Kiritsuke

Kiritsuke (chef's knife) with a 21 cm blade. Yoshikane makes its knives in Sanjo, Japan. The knives are characterized by a relatively thick spine and extremely thin, refined edges. They cut exceptionally well, but are also sensitive to rough handling. This knife delivers performance at the highest possible level. Highly recommended!

Core steel: SKD-11 (semi-stainless steel hardened to 63–64 HRC)

Cladding: Stainless steel with a Nashiji finish

Blade height: 50 mm

Weight: 189 grams

Handle: Wenge with a buffalo-horn bolster. Octagonal shape.

Note: SKD is not stainless, although it is highly stain-resistant. However, the cladding around the core steel is made of stainless steel and will not be significantly affected by moisture or ingredients. Always wipe the edge dry to prevent rust. Because the steel is reactive, it will develop a patina over time.