JIKKO Cutlery | best Japanese kitchen knife brands

JIKKO Usuba Jyousaku White2 carbon steel Vegetable Knife Japanese knife | JIKKO Japanese Kitchen Knife Cutlery

JIKKO Usuba Jyousaku White2 carbon steel Vegetable Knife Japanese knife




Kamausuba Bocho:

Kansai Style Usuba Bocho: If you look at the blade from the side it is virtually rectangular in shape. "Usuba" literally translates into "thin blade" and as per its name this knife has a thin blade making it an ideal knife when pealing and dicing vegetables.

White Steel [Shiroko]:

White Steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko White Steel is our number 1 recommendation to chefs. For those uncertain which steel type is best, we think you should buy white steel as you should not have any problems.
Style : Usuba (Vegetable Knife)
Steel Type : White2 Steel (Carbon steel)
Blade : Single-Edged
Blade Length : 7" (180mm)
7.5" (195mm)
8.25" (210mm)
9.4" (240mm)
Handle Material : Magnolia Wood
Bolster Material : Water Buffalo

Our Service :Free shipping. Free name engraving.

Direction for using knife

Japanese knives has thin and delicate blade. You must care the knife properly.
  • Do not wash in the dishwasher or dish dryer.
  • Please keep the knife dry, wipe the knife after use.
  • Do not leave the knife wet overnight.
  • Do not cut any frozen food, it cause the knife chipped.
  • Use the right type of the knife for each task.
  • Store your knife in a cool and dry place.
  • Improper care cause rusting and chipping.
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