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Sakai Jikko Boing Knife (Honesuki)-Standard Japanese Carbon Steel (15cm)

This product is available.

 

 

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.  

 

 

  

About Boning (Honesuki) knife

Boning knife (Honesuki) is to remove the bones of poultry and meat. This Japanese Honesuki is very similar to western boning knife but the Honesuki blade has a unique feature that softly bends. 

 

What is a "Jikko Standard Japanese Steel" Knife?

The Jikko Knife "Standard Series" uses Japanese steel that has long been used for Japanese kitchen knives. The series is the most standard class among our authentic Japanese knives.

Although it is a standard class, the honbazuke (grinding the real edge) is hand ground by a professional craftsman, giving it outstanding sharpness. It is recommended not only for skilled chefs but also for anyone buying a Japanese kitchen knife for the first time.

 

 

What is Japanese Carbon Steel?

・Japanese Steel

Sharpness ★★★☆ (3/5)

Hardness/durability ★★☆ (2/5)

Edge retention  ★★☆☆☆ (2/5)

Ease of sharpening ★★★☆☆ (3/5)

Rust resistance ★★☆☆☆ (2/5)

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)

  

Made of iron sand using Japan's ancient manufacturing method, it is a material that has been used for Japanese chef knives since ancient times. These days it is also commonly used in homes. Because our Japanese carbon steel is honbazuke honed, the blade is very sharp. It is an excellent item with which to enjoy the same sharpness as a professional.

The difference in price is in the different steel!

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.



Blade: Japanese steel (single edged)

This is a material that has been used since long ago. It does corrode unless well maintained but it is a sharp material.

Handle: Rasin

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.

  1. Always wash the knife after use. Use cleanser if you have one.

  2. Pour boiling water onto the knife, then dry with wiping cloth.

  3. 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.

  

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.

 

Core blade : Japanese Steel

Sharpness ★★★☆☆ (3/5)

Hardness/durability ★★☆☆☆ (2/5)

Edge retention ★★☆☆☆ (2/5)

Ease of sharpening ★★★☆☆ (3/5)

Rust resistance ★★☆☆☆ (2/5)

Made of iron sand using Japan's ancient manufacturing method, it is a material that has been used for Japanese chef knives since ancient times. These days it is also commonly used in homes. Because our Japanese carbon steel is honbazuke honed, the blade is very sharp. It is an excellent item with which to enjoy the same sharpness as a professional.




Kaz's Knife and Kitchenware