This beautiful Kiritsuke 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 VG10 Damascus Steel.
Made from resin and coloured natural wood. As the handle is made from a combination of resin and natural wood, each handle is unique.
Resin Handle Colours Available:
Light blue, dark blue, black, red and white.
Please note that every knife handle is different. Some will have more resin and less natural wood while others will have less resin and more natural wood. If you have a preference of more or less resin in your handle, please include a message with your purchase and we will do our best to find a handle to match your request.
Black gift box with blade guard.
Made in China.
|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 vegetables, but can be used on fish and meats also.
- 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.