Kiritsuke VG10 stainless 213 mm Wa handle
Kiritsuke knife made from VG10 suminagashi stainless steel.
Handle made from stabilised steamed apple and oak
Steel: VG10 suminagashi (33 layers on each side)
Hardness: 61 HRc (with cryogenic treatment)
Blade lenght: 213 mm
Height of the blade: 35 mm
Blade thicknes: 2.3 mm
Handle material: stabilised steamed apple and oak
Every knife is handmade with great care in Slovenia.
The Kiritsuke is best for cutting vegetables and slicing fish, just like the Usuba and the Yanagiba. It can also be used to thinly slice or portion boneless proteins, such as chicken. However, it is not a substitute for a Chef's Knife or the Gyuto, and should not be treated like one.
Kiritsuke knife made from VG10 suminagashi stainless steel.
Handle made from stabilised steamed apple and oak
Steel: VG10 suminagashi (33 layers on each side)
Hardness: 61 HRc (with cryogenic treatment)
Blade lenght: 213 mm
Height of the blade: 35 mm
Blade thicknes: 2.3 mm
Handle material: stabilised steamed apple and oak
Every knife is handmade with great care in Slovenia.
The Kiritsuke is best for cutting vegetables and slicing fish, just like the Usuba and the Yanagiba. It can also be used to thinly slice or portion boneless proteins, such as chicken. However, it is not a substitute for a Chef's Knife or the Gyuto, and should not be treated like one.
Kiritsuke knife made from VG10 suminagashi stainless steel.
Handle made from stabilised steamed apple and oak
Steel: VG10 suminagashi (33 layers on each side)
Hardness: 61 HRc (with cryogenic treatment)
Blade lenght: 213 mm
Height of the blade: 35 mm
Blade thicknes: 2.3 mm
Handle material: stabilised steamed apple and oak
Every knife is handmade with great care in Slovenia.
The Kiritsuke is best for cutting vegetables and slicing fish, just like the Usuba and the Yanagiba. It can also be used to thinly slice or portion boneless proteins, such as chicken. However, it is not a substitute for a Chef's Knife or the Gyuto, and should not be treated like one.
