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"Kiritsuke" style chef's knife, 21 cm blade.
The Kiritsuke is the equivalent of the French chef's knife, capable of cutting everything except bones and frozen foods.
The Kiritsuke is recognizable by its angular and inverted blade profile (inverted Tanto profile); this particular geometry gives it more precision than a classic rounded profile.
Japanese precision, Western robustness.
The best of both worlds.
- Ultra-sharp 440C Japanese steel
- Bamboo saya (sheath) included with each knife
The Kiristuke, a versatile knife, is the preferred model of many Japanese chefs.
As an interesting side note, in most fine restaurants only the head chef is allowed to use it; this is why the Kiritsuke is often considered a symbol of expertise and status.
Beyond the aesthetic appeal, the hammering of the “Tsuchime” (槌目) blade creates small air pockets between the blade and the slices of food.
This ancient Japanese method prevents food from sticking to the blade for a pleasant and quick cutting experience.
The KOTAI Kiritsuke is forged from 440C steel, a superior quality steel that combines high carbon content for edge hardness and longevity with the optimal amount of chromium to prevent oxidation.
The hidden full tang – a single piece of steel running from the tip of the blade to the end of the handle – gives the Kiritsuke ideal balance and exceptional durability.
Composition: 440C steel blade, ebony handle, bamboo box, bamboo saya
Care instructions: Do not use on hard surfaces (metal, ceramic, marble). Use wooden or plastic cutting boards. Do not cut bones or frozen food. Hand wash and dry promptly after each use. Do not clean in the dishwasher or leave in a damp sink.