The Kiritsuke shape combines the best of the chef's knife and yanagiba — ideal for precise slicing of meat, fish, and vegetables. The pointed blade provides full control for finer cuts.
Sanmai VG10 steel: The VG10 steel core ensures a laser-sharp edge and an unparalleled cutting experience.
Hardness of 60±2 HRC: Robust steel that stays sharp significantly longer than regular kitchen knives.
Epoxy-wood handle: The beautiful handle made of high-quality wood is sealed with epoxy, making it hygienic, durable, and incredibly comfortable to hold.
Care: Hand washing is recommended — store in a knife block or on a magnetic strip to preserve the edge for as long as possible.
