Gion
8 products
Gion is Jikko’s white‑themed flagship series of handcrafted Japanese knives.
Created with a Kyoto Gion chef, it blends 120+ years of Sakai craftsmanship with a minimalist all‑white aesthetic for clean, precise cuts.
The Gion Series is Jikko’s all‑white, single‑bevel‑foed lineup born in Sakai in 1900—where 120+ years of craftsmanship meet modern precision.
Both blade and handle are finished in a refined white theme—an iconic look unique to Gion.
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, ideal for those who prefer less frequent sharpening. 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-White Build
A white resin handle and bolster resist moisture, discoloration, and warping, while a sand-blasted blade adds a pale finish—giving the knife a pure, all-white look from handle to edge.
Single-Bevel Control
Traditional single-bevel design; right-hand standard with left-hand versions available on request.
Sakai Tradition
Hand-finished by artisans in Sakai, continuing Jikko’s knife-making heritage since 1901.
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.
Specs & Care
Specs
- Bevel: Single (Right-hand standard) / Left-hand available on request
- Finish: Sand-blasted surface for a soft white appearance
- Core Steel: White #2 / Blue #2 / Ginsan (Silver #3)
- Handle: White resin (octagonal) with wood core
- Origin: Sakai, Japan
Care & Maintenance
- Wipe dry immediately after use (carbon steels are highly reactive)
- Do not cut bones with Yanagiba; use a Deba for fish, but avoid hard bones
- Sharpen only with wet stones. Do not use sharpeners.
- Store in a dry place; apply oil to carbon steel blades to prevent rust
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