Kiritsuke knives are a hybrid design combining features of the usuba and yanagiba, and this 240mm version is a generously sized example of the format with serious reach for both vegetable and protein work. The shape and size give the kiritsuke a dual personality - used like a usuba for cutting vegetables or like a yanagiba to slice raw fish - though real skill is required to use one effectively, which is why these knives are usually reserved for executive chefs in Japanese kitchens. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, made by a small, highly specialized Sakai blacksmith shop and finished by an expert sharpener, handle maker, and engraver to our exact specifications. The finely engraved kanji script and traditional ho wood handle with buffalo horn ferrule complete this great-looking knife, which comes with a matching saya.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
- Brand: Sakai
- Construction: Hammer Forged, Single-Edged Traditional Grind (Right)
- Edge Steel: White #2
- Edge Grind: Right-Handed Single Bevel
- Handle: Ho Wood D, Right
- Ferrule: Buffalo Horn
- Saya: Included
- Weight: 8.2 oz (233 g)
- Blade Length: 228 mm
- Total Length: 385 mm
- Spine Thickness at Heel: 4.8 mm
- Blade Height at Heel: 42.8 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
