This beautiful Kiritsuke Santoku Chef’s knife is perfect for slicing fish, meats and vegetables. It is not recommended for chopping bones or frozen foods.
Made from 67-layer Damascus Steel imported from Japan. VG10 (10cr15CoMov) Steel cutting core; 33-layer of Stainless Steel (SUS430 & SUS431) on each side.
G10 which is durable, non-slip, easy to clean, waterproof, bacteria-resistant composite material.
Black gift box. Includes Blade Edge Guard.
Made in China with imported Japanese steel.
|Blade length||20.5 cm|
|Total length||33 cm|
|Blade Height||4.8 cm|
About Kiritsuke Chef’s Knives
Kiritsuke (切付) literally means “slit open”. This blade shape is an all-rounder in Japanese cuisine and is widely used for the preparation of sashimi and the fine slicing of vegetables.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas and are actually one of the few multipurpose traditional Japanese blades. These sword shaped knives combine the features of the usubas which are dedicated vegetable knives and the yanagibas which are used to slice raw fish for sushi.
Care and Use Instructions
- Suitable for use on fish, meats and vegetables.
- Do not use on frozen foods or bones.
- Only use natural wood or plastic cutting boards. Never use stone, glass or other rigid cutting surfaces.
- Hand wash with warm soapy water, rinse clean and dry after each use.
- Always apply a small amount of oil after each use. We recommend Tsubaki oil (Japanese Camellia Oil) which has been used for centuries by Japanese knife makers to protect all types of steel.
- Avoid prolonged immersion in liquids (water, solvents, etc).
- Do not clean in the dishwasher.
- Sharpen using a whetstone or a quality knife sharpener.
- As this knife is a Japanese style, the blade has been sharpened at a 15 degree angle. This means the edge is sharper and will cut with more precision than a western style 20 degree bevel.
- Store your knife in a dry place (out of the sheath).
- As a minimum, wipe the blade with oil, 3 to 4 times a year to stop rust forming (more often if near water).
- Given the right conditions, even stainless steel can rust. If you are in a humid climate or coastal region it is important to keep your knife’s blade protected with a quality knife oil.