We carry on the more than 100-year tradition and technology of Japanese knife making started when Jikko Itaro I, in the spirit of "ichigo ichie" (once-in-a-lifetime encounter), founded a business manufacturing knives as a blacksmith in 1900 (Year 33 of the Meiji Era).
Jikko cherishes the teachings of Sakai's great tea master, Sen no Rikyu. One of those teachings, "ichigo ichie: think of every meeting with someone as a once-in-a-lifetime encounter, and do your utmost for that person", is an important concept for us as craftsmen.
To date, we have made hundreds of thousands of knives, but for each and every knife we encounter, we put our heart and soul into it as a "once in a lifetime encounter". We continue making kitchen knives in the spirit of "ichigo ichie".
A quality of cut that has been pursued for more than a century.
To make delicious dishes requires incredible sharpness! However, this does not mean that all you have to do is cut.
If it was just about cutting, you could grind it sharp and do it easily.
Sharpness is important for a kitchen knife, but it is more important to retain that sharpness. Jikko has been talking with chefs for more than 100 years since its foundation, and has created the "final hatsuke" process that will maintain the current cut quality and durability!
Jikko thinks that the 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.
And that's why we support you with "how to choose a knife" and "our knife recommendation".