Spectre II - Kiritsuke Knife

The Spectre II is the second piece in our Spectre series, a collection of 7 high-end Kiritsuke knives, each variant distinguished by a unique handle. Its two-tone handle, with light stabilised wood on the tang side and white epoxy resin on the pommel side, makes it the brightest and most streamlined version in the series. A crisp visual signature, designed for cooks who want a precision tool without sacrificing elegance on the worktop.

Beneath this aesthetic lie the technical standards of the Prestige collection: 10CR15CoMoV steel, 58–60 HRC hardness, and a 67-layer Damascus blade.

The light wood / white resin contrast

Where the Spectre I plays with vibrant bright red and brown tones, and other variants explore richer palettes, the Spectre II embraces a crisp, light identity. The stabilised wood retains its natural grain on the blade side, while the white epoxy resin extends the handle to the pommel with a sharp, seamless transition. The result: a knife that creates a striking visual contrast with the Damascus blade and catches the light beautifully in open-plan kitchens.

A grip designed for long service shifts

The blend of stabilised wood and epoxy resin is not purely aesthetic. The stabilised wood is deeply treated to resist moisture and temperature variations, while the epoxy resin locks the handle's structure in place. You achieve a stable, lightly textured grip that will not slip even with wet hands, and will not warp over time unlike raw wood handles.

The versatility of a "K-Tip" blade

The key feature of the Kiritsuke lies in its angular, straight point, known as the "K-Tip". This geometry allows for extreme precision work, making it easy to slip under delicate tissue or create decorative garnishes. Unlike a traditional chef knife with a curved profile, the Kiritsuke features a flatter profile that promotes a clean, decisive top-to-bottom cutting action.

Why the Kiritsuke is the ultimate symbol of Chef status

In professional kitchens, wielding a Kiritsuke is often regarded as a privilege earned through experience. Its hybrid profile requires technical skill to make full use of its blade length. Choosing the Spectre II is a statement of precision and a deep understanding of different cutting styles, complemented by the visual distinction of a numbered piece within a 7-part series.

Molecular structure: 58–60 HRC hardness

The core of the Spectre II blade is forged from 10CR15CoMoV steel, a premium alloy enriched with carbon (1.05%) and cobalt. This technical choice ensures a hardness of 58-60 HRC, offering far superior edge retention compared to standard steels. Cobalt enhances wear resistance, allowing you to space out sharpening sessions while maintaining a consistently razor-sharp edge.

67-layer Damascus: a unique pattern on every Spectre II

The 67 layers of steel surrounding the core protect it while lending structural flexibility to the blade. The meticulous folding process ensures that the Damascus ripples form a unique pattern on every single knife, even between different Spectre II pieces. Combined with the light two-tone handle, this Damascus pattern stands out with striking contrast, where other variants in the series visually tone down the blade.

Kiritsuke vs Gyuto vs Santoku: which one to choose?

While the Santoku is the quintessential all-round knife for home cooking, the Spectre II stands apart with its length and tapered tip. Compared to the Gyuto (chef knife), it offers a flatter blade profile, ideal for "push-cutting". It is the tool of choice for those who value slicing precision over the swift motion of a rocking cut.

Balance and symmetrical bevel

We opted for a double-bevel grind (50/50) with a 15° angle per side. This configuration makes the Spectre II easy to use for both right- and left-handed chefs, while retaining exceptional penetration through fibres. With a balanced weight of approximately 175 g, the knife works for you and reduces fatigue during long preparation sessions.

The art of sharpening: maintaining the 15° angle

To maintain the performance of the 10CR15CoMoV steel, use a steel honing rod daily to realign the edge. As soon as edge retention weakens, sharpening on a whetstone (3000/8000 grit) is essential to restore the original 15° angle without altering the blade's geometry.

Care and durability of the two-tone handle

Dishwashers are strictly forbidden: aggressive detergents and heat will irreversibly damage the steel and the handle's white epoxy resin, which could yellow over time. Cleaning with soapy water followed by immediate drying with a soft cloth is essential. This will also preserve the sharp contrast between the wood and resin sections, the signature look of the Spectre II.

The Spectre II is the edition in the Prestige collection that we recommend to chefs seeking a premium Kiritsuke with a clean, luminous aesthetic. The light wood / white resin contrast brings a contemporary elegance that suits sleek professional kitchens as well as open home kitchens where the knife is on display.

What won us over during our tests was the rigidity of the 60 HRC core, providing extremely precise tactile feedback, and the fact that the light handle of the Spectre II beautifully showcases the 67-layer Damascus pattern. Its "K-Tip" point remains a formidable asset for delicate fish gutting or precision julienne cuts.

For chefs drawn to deeper or richer colours, the 6 other variants in the Spectre series provide alternatives, but the Spectre II truly defines the "light" pole of the collection.

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  Model: Spectre II, 2nd edition in the Spectre series (7 variants)

  
  


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  Collection: Prestige

  
  


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  Type: Kiritsuke (K-Tip point)

  
  


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  Steel: 10CR15CoMoV (high-carbon core)

  
  


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  Hardness: 58–60 HRC

  
  


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  Construction: 67-layer Damascus

  
  


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  Sharpening angle: 15° per side

  
  


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  Handle: light stabilised wood and white epoxy resin (signature two-tone)

  
  


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  Weight: ~175 g