DESCRIPTION
The Kiritsuke chef knife (切付包丁) is a hybrid of the Gyuto and Yanagiba, two distinct Japanese chef knives. It is longer than the Gyuto, but unlike the Yanagiba, it has an angled point also called “reverse Tanto” or “K-tip”.
- Handmade
- Razor-sharp Japanese stainless steel
- Rust-resistant
- Hidden full tang
- Perfectly balanced for comfort
- Bamboo "Saya" (鞘) - blade guard included
- Sustainably-grown bamboo box
SPECIFICATIONS
Blade length / Total length
21 cm (8") / 33 cm (13")
Blade material
AUS-10 high-carbon stainless steel
Blade hardness
HRC 61 +/- 1
Thickness at the spine
1.8 mm
Steel heat treatment
Cryogenic
Blade angle
15˚, 50/50 symmetrical grind
MAINTENANCE
• Do not cut: on hard surfaces (metal, ceramic, marble), bones or frozen foods
• Hand wash (dishwasher not recommended)
• Dry quickly after use
Rediscover Cooking
Rediscover the art of cooking with KOTAI knives. Experience the sharpness and precision of handcrafted blades made from the finest materials. Elevate your culinary creations to new heights with the perfect combination of tradition and modern innovation.
AUS-10 has more than 2x the carbon content than other premium steels. The blade, heat treated to HRC 61 +/-1 hardness, keeps its razor-sharp edge cut after cut.
Ergonomically Engineered
The perfect weight distribution and hand-polished pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.
