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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:
Ships within 48 hours · Estimated delivery Jun 22 - Jun 27
US$40
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