{"product_id":"couteau-kiritsuke-spectre-iv","title":"Kiritsuke Knife - Spectre IV","description":"\u003ch2\u003e\u003cspan\u003eJapanese Kiritsuke Knife, Spectre IV\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eThe 4th edition in the Kaitsuko Prestige collection\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Spectre IV is the fourth piece in our Spectre series, a collection of 7 high-end Kiritsuke knives, each distinguished by a unique handle. Its green and beige exotic wood handle, enhanced with epoxy resin, makes it the most organic and artistic edition in the series. A visual signature inspired by natural palettes, designed for cooks who view a knife as a statement piece as much as a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeneath this aesthetic lie the technical standards of the Prestige collection: 10CR15CoMoV steel, 58–60 HRC hardness, and a 67-layer Damascus blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eThe Spectre IV identity: a green and beige exotic wood handle\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan\u003eThe pairing of exotic wood and epoxy resin\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eWhere the Spectre I features vibrant bright red and brown tones, and the Spectre II embraces a bright, clean aesthetic, the Spectre IV explores an earthy, botanical palette. The exotic wood reveals its natural grain in shades of green and beige, while the epoxy resin fills the fibres and sets the pattern. The result: a handle with a semi-artistic character that extends the knife's organic feel right into the cook's hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eA comfortable and balanced grip\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe combination of exotic wood and epoxy resin is not purely aesthetic. The wood is deeply stabilised with resin to resist moisture and temperature fluctuations, while the resin locks the handle structure in place for long-term durability. The result is a comfortable, well-balanced grip that won't slip even with wet hands, ensuring effortless handling through extended prep sessions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eThe balance between Usuba and Yanagiba: what is a Kiritsuke?\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan\u003eThe versatility of a \"K-Tip\" blade\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca href=\"\/en\/collections\/couteaux-kiritsuke\"\u003e\u003cspan\u003eKiritsuke\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e is distinguished by its long blade and straight profile ending in a characteristic \"Reverse Tanto\" tip. This angled tip is not merely aesthetic: it provides superior agility for delicate incisions and intricate tip work, where a classic chef's knife (Gyuto) sometimes lacks finesse.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eA demanding hybrid profile\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Kiritsuke combines the length of the Yanagiba (fish) with the straight profile of the Usuba (vegetables). This hybrid geometry requires a degree of technical skill to fully leverage the blade length of the Spectre IV, particularly when transitioning smoothly from pull-cutting proteins to intricate tip work on vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eBlade anatomy: shared across the Spectre series\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan\u003eMolecular structure: 58–60 HRC hardness\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the Spectre IV blade is forged from 10CR15CoMoV martensitic stainless steel, enriched with cobalt. This premium alloy achieves a hardness of 58–60 HRC and allows for an acute 15° sharpening angle, delivering a razor-sharp edge that lasts significantly longer than standard steel. Unlike the Tanaka Chef range (53–54 HRC), the Spectre IV is positioned firmly in the high-performance tier of our catalogue.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003e67-layer Damascus: a unique pattern on every Spectre IV\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe core is protected by 67 layers of Damascus steel. This \"San Mai\" (sandwich) structure provides structural resilience to the blade while revealing unique rippled patterns, a testament to our manufacturing precision. Paired with the green and beige handle of the Spectre IV, this Damascus pattern creates a striking organic contrast that carries the handle's natural palette seamlessly onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eKitchen performance: a high-performance hybrid\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Spectre IV effortlessly replaces several knives thanks to its unique geometry:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFish preparation\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e its long blade allows you to fillet and slice sashimi in a single, fluid motion without tearing the delicate fibres.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVegetable precision\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e its flat heel provides full contact with the board, ideal for chopping herbs or creating perfect julienne cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSlicing meat\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e its tapered profile glides effortlessly through boneless proteins, ensuring clean, precise cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan\u003eMastery of movement: why choose the Kiritsuke profile?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Kiritsuke is not a knife you adapt to passively; it is an instrument you master. Its hybrid geometry requires specific cutting techniques:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003ePull cutting:\u003c\/span\u003e\u003cspan\u003e thanks to its 10CR15CoMoV core and razor-sharp edge, use the full length of the blade to slice through proteins in a single, smooth pull from heel to tip. This preserves the integrity of delicate fibres, essential for sashimi or roasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTip work (K-Tip):\u003c\/span\u003e\u003cspan\u003e the \"Reverse Tanto\" inverted tip delivers surgical precision for delicate incisions. It is the ideal tool for finely dicing shallots or trimming meats with an agility unmatched by a standard Gyuto.