Blade Length: 240 mm
Steel: Ginsanko
Handle: Yew
Ferrule: Water Buffalo Horn
HRC: 60
Bevel: Right


This high-carbon stainless steel knife holds its edge very well, is easy to sharpen, and performs similar to knives made of shirogami.

The kiritsuke was traditionally only allowed to be used by the head chef. The traditional all-purpose knife, its length allows it to slice through meats and fish in a fluid motion, while still cutting vegetables with ease, almost a cross between an ususba and a yanagiba.

Notes:

• After use, wash with warm water and a non-abrasive cloth or sponge and dish soap. Dry immediately and thoroughly.
• Never put this knife in the dishwasher! The high temperature will ruin the wood handle and may dull the blade!
• Avoid hard ingredients like nuts, bones, and frozen foods. They may chip the edge.
• Remove plastic handle covering before first use.