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There is a fascination with kiritsuke knives that is very understandable. The look is the most obvious attraction. Resembling weapons more than any other kitchen knife shape, kiritsuke knives are quite unusual in many other ways. Just as important as the look is the function they provide from having a slightly flatter profile than a regular gyuto. The fine tip is also great for intricate detail work.
Classic Japanese kiritsukes are single-beveled knives. Using a double bevel enhances durability at the edge and gives an ambidextrous personality to the blade overall. This style of blade is perfect for push and pull cutting, plus the flatter edge makes it a good substitute for a slicer. The knife will be a favorite with cooks who do a lot of protein work and veggie prep, as well as those who like to push rather than rock through large ingredients.
The blade of this kiri is made from Aogami Super, one of the most popular high carbon steel alloys used in the making of Japanese knives. AS possesses very good edge retention and fine edge capabilities. Wear resistance is average, but it is quite easy to sharpen. The core steel on this knife is hardened to about 63 HRC. It is reactive so wiping down and drying should be done after every use. The hagane is clad in the san-mai style, with a softer semi stainless steel. This greatly increases corrosion protection which makes the knife so much easier to maintain. It comes attached to a nice walnut oval handle with a maple ferrule.Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even (See Choil Shot)
HRC: 63
Finish: Hammered/kurouchi
Edge Length: 215mm
Height: 47mm
Spine Thickness: 2.2mm
Weight: 5.7oz / 162g
Handle: Walnut/Maple Oval
Classic Japanese kiritsukes are single-beveled knives. Using a double bevel enhances durability at the edge and gives an ambidextrous personality to the blade overall. This style of blade is perfect for push and pull cutting, plus the flatter edge makes it a good substitute for a slicer. The knife will be a favorite with cooks who do a lot of protein work and veggie prep, as well as those who like to push rather than rock through large ingredients.
The blade of this kiri is made from Aogami Super, one of the most popular high carbon steel alloys used in the making of Japanese knives. AS possesses very good edge retention and fine edge capabilities. Wear resistance is average, but it is quite easy to sharpen. The core steel on this knife is hardened to about 63 HRC. It is reactive so wiping down and drying should be done after every use. The hagane is clad in the san-mai style, with a softer semi stainless steel. This greatly increases corrosion protection which makes the knife so much easier to maintain. It comes attached to a nice walnut oval handle with a maple ferrule.
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