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eTechnical comparison: Kiritsuke vs Santoku vs Gyuto\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e\n\u003ccol\u003e\n\u003ccol\u003e\n\u003ccol\u003e\n\u003ccol\u003e\n\u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eSpectre IV Kiritsuke\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eTanaka Santoku\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eGyuto (chef's knife)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eTip profile\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eK-Tip (Reverse Tanto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eCurved\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eCurve\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eHardness (HRC)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003e58–60 (high performance)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003e53–54 (durability)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003e53-58\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eSkill level\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eIntermediate \/ expert\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eBeginner \/ amateur\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eAll levels\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eIdeal use\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eHybrid precision\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eEveryday cooking\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003e\u003cspan\u003eHigh volume, rocking motion\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch4\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4\u003e\u003cspan\u003eKiritsuke vs Gyuto: a deceptive resemblance\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca href=\"\/en\/collections\/couteaux-de-chef\"\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e is the Japanese equivalent of the Western chef's knife. Although the Kiritsuke shares a similar blade length (often 20 cm), the difference lies in the profile. The Gyuto has a more pronounced curve (the \"belly\"), facilitating a rocking motion. The Spectre IV is straighter: its flat cutting edge promotes full contact with the chopping board, making it more effective for push cuts and vertical chopping, whereas the Gyuto favours the versatility of a rocking motion.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eA hybrid between European and Japanese chef's knives\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Kiritsuke from the Prestige range is what is known as a modern hybrid. It borrows its ergonomic handle (Yo-style) and robust feel from European chef's knives, while preserving its Japanese soul: an acute 15° sharpening angle and a 60 HRC hardness. It is the perfect tool for those seeking the slicing performance of a katana without sacrificing the comfort of a Western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eKiritsuke vs Bunka: a matter of scale\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Kiritsuke is often confused with the Bunka. They share the same \"K-Tip\" (Reverse Tanto) profile. The difference is purely dimensional: the Bunka is shorter (16–18 cm) and taller, ideal for compact prep areas and intensive vegetable prep. The Spectre IV is longer, offering superior slicing capacity for large cuts of meat or fish fillets.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eKiritsuke vs Nakiri: specialist vs all-rounder\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Nakiri is a dedicated vegetable specialist featuring a rectangular blade with no pointed tip. While the Spectre IV offers a similar flat heel for chopping vegetables with identical efficiency, its Tanto tip gives it a decisive edge: the versatility to perform piercing and delicate trimming tasks that a Nakiri simply cannot manage.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eKiritsuke vs Sujihiki: managing blade length\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Sujihiki is a long, very thin slicing knife, designed purely for trimming fat and slicing boneless meats. The Spectre IV can replace a Sujihiki thanks to its thinness, but retains a taller blade, providing greater stability for cutting on a board.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eMajor difference with the Yanagiba\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Yanagiba is a single-bevel knife (sharpened on one side only), traditionally the exclusive tool of sushi masters for sashimi. It requires extensive practice because the blade naturally drifts. The Spectre IV features a double-bevel (symmetrical) edge. It offers the aesthetic and precision tip of the Yanagiba, combined with the ease of use of a classic knife. It puts sushi-master performance within reach of the passionate home cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs the Kiritsuke a good first Japanese knife?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNo, if you are a complete beginner. Yes, if you already have precise cutting technique. For a first purchase, we generally recommend the Tanaka Santoku. Why? Because the Spectre IV is made of a \"hard\" steel (60 HRC). A 15° angle on rigid steel leaves no room for error: a twisting movement or impact with a bone can cause chipping. If you are still hesitating between several blade profiles, our \u003c\/span\u003e\u003ca href=\"\/en\/blogs\/infos\/quel-couteau-pour-quelle-utilisation\"\u003e\u003cspan\u003eguide to choosing the right knife for every use\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e will help you decide. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt makes an excellent second knife: the one you treat yourself to once you have mastered honing rod maintenance on a softer range and want to experience the \"effortless glide\" of Damascus carbon steel. It is your gateway to culinary excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCare guide\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan\u003eThe art of sharpening: maintaining the 15° angle\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe 60 HRC hardness ensures an exceptionally keen cutting edge, but makes the steel more vulnerable to impacts. Unlike the Tanaka Chef range, which can be maintained with a steel honing rod, the Spectre IV requires whetstone maintenance to preserve its 15° angle. We recommend using Japanese water stones exclusively (3000\/8000 grit): the 3000 grit restores the edge's bite, while the 8000 grit polishes it to a \"mirror\" finish for an effortless glide through ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eCare and durability of the exotic wood handle\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eDishwashers are strictly prohibited: harsh detergents and high heat will irreversibly damage the steel and the handle's epoxy resin, which could dull or crack over time. Hand washing with soapy water followed by immediate drying with a soft cloth is essential. This also preserves the depth of the green and beige tones in the exotic wood, the signature visual hallmark of the Spectre IV.