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$524.00 $549.45
Sakai Jikko is Kaz's signature knife brand. Established in 1901, Jikko has more than 100 years of technology of Japanese knife making.
Their products are preferred by a number of professional chefs because of its superior sharpness and durability. To date, Jikko has made hundreds of thousands of knives and is widely trusted brand in Japan.
A Sashimi knife is to thinly slice raw seafood and filleted blocks into sashimi and the like. The Sashimi knife will make the last cut before the sashimi reaches the mouth, so if it is possible to use a better grade knife, it will cut beautifully clean edges for even more delicious sashimi.
"Montanren（紋鍛錬）" is referred to the wave-like pattern appearing on the back side of blades. It requires the blacksmith to possess exceptionally high skills of forging and quenching in order to have the waving line between soft steel and hard edge.
"Blue-2 steel (Aogami #2)", the high-end carbon steel, is used for Montanren series. It is prone to rust without regular maintenance but known as top-class sharpness and durability.
Sharpness ★★★★★ (5/5)
Hardness/durability ★★★★★ (5/5)
Edge retention ★★★★★ (5/5)
Ease of sharpening ★★★★☆ (4/5)
Rust resistance ★★★☆☆ (3/5)
Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.3%, adding tungsten 1.5% and Chromium 0.4% to White steel.Rockwell Hardness 61-64 HRC.
Blue Steel （青鋼）is known as the highest sharpness and durability. Above the level of White Steel, Blue Steel contains smallest impurities as well as additional chrome and tungsten which makes the knives strong to wear and tear. With this mixture, Blue Steel is an ideal material for Japanese cutlery products.
The only downside of Blue steel is that it’s not rust resistant as it contains high amount of carbon so that it requires users a good maintenance practice.
| Type of Carbon Steel | HRC reference (the higher, the better in sharpness, edge retention and longer lifetime) | Price reference for general chef's knife 21cm |
| Blue Steel Super | 61-65 | $$$$$ ($800-1500) |
| Blue Steel 1 and 2 | 61-64 | $$$$ ($500-1200) |
| White Steel 1 and 2 | 61-64 | $$$ ($300-800) |
| Standard Japanese SK Steel | 58-60 | $$ ($100-200) |
The cutting quality and its durability changes greatly depending on differences in the steel. The prerequisites of a good kitchen knife are sharpness and that it retains its edge for a long time.
Also, while the professional Japanese chef sharpens it every day, the sharpening time varies depending on the different steel (different series). If you can save 5 minutes a day, in a month (20 days) you can save 100 minutes, or 1,200 minutes a year, which gives you almost a whole extra day.
With a sharp knife, your food will taste more delicious too! Purchase a kitchen knife from a higher-grade series, and it will make a considerable difference to the taste of your cooking and the length of your preparation time.
Buffalo muzzle is used on the top of Handle (the black part). As using, it leaves traces of finger grips that gives it extra comfort. It is all hand made by experienced craftsmen.
Each knife comes with an individual knife box, which is good for a storage when not used and is presentable for gift purposes. Use of knife sheath is recommended only when you take the knife outside.
All the knives are pre-sharpened to the optimal result. They are ready for the first cut!
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For everyday use you can apply step 1 and 2 only. However if you store the knife for a long period including step 3 is recommended.
Having been used for a while, even good knives can get chipped and rusty as seen in the above video, but don't worry!
Most of the minor issues can be fixed by sharpening on a #400-#1000 whetstone. We have tutorial videos for you to learn how to use whetstone. However, it might seem a bit hard work to get it done by yourself.
Kaz's knife is offering "Minor-issue warranty" which covers small chips and rust on the knives you purchased from us. You can always contact us when you feel your knife became dull, chipped, rusty, etc. We fix those minor issues and send the sharpened knife back to you, mostly for free of charge! (depending on how much work is required, also you bear the postage for sending the knife to us)
(*) Please be advised, we do not warrant major issues caused by misuses such as dropped, cutting bones or frozen food, putting too much force into hard materials, etc.
We ship products from Melbourne with Australia Post. Delivery for stocked items takes 1-4 business days depending on your location. Please allow extra 2-3 business days for an international delivery.
Free shipping applies above $250 orders.
Improving the cut quality of the kitchen knife, we can promise that "your cooking will be more delicious", "your cooking time will be reduced", and "cooking will be more fun".
Since quality kitchen knives do not have distortion, sharpening will become easier. Just as important as the cut quality of a kitchen knife is that it is easy to sharpen.
If you use quality kitchen knives, you can extend the intervals between when you need to re-sharpen.
"Good knife will change your life"
The best shortcut to improving your cooking is to change to a good sharp kitchen knife.
If the knife cuts well, the ingredients will taste delicious. And a delicious dish puts a smile on the face of the people who eat it.
We want you to make life itself more fun by changing your kitchen knife. Let us guide you to choose the good knife to change your life.
- 24cm -
Core steel - blue2 (carbon)
Cladding material - soft carbon
Handle - magnolia & buffalo horn (Japanese Wa style)
Blade bevel - single bevel
Weight -140g
Whole length - 38cm
Blade length - 24cm
Blade width - 3.2cm
Spine thickness - 3.2mm
Core blade : Blue-2 Steel (Aogami #2)
Sharpness ★★★★★ (5/5)
Hardness/durability ★★★★★ (5/5)
Edge retention ★★★★★ (5/5)
Ease of sharpening ★★★★☆ (4/5)
Rust resistance ★★★☆☆ (3/5)
Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.3%, adding tungsten 1.5% and Chromium 0.4% to White steel.Rockwell Hardness 61-64 HRC.
Blue Steel （青鋼）is known as the highest sharpness and durability. Above the level of White Steel, Blue Steel contains smallest impurities as well as additional chrome and tungsten which makes the knives strong to wear and tear. With this mixture, Blue Steel is an ideal material for Japanese cutlery products.
The only downside of Blue steel is that it’s not rust resistant as it contains high amount of carbon so that it requires users a good maintenance practice.
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