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Kitaoka Suminagashi Kiritsuke 240mm
The Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.
#2 Shirogami (white carbon) Steel
Rosewood handle with pakka wood collar
Care for fully carbon steel knives
To maintain the edge, we recommend the usage of a
Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase. Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
This knife fully carbon steel, meaning the who blade can
rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
Store knives in a way that the blades will not knock into each other.
Never transport knives unprotected.
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