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These are the well known typical Japanese knives made in Sakai with a wooden handle. They deal in White steel, Blue steel and other high grade materials to manufacture the blades of these knives. At an addition charge they can arrange to have your name engraved onto the blade of your new knife.
The Deba Bocho was designed for mainly filleting fish. The blade of this knife compared to other knives is thicker and heavier to allow for the knife to cut through the bones of fish. This knife can also be used to cut small chicken bones. The Sashimi Bocho is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length for household usage is 21~27cm and unlike the Deba Bocho the blade of the knife is thin up until the tip of the knife.
Jikko’s craftsmen use only Tagane(chisel) and a hummer to engrave a name on the blade. He does not need to write anything before engraving. To engrave a name takes only about 10 seconds. Engraving name on the blades makes a knife special and only one knife in the world for you. There are two ways to engrave your name : engraved by hand by their craftsmen or by laser engraving.
About Jikko Cutlery
Jikko was established in 1901 in the Japanese city of Sakai located in the Osaka prefecture. Sakai is a well know as city where a number of Japan’s top quality knives are produced. They are one of the few manufacturers in the Sakai region who have such a long history and are considered as one of the top knife manufactures within the Sakai region.
In order for them to continue producing such high quality and well designed knives for the past 100 years, they constantly consult with a wide range of chefs throughout Japan, who provide them with first hand knowledge of what the look for and need in a high quality knife.
One thing that has separated their knives from the rest of the manufactures in the Sakai region and possibly all of Japan is their “Hatsuke” method. “Hatsuke” is a special finishing method used to give the blades an even finer angle, making their knives even sharper and at the same time allowing the blade to remain sharper for longer.
Their “Hatsuke” method was developed after years of research and they believe that they have managed to find the perfect blade angle to give their knives an even balance of sharpness and how long it remains sharp. If it is requested they can make the angle even finer making the knives even sharper, but it will affect how often you will need to sharpen the knife.
