JIKKO Cutlery | best Japanese kitchen knife brands

JIKKO Mille-feuille Gyuto knife VG-10 Gold Stainless Steel Japanese (Chef) | JIKKO Japanese Kitchen Knife Cutlery

JIKKO Mille-feuille Gyuto knife VG-10 Gold Stainless Steel Japanese (Chef)





Gyoto Bocho:

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", "Chef Knife" "Bannou Bocho" as is used as a replacement for a Mitsutoku Bocho.



This is one of the most popular stainless steel made in Japan.
It is a stainless steel with a high carbon contents that gives VG10 steel great ability to hold an edge.
This material is durable and stain resistant that has great value for the knives.
Style : Gyuto (Chef Knife)
Steel Type : VG-10(Stainless Steel)
Blade : Doble-Edged
Blade Length : 7" (180mm)
8.2" (210mm)
9.4" (240mm)
Handle Material : Mahogany
Bolster Material : Stainless


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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