Toushin
4 products
Toushin（刃心） is Jikko’s sword-inspired sashimi series, forged from Ginsan stainless steel and finished in a jewel-like mirror polish.
Its softly curved, katana-influenced profile glides through fish in a single, fluid pull—precision you can both see and feel.
Steel Guide
Select by sharpness and maintenance:
Toushin Honyaki (Ginsan)
The Toushin Series is made from Ginsan (Silver-3) stainless steel, offering excellent rust resistance and easy maintenance. It comes in two types: Ginsan Honyaki, forged from a single piece of steel, and Ginsan Awase (laminated).
Toushin Ginsan Mono (Stainless)
Honyaki knives are extremely sharp, hard, and rare—crafted by only a few skilled artisans in Sakai, Osaka.
Toushin Ginsan San-mai (Stainless Clad)
Ginsan is a premium stainless steel loved for its long-lasting edge and low-maintenance care, making Toushin knives a popular choice for gifts, especially for overseas cooks.
Features
Samurai Curve
A graceful, sword-inspired arc that maintains consistent edge contact and allows smooth, single-stroke pull cuts.
Mirror-Polished Finish
Hand-polished all the way to the spine, creating a jewel-like shine that reflects the chef’s movement and reduces drag through delicate proteins.
Ginsan Stainless
Premium Silver #3 stainless steel that combines rust resistance with a carbon-steel-like bite—ideal for busy professional kitchens seeking lower maintenance.
Sakai Handcraft
From edge setting to the final polish, each knife is finished by master artisans in Sakai for an effortless, razor-ready glide straight out of the box.
Honyaki Option (Rare)
Ginsan Honyaki delivers a seamless, gem-like mirror finish and a lively, resilient feel—an exceptionally rare, collector-grade specification.
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