Jikko White Steel No.2 Sakimaru Yanagiba 270mm Shitan Handle - Seisuke Knife
Jikko White Steel No.2 Sakimaru Yanagiba 270mm Shitan Handle - Seisuke Knife
Jikko White Steel No.2 Sakimaru Yanagiba 270mm Shitan Handle - Seisuke Knife
Jikko White Steel No.2 Sakimaru Yanagiba 270mm Shitan Handle - Seisuke Knife
Jikko White Steel No.2 Sakimaru Yanagiba 270mm Shitan Handle - Seisuke Knife

Jikko

Jikko White Steel No.2 Sakimaru Yanagiba 270mm Shitan Handle

$494.00
SKU: JI-10528S
Only 1 unit left
Option

Engraving

Personalize your knife with a custom engraving! All engravings are done by hand; placement and style to be determined by engraver unless otherwise specified in notes. If additional clarification is needed, engraver will reach out to you directly.

For more information, please visit the Name Engraving page

Max 20 characters, ensuring capitalization, spacing and punctuation are exact and correct.
Subtotal$494.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Jikko White Steel No.2 Sakimaru Yanagiba 270mm Shitan Handle

1532 NE Alberta st.

Pickup available, usually ready in 24 hours

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138

Jikko

Jikko's founder, Itaro Jikko started manufacturing cutlery more than 100 years ago as a sharpener. Once-in-a-lifetime encounter: "Think of it as a once-in-a-lifetime encounter and do our best for the other party" is their motto They value the teachings of the great Sakai man, Sen no Rikyu, and continue to make knives with a once-in-a-lifetime spirit. They are particular about finishing details such as the back and chin of the knife.



Specifications:
Knife Type: Sakimaru Yanagiba
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Single edged blade
Blade Length: 270mm (10.6")
Blade Height: 31.4mm (1.2")
Blade Thickness: 3.5mm (0.138")
Ferrule Material: Pakka wood
Handle Material: Shitan
Handle Length: 139mm (5.5")
Weight: 184g (6.5 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.