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Home / All / Moritaka Ishime Ko-Kiritsuke 110mm
Moritaka Ishime Ko-Kiritsuke 110mm
Moritaka Ishime Ko-Kiritsuke 110mm
Moritaka Ishime Ko-Kiritsuke 110mm
Moritaka Ishime Ko-Kiritsuke 110mm
Moritaka Ishime Ko-Kiritsuke 110mm
Moritaka Ishime Ko-Kiritsuke 110mm

Moritaka Ishime Ko-Kiritsuke 110mm

Moritaka


$160.00

Ko-Kiritsuke
This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

NEW CHERRY WOOD HANDLES  Due to over-harvesting Rosewood has become an endangered species in the world, so Moritaka now uses sustainable American cherry handles for Ishime line. If you are keen on a Rosewood handle, please make sure to request one in your order notes and we'll let you know if we still have one.
Knife Shape Ko-Kiritsuke
Blade Length 110mm
Steel Type #2 Aogami (Blue carbon) Steel clad in carbon steel
Rockwell Hardness 62:64
Handle Shape Oval Shape
Handle Material Rose wood handle with Pakka wood collar
Knife Line Moritaka Ishime
Blacksmith Moritaka Hamono

Care Instructions

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 whole 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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