Complete Fishing Set: Jikko Sashimi (24cm) & Deba (15cm) Knife, Fish Scaler, Bone Tweezer
$668.00
This product is available.
Josaku White-2 steel: In stock
Ginsan Silver-3 steel:
In stock
Montanren Blue-2 steel: In stock
Complete Fishing Set: Jikko Sashimi (24cm) & Deba (15cm) Knife, Fish Scaler, Bone Tweezer (including Kiri wood case)
If you often go fishing and think about serving it on the table, this is the perfect set! It covers scaling, filleting, deboning, then slicing into blocks and pieces.
Not only knives, the scaler and tweezer are made in Japan. Higher quality tools will do your job easier. Recommended for both professional chefs and home cook enthusiasts.
In terms of presentation, it comes with the Japanese Kiri (Paulownia) wood case, which gives it a luxury impression. Great idea for a gift!
About Sakai Jikko
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.
Where is Sakai Jikko?
Jikko is located in City of Sakai, Osaka where most high quality Japanese cutlery originated and its production is a major industry of the city. There are other famous regions in Japan such as Tsubame, Echizen, Seki, Tosa, etc.
Among these regions, Sakai brand is renowned for 600 years of bladesmith tradition as well as a number of master artisans who have developed the method of production that made the Sakai brand world-leading knife maker.
Choice of 3 types of steel of knives (Josaku White-2, Ginsan Silver-3 or Montanren Blue-2 steel)
White steel (also known as “Shirogami”) is used for cutlery products that can be sharpened to an excellent edge with good quality natural stones. It is a carbon steel with only very small amounts of the impurities.
It has a very narrow range of temperatures for hardening (Yakiire and quenching), and thus requires the blacksmith to be very skilled.
High grade material ”Ginsan” is originated from Yasuki Hagane commercialised by Hitachi Metals,Ltd. This over 1000 year-traditional ironmaking method is called Tatara, which refines iron sand into Tamahagane (mostly used in sword blades).
These days, “Ginsan” is commonly used in high grade cutlery products and preferred by a number of professional chefs. It contains more than 12% of Chromium that makes superb sharpness and durability. It is comparable to some high grade carbon steels such as Blue steel and white steel but far more rust resistant.
"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)
Handle - Octagon Magnolia and buffalo horn grip
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)
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!
3 Simple Steps to keep your carbon steel knives away from rust and in a good condition.
Always wash the knife after use. Use cleanser if you have one.
Pour boiling water onto the knife, then dry with wiping cloth.
Rub with vegetable oil and wipe it with tissue paper, this is to prevent the knife having direct contact to the air.
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.
Kaz's Knife "No worries, Minor-Issue Warranty"
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.
About delivery
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.
Return policy
Our policy lasts 7 days. If 7 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.
To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.
Three merits to have good, quality kitchen knives
1. Better sharpness
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".
2. It is easy to re-sharpen
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.
3. It retains its sharpness for longer
If you use quality kitchen knives, you can extend the intervals between when you need to re-sharpen.
Message from Kaz and Harry
"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.
