The Kiritsuke 切付包丁 (切りつけ) is one of the few multipurpose traditional Japanese blades, and can be used as a yanagi (fish slicer) or an usuba (vegetable knife). Regarded as a symbol of status, expertise and seniority.
Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other knives.
Specifications:
Knife Type: Kiritsuke Knife
Steel Type: 67 Layers Damascus Steel, premium Japanese AUS10 stainless steel
Blade Type: Double-edged Blade
Handle Material: Carbon Fiber with Fluorescence in the Front And the End Parts
Length: 197mm
Weight: 210mm / Total Length:360mm / Blade Width:47mm
HRC: 60-62
Use & Care
– Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
– Hand wash with warm water and towel dry. Do not use dishwasher.
– Use a sharpening stone to maintain the sharpness of the blade.
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