There is something about the shape of a kiritsuke that reminds us of a samurai sword. It has a ‘weapon’ look to it. And this knife is certainly a kitchen weapon of the highest order.
Kiritsuke knives are one of the few multipurpose traditional Japanese blades. They can be used as a yanagi for fish slicing, or as an usuba for vegetable cutting. These sword shaped knives feature a straighter edge than a yanagi and a longer blade than an usuba. In Japan the chef must be highly skilled with traditional Japanese knives in order to master this unique design correctly. In fact tradition has it that these knives are used only by the executive chefs as a symbol of status and due to its difficulty in use.
The Kitaoka 180mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right handed users only.
Comes with a simple D-shaped Ho wood handle.
Steel: Blue #2
Handle: Ho Wood D
Ferrule: Black Plastic
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