1. Supreme Heritage, Born of a Name
The word “Shikō” blends shikō (“supreme”) with the family name Jikko, signalling a quest for peerless quality from a house founded in 1891 in Japan’s “City of Knives,” Sakai Now led by fourth-generation president Toshiyuki Jikko, the firm still follows the multi-specialist craft divisions that have defined Sakai cutlery for six centuries.Because these distinctive SHIKO shapes became the blueprint for later Ginza and Gion collections, owning one is owning the source code of the brand’s design language.
2. Signature Profiles for Precision & Power
Sakimaru / K-Tip Yanagiba – Its long, sweeping curve lets chefs finish sashimi in a single pull cut, preserving the fish’s luster and texture
Kiritsuke Deba – A thick deba spine fused with a dagger-like point tackles filleting, portioning and light bone work without sacrificing finesse
These shapes are exclusive to SHIKO and instantly signal Japanese craft on an international pass. They turn knife work into theatre while shaving seconds off prep time.
3. Tailored Steels & Bespoke Finishes
Every SHIKO can be ordered in a steel-to-task match:
◾️Blue #2 (Aogami) – ultra-hard for marathon edge life
◾️White #2 (Shirogami) – ultra-pure for scalpel-sharp edges that resharpen fast
◾️Ginsan (Silver 3) – stainless clarity with carbon-like bite for busy pro kitchens
Each blade is crowned with silver-ring handles ranging from ivory-tone horn to turquoise-inlaid ebony, giving chefs a tactile signature as individual as their plating style
