Never Stain
9 products
Never Stain is Jikko’s stainless, SG2-powered series that combines hygiene-focused design with long-lasting sharpness and elegant Damascus detailing.
From blade to handle, its seamless stainless aesthetic and brushed finish bring a clean, elevated look to any kitchen—professional or home.
Steel Guide
Select by sharpness and maintenance:
Never Stain – SG2 Stainless
Never Stain is crafted from SG2, a premium powdered high-speed steel known for its outstanding sharpness and long-lasting edge retention.
Never Stain2 – SG2 Stainless
Because SG2 is made through a special powder metallurgy process, it delivers exceptional cutting performance and maintains its edge even during heavy, daily use—making it a favorite among both home cooks and professional chefs.
All Models: SG2 (Stainless, Powder Steel)
SG2 is also highly resistant to rust, so maintenance is simple and stress-free. Its durability and ease of care make it an excellent choice for busy households and demanding kitchen environments alike.
Features
All-Stainless Construction
A fully stainless, gap-free design that keeps food residue from collecting—making cleaning faster and more hygienic.
SG2 Powder Steel
Engineered through powder metallurgy, SG2 offers scalpel-like sharpness, exceptional edge retention, and reliable rust resistance with minimal upkeep.
Brushed + Damascus Detailing
A sophisticated brushed surface enhanced with subtle Damascus patterns that catch and reflect light with elegance.
Versatile Lineup
A thoughtfully curated range—Petty, Santoku, Gyuto, and Kiritsuke—so you always have the right blade for the job.
Durable Stainless Handle
A robust stainless-steel handle that resists wear, stains, and lingering odors—ideal for maintaining long-term cleanliness in busy kitchens.
Specs & Care
Specs
- Bevel: Single (Right-hand standard) / Left-hand on request
- Profiles: Yanagiba (Sakimaru / Kiritsuke), Kiritsuke Deba
- Steels: Blue #2, White #2, Ginsan, Nihon steel
- Handles: All silver-ring style, varying by steel type
- Origin: Sakai, Japan
Care & Maintenance
- Hand-wash and wipe dry immediately after use
- Sharpen regularly; use a whetstone for best results
- For carbon knives: wipe dry and oil before storage
- Avoid hard materials when using sashimi knives; use a deba knife for bones
Chef/Testimonial
“Sakimaru control with single‑pull finish—Shiko keeps the fish’s luster intact.” — Guest Chef
Shipping to US
ETA, duties/taxes note, tracking info.
Returns & Warranty
Return window, workmanship warranty, contact.
Authenticity
Handcrafted by Jikko artisans in Sakai.
Recently viewed