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Key features:
The Kiritsuke knife is one of the few multi-purpose (general use) knives in Japan. It is primarily designed for slicing fish and vegetables, but its shape makes it suitable for many different uses as well.
The blade is made of Damascus steel, which began to be used during the Middle Ages in Japan and has remained legendary for its very durable and sharp blades.
It consists of a central core of hard VG10 carbon steel alloy on which steel sheets are folded, creating a blade that is hard, extremely sharp up to 15°, and very resistant to oxidation and wear.
The blade hardness rating is 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
The handle is made from a mixture of materials, which consists of resin and natural fibers, which is very durable and odorless.
The end of the handle is made of stainless steel to provide more stability.
Two stainless steel rivets hold the handle tightly.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
