Ginza
12 products
The Ginza Series features Jikko’s all-black design, uniting a black-oxide blade with an ebony handle for strength, longevity, and a polished luster that deepens over time.
Finished entirely in black, the Ginza line embodies elegance and a refined, commanding presence—made for open kitchens and counters.
The Ginza Series is Jikko’s jet‑black lineup crafted in response to a top Ginza sushi chef—where razor performance meets a sword‑inspired silhouette.
Both blade and handle are finished in deep black: a black‑oxide blade and ebony handle create a cohesive look for open kitchens and counters.
Steel Guide
Select by sharpness and maintenance:
White #2 (Shirogami):
The purest carbon steel, delivering the keenest edge and the easiest sharpening. Highly reactive—wipe dry after use and oil occasionally to prevent rust.
Blue #2 (Aogami):
Holds a sharp edge far longer, with added toughness. Reactive—wipe dry and oil occasionally for extended edge life.
Ginsan (Silver #3, Stainless):
Rust-resistant and low-maintenance, offering a clean cut reminiscent of carbon steel, with excellent sharpness among stainless options.
Features
All-Black Build
BA black-oxide blade paired with an ebony handle and black bolster, creating a unified jet-black aesthetic. Strong and durable, the ebony handle develops a rich luster over time.
Sword-Inspired Form
Available in Kiritsuke and round-tip profiles, with graceful curvature that recalls the lines of a Japanese sword.
Steel Choices
Available in Blue #2, White #2, and Ginsan (Silver #3) steels.
Pro Lineup
Sashimi Knives (Round-tip and Kiritsuke styles), Kiritsuke Deba, Single-bevel Gyuto, Single-bevel Santoku, and Single-bevel Petty.
Care & Maintenance
Maintain with whetstones and proper drying after use. Store in a dry place; apply oil to carbon steel blades to prevent rust.
Note on the Black Finish
The black-oxide layer is a surface treatment and not permanent. Sharpening will reveal the silver steel beneath, and the black tone may gradually fade or develop scratches with use. To preserve the finish, wash gently with a soft sponge—abrasive pads can damage the surface. Acidic foods such as lemon may also accelerate wear of the black coating.
The black-oxide layer is a surface treatment and not permanent. Sharpening will reveal the silver steel beneath, and the black tone may gradually fade or develop scratches with use. To preserve the finish, wash gently with a soft sponge—abrasive pads can damage the surface. Acidic foods such as lemon may also accelerate wear of the black coating.
Specs & Care
Specs
- Bevel: Single (right-hand standard; some models double-bevel)
- Finish: Black-oxide coating
- Core Steel: White #2 / Blue #2 / Ginsan(Silver #3, Stainless)
- Handle: Ebony wood with black bolster
- Origin: Sakai, Japan
Care & Maintenance
- Wipe dry immediately after use
- Sharpen only with wet stones; do not use sharpeners
- Wash gently with a soft sponge; avoid abrasive pads or cleansers
- Apply oil to carbon steel blades to prevent rust
- Do not put knives in a dishwasher
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