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003ePreserving 60 HRC steel: choosing the right surface\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eSteel of such high hardness is, by definition, more brittle and therefore more sensitive to lateral impacts. The cutting surface you use is just as crucial as the knife itself:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eThe end-grain essential:\u003c\/span\u003e\u003cspan\u003e we recommend using an end-grain wooden chopping board. Unlike edge-grain boards or hard plastics, vertical end-grain fibres part slightly upon impact, \"cushioning\" the edge of your Spectre IV without flattening it.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eScientific hygiene:\u003c\/span\u003e\u003cspan\u003e studies (notably from the University of Wisconsin) have shown that wooden surfaces possess superior natural antibacterial properties compared to plastic. By choosing wood, you protect both your cutting edge and your health.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eThe Kaitsuko expert verdict\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Spectre IV is the edition from the Prestige collection that we recommend to cooks seeking a premium Kiritsuke with an organic, artistic visual identity. The combination of green and beige exotic wood with epoxy resin brings a natural character that complements professional kitchens and warm domestic spaces where knives are proudly displayed alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat impressed us during testing was the rigidity of the 60 HRC core, delivering exceptionally precise tactile feedback, and the way the Spectre IV's green and beige handle creates a seamless visual harmony with the 67-layer Damascus pattern. Its \"K-Tip\" remains a formidable asset for intricate fish prep or millimetre-precise julienne cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor cooks drawn to higher-contrast or more saturated palettes, the 6 other variations in the Spectre series provide alternatives, but the Spectre IV truly defines the \"natural and artistic\" pillar of the collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eTechnical warning: the limits of excellence\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eMastery of technique means understanding your tool's limitations. The Spectre IV is an instrument of precision, not brute force. \u003c\/span\u003e\u003cspan\u003eStrict warning:\u003c\/span\u003e\u003cspan\u003e never use this blade on frozen foods, bones, or carcasses. The delicate 15° angle and the rigidity of the 10CR15CoMoV steel are not engineered for these mechanical stresses, which could cause irreversible micro-chipping along the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAccessories and complementary tools: maintaining technical excellence\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4\u003e\u003cspan\u003eThe art of sharpening: Japanese water stones\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDouble-sided whetstone\u003c\/strong\u003e (3000\/8000 grit):\u003c\/span\u003e\u003cspan\u003e the essential companion for the Spectre IV.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eAngle guide:\u003c\/span\u003e\u003cspan\u003e for cooks who have not yet mastered manual sharpening angles, it ensures a consistent 15° angle and protects the geometry of the Damascus blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan\u003eProtection and storage: safeguarding the Tanto tip\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMagnetic wooden knife rack\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e protects the edge and showcases the 67-layer Damascus steel and the green and beige handle of the Spectre IV.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eProtective sheath (Saya):\u003c\/span\u003e\u003cspan\u003e essential when transporting your knife to prevent bending or impact damage to the Tanto tip.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan\u003eCutting surface: preserving the 60 HRC edge\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTeak wood chopping board\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e prevents the cutting edge from blunting against an overly rigid surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eTechnical specifications\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eModel:\u003c\/span\u003e\u003cspan\u003e Spectre IV, 4th edition in the Spectre series (7 variations)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eCollection:\u003c\/span\u003e\u003cspan\u003e Prestige\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003cspan\u003e Kiritsuke (K-Tip \/ Reverse Tanto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eBlade:\u003c\/span\u003e\u003cspan\u003e 10CR15CoMoV steel, 67-layer Damascus\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHardness:\u003c\/span\u003e\u003cspan\u003e 58–60 HRC\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eLength:\u003c\/span\u003e\u003cspan\u003e 21.5 cm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eHandle:\u003c\/span\u003e\u003cspan\u003e green and beige exotic wood, enhanced with epoxy resin (artistic signature)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSharpening angle:\u003c\/span\u003e\u003cspan\u003e 15° per side\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Kaitsuko","offers":[{"title":"One Size","offer_id":56463467479419,"sku":"SW-KNIFE-JDH16","price":159.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0002\/7600\/4882\/files\/Couteau_Kiritsuke_Spectre_IV_collection_Prestige_Kaitsuko.jpg?v=1790003283","url":"https:\/\/thebradery.com\/en\/products\/kiritsuke-knife-spectre-iv","provider":"The Bradery","version":"1.0","type":"link"}