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8 Inch Croco Pattern Damascus Steel Kiritsuke Kitchen Knife / Chef Knife
$109.00
Out of stock
This beautiful Damascus Steel Kiritsuke is the perfect all rounder for any kitchen. It can be used for meat, fish and vegetables. Blade Material: Made from croco pattern AUS10 Core Damascus Steel....
Out of stock
Description
This beautiful Damascus Steel Kiritsuke is the perfect all rounder for any kitchen. It can be used for meat, fish and vegetables.
Blade Material:
Made from croco pattern AUS10 Core Damascus Steel.
Handle Material:
Made from natural olive wood.
Packaging:
Black gift box.
Origin:
Made in China.
Specifications:
| Thickness | 2.2 mm |
| Blade length | 21 cm |
| Total length | 35 cm |
| Blade Height | 5.2 cm |
| Weight | 268 g |
| Hardness | 60 ±2HRC |
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.
Shipping
This items includes free shipping within Australia.
Shipping to New Zealand is calculated at checkout.
Care 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.
• Store your knife in a dry place.
• 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, any 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.