versatile knife. Its size and beveled blade make it ideal for use as a small sashimi knife on small fish. Precision is a must! It can also be used to cut small fruits and vegetables cleanly (like a paring knife). Its size and type of cutting edge are therefore advantages!

It has a 12cm blade with a core of carbon-enriched White Steel, but no tungsten or other additional components. It's strong, holds sharp longer, and can withstand even the toughest sharpening! In fact, thanks to the high carbon content, the blade is stronger than a standard blade and can be shaped more deeply.

The White Steel 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 superimposition of layers is also visible on the back of the blade with the difference in texture). It protects the core and adds a degree of strength.

Its traditional finish highlights the place where the 2 steels meet, with a light polish.

Once the blade is finished, it is then hand-sharpened by a specialized craftsman who dedicates his entire life to the art of sharpening (needless to say, the level of expertise...). The result: you'll have no trouble penetrating the thin or thick flesh of fish or the skin of vegetables.

Sharpening is carried out in stages on stones of different grit. The master knifemaker starts with a thick grit, then moves slowly towards finesse, ending with a 3000 grit. As the process is carried out in stages, the steel is not attacked and the result is impeccable.

You can also see the brand logo inscribed in Japanese on the front of the cutting surface. It is directly engraved by hand by the craftsman. Anchored in the steel, it won't fade with time!

The handle is made of untreated magnolia, a hard, bacteria-resistant wood. It is sanded for a soft, pleasant feel. Finally, the black bolster is made of carved buffalo horn. It provides a perfect link between blade and handle.

Caring for a carbon (non-stainless) knife:wash by hand (no dishwasher!) with mild detergents, and wipe dry immediately after washing to preserve its original appearance for longer. Like all carbon-enriched steels, it does not like to remain in contact with moisture for too long. You can also oil the blade from time to time to protect it.

To renew your equipment completely, discover all the Jikko knife ranges here!