JIKKO Cutlery | Japanese kitchen knife

JIKKO Chef White 2 carbon steel Gyuto Japanese knife | JIKKO Japanese Kitchen Knife Cutlery

JIKKO Chef White 2 carbon steel Gyuto Japanese knife

$372.00

Title
Quantity

Details

Chef Bocho(Gyuto)

The Guyto is the most common western knife used throughout the world. It can be used to cut meat (boneless), fish (boneless) and vegetable. It is also known as a “French Knife E “Chef Knife E“Bannou Bocho Eas is used as a replacement for a Mitsutoku Bocho.

 

 

White2 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 Chef
Steel Type White2 Steel (Carbon Steel)
Blade Doble-Edged 

Blade Length
and Weight

8.2" (210mm)
9.4" (240mm)
10.6" (270mm)

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.

 

Liquid error (line 81): Cannot render sections inside sections

Search our store