JIKKO Cutlery | best Japanese kitchen knife brands

JIKKO Chef Ginsan stainless steel Gyuto Japanese knife | JIKKO Japanese Kitchen Knife Cutlery

JIKKO Chef Ginsan stainless steel Gyuto Japanese knife




Chef Bocho(Gyuto)

The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and vegetable. It is also known as a “French Knife E “Chef Knife E“Bannou Bocho Eas is used as a replacement for a Mitsutoku Bocho.



Ginsanko stainless Steel :

This is a high grade stainless steel. The image of most rust resistant knives is that they have a poor edge compare to knives which are susceptible to rust, however, the characteristic of this metal is that is rust resistant and also has a good edge. This is currently the most popular steel type.
Style Chef 
Steel Type Ginsan Steel (Stainless Steel)
Blade Doble-Edged 

Blade Length
and Weight

8.2" (210mm)
9.4" (240mm)
10.6" (270mm)

Handle Material Magnolia Wood
Bolster Material Water Buffalo


Our Service : Free shipping. Free name engraving.



Direction for using knife

Japanese knives has thin and delicate blade. You must care the knife properly.
  • Do not wash in the dishwasher or dish dryer.
  • Please keep the knife dry, wipe the knife after use.
  • Do not leave the knife wet overnight.
  • Do not cut any frozen food, it cause the knife chipped.
  • Use the right type of the knife for each task.
  • Store your knife in a cool and dry place.
  • Improper care cause rusting and chipping.


Liquid error (sections/product-template line 81): Cannot render sections inside sections

Search our store