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Description
The Kiritsuke chef knife（切付包丁）is a
hybrid of the Gyuto and Yanagi, two distinct Japanese chef knives. It is longer than the Gyuto, but unlike the Yanagi, it has an angled point also called "reverse Tanto" or "K-tip".
- Handmade
- Razor-sharp Japanese stainless steel
- Rust-resistant
- Hidden full tang
- Perfectly balanced for comfort
- Bamboo "Saya" (鞘) - blade guard included
- Sustainably-grown bamboo
MAINTENANCE
Do not cut on hard surfaces (metal, ceramic, marble) Use a wooden cutting board (NOT Bamboo: This hard material can damage the blades of your knife, especially when it is made up of softer steels. They can even dull the hardest Japanese knives; hence, are not commonly recommended to professionals. Bamboo fibers are also tough on the knife surface, making bamboo boards twice as likely to dull the sharpness of your knife with regular use). Do not cut bones or frozen foods Hand-wash and dry quickly after use Do not wash in dishwasher, do not soak, or leave in a wet sink
