Shape | Kiritsuke |
---|---|
Blade Length | 180 mm |
Steel Type | Shirogami #2 (White Carbon Steel)
With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 62–63 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Magnolia Water Buffalo Horn Collar |
Blacksmith/Maker | Yoshikazu Tanaka |
Knife Line | Sakai Kikumori Kikuzuki Ri |
Made in | Sakai, Osaka, Japan |
Brand | Sakai Kikumori |
A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.
About the Shape -Much like a Bunka, the Kiritsuke is a more bad-ass chef's knife of sorts. They combine the flat, sliding edge of a Nakiri perfectly with the length and slight curvature of a traditional chef's knife. The added steel at the tip allows them to cut more effectively, with less effort on your part.
About Sakai Kikumori - Sakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.
The Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.