Jikko Knives White #2 Sujihiki 270mm

Performance

Out of the box the edge felt well finished and easily cut through a range of foods and over time retained a good edge. Jikko are well known for their attention to detail when it comes to the performance of their knives and the standard of finish of the cutting edge and blade shape is impressive.

One thing that has separated Jikko from many of the other manufacturers is their “hatsuke” method. “Hatsuke” is a proprietary finishing method used to give the blades a finer angle. Jikko claims that their knives are sharper and at the same time remain sharper for longer.

The “hatsuke” method was developed after years of research and Jikko believes that they have managed to find the perfect blade angle to give their knives an even balance of sharpness and edge retention. We do feel however that this range could get much sharper than it is out of the box.

Beauty

If you're a fan of classic Japanese shape and style but want something that is understated then the White #2 range is absolutely one to consider. The magnolia and buffalo horn handle combined with the plain matt finish of the blade with the traditional kanji characters will appeal to those who value performance with a subtle finish. The fit and finish is superb, the spine is rounded and the handle is well fitted.

Comfort

Light and classic shape with a Japanese wa handle and a slightly taller than standard (but not massively so) blade profile meant the White #2 is easy to use and comfortable across a wide range of tasks. The edges are well rounded for comfort when using a pinch grip.

Durability

The high carbon content of the White #2 steel of the cutting edge should retain an edge for a long time and can be easily kept wickedly sharp with a ceramic honing rod easily with minimal effort. Just keep to our normal care instruction for carbon steel and you should have no problems keeping this knife in top condition for years to come.

Ease of care

This knife is a high carbon steel which means it's reactive and over time it will develop a patina, but it's a perfectly normal property of carbon steel and apart from rinsing your blade and drying after use (and never putting it in a dishwasher) there's not much additional care required beyond the normal instructions.

Value for money

The White #2 range sits somewhere around mid price for many Japanese knife ranges and we think that's still good value for the out of the box sharpness, quality of steel and finish and the experience that goes into making the knives. If you're looking to step up to an understated but very solid performer then we'd be happy to recommend this one.