Kiritsuke Damascus Chef's Knife - Seki - 21 cm Blade

The Kiritsuke Damascus Chef's Knife (切付包丁) from Seki is a versatile and revered knife in Japanese culinary tradition, blending the functionalities of both the Gyuto and Yanagi knives. It features a longer blade than the Gyuto with an angular tip, known as "reverse tanto" or "K-Tip."

Crafted with Precision:

Handcrafted Excellence: The Kiritsuke knife is highly esteemed among chefs for its multi-functional capabilities, often reserved for skilled professionals in prestigious kitchens.

Blade: Designed to elevate your cooking experience, the blade effortlessly slices through vegetables and other ingredients. Meticulously handmade by expert Japanese craftsmen in Seki, Japan, it is forged from high-quality Japanese VG10 stainless steel. VG10 boasts a high carbon content, providing exceptional hardness surpassing typical stainless steels. This steel offers the durability of carbon steel while maintaining the corrosion resistance of stainless steel, striking a perfect balance of robustness, resilience, and razor-sharp edge retention. With a Rockwell hardness of 62, the blade retains its sharpness longer and requires less frequent sharpening. Composed of 46 layers of Damascus steel, renowned for its flexibility, hardness, and distinctive patterns, it ensures precise and effortless food preparation.

Handle: Fashioned from polished ebony wood, the handle is meticulously handcrafted for durability and aesthetics. This wood is exceptionally resistant to water and can endure for generations. The Kiritsuke knife features a double-sided octagonal handle, providing a secure grip suitable for both right- and left-handed users. Beyond its visual appeal, the handle is impeccably balanced and lightweight, facilitating maximum precision and controlled movements during culinary tasks.

Environmentally Conscious: Packaged in eco-friendly materials, the Kiritsuke knife embodies a commitment to sustainability without compromising on quality or performance. It stands as a symbol of craftsmanship and excellence in Japanese culinary culture, enhancing every chef's culinary prowess and creating memorable dining experiences

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