PRODUCT INFORMATION
In Japan, the kiritsuke is known as the master chefs knife. Use it for all the tasks for which you'd use a chefs knife. It works extremely well with vegetables; julienne, dice, or brunoise with ease. Its also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins with grace and ease. With its straighter edge, its ideal for slicing cuts and push cuts. The Shun Dual Core Kiritsuke was chosen as the 2014 Kitchen Knife of the Year by BLADE MAGAZINE.
A work of culinary art and top performance; includes wooden SAYA (sheath)
71 alternating micro-layers of high-carbon, high-chromium VG10 & VG2 stainless steel extend all the way to the edge to maintain long-lasting high-performance; razor-sharp 16 degrees edge each side
Traditional octagon-shaped handle in ebony-finished Pakkawood provide a comfortable, secure grip; beautiful, durable PakkaWood wont harbor bacteria
Rabbet tang controls weight and enhances maneuverability; this tang type is how samurai swords were commonly constructed
Handcrafted in Japan