A kiritsuke is essentially a scaled out gyuto with a longer edge, sleeker profile and less curvature to its edge for precision cuts.
The Copper cladding on this Kiritsuke clashes like ocean currents and is one of my favorite steels to work with.
It it a joy to use, not only elegant but a daily driver that replaces any knife. This is not just for looks.
Balanced, light, and rigid that yields incredible precision cuts.
Aided by a technical S grind, this gyuto helps in food release and ease of cutting.
No knife is the same as they are intended to be unique to their
- Steel Type: FireStorm CuShim 80 CRV2 Core, Cryogenically Treated
- Blade Dimensions: 9.25” long x 2.2” wide
- Grind Type: Convex and Compound
- Handle : 3600 year old bog oak, Gemstone, Copper Bolster
High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.