Kiritsuke - Soraya II
Kiritsukes have a long slice and edge that has a semi rock. intended for precision cutting. This blade has a superior advantage to food release due to compound grind parallel to the edge.
I left the traditional Japanese Kuroichi finish of
contrasting black and steel, for an authentic ancient but modern look.
No knife is the same as they are intended to be unique to their
- Steel Type: Cumai Double Dammy 52100 High Carbon Core, triple tempered
- Blade Dimensions: 9” long x 2” wide
- Grind Type: Convex and Compound
- Handle : Purple Burl and Copper
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.