Kiritsuke | Traditional Japanese knife. It can be used to fillet proteins, or to chop and slice vegetables.
Characteristics:
- Blade:Japanese AUS-10 steel core, consolidated with 2 external layers of carbon steel.
- Handle: Natural wood
- Dimensions:
- Knife's edge: 210mm
- Blade width: 48mm
- Blade thickness: 2.4mm
- Includes a personalized leather saya.
Cares
- The outer layers of the blade are made of carbon steel (not stainless steel), it is recommended to cover the blade with a thin layer of vegetable oil after use and store it in a moisture-free place.
- Do not expose the edge of the knife to direct fire, this can change the properties of the metal.
- Don’t use this knife to cut bones or frozen foods.
- To maintain the quality of the edge, it is very important to sharpen constantly using quality honing steels and whetstones.
- Don’t wash in the dishwasher.
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