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Are you looking for a great alternative to the standard petty knife?
The Kiritsuke knife can be used for a variety of purposes, just like a small Gyuto chef knife. Among them, it is often used for chopping vegetables and slicing sashimi. The Kiritsuke knife is the one of the few truly multipurpose traditional Japanese knives and is a wonderful addition to your kitchen.
The shape of the blade is almost the same as that of a Gyuto, but the spine curves up slightly and the tip is cut diagonally from the spine to the tip. By cutting at an angle, the tip is sharper than a regular chef's knife, and can be used for fine work, work, and hollowing out using the cutting edge.
This Kiritsuke knife by Isamitsu is made out of Shirogami #1, high carbon steel, will take your food prep to the next level, slicing through dense items with ease. Not to mention it will make you feel like a samuri when using it!
This blade is made of Shirogami #1 (White Steel #1) with excellent sharpness and durability. White steel has increased carbon content and reduced impurities, making for an incredible blade and increased hardness, similar to ancient katana. With few impurities and the high carbon content, this type of knife can have excellent sharpness and is easy to re-sharpen.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
*Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.
Category: High Carbon, kiritsuke, Kurouchi, New, Shirogami, White Steel No. 1
