We have been proud to work with our team of top-ranking craftsman from Sakai, Osaka, who produce our Fu-Rin-Ka-Zan series of knives.
Their work is always impressive, with fine attention to details and excellent fit and finish.
This basic and classic Japanese Traditional Style knife is made with a core of the very popular, high purity, Hitachi White No2. Japanese high carbon steel, which is sandwiched between two layers of soft iron. The blade is carefully hand ground to create superb cutting geometry and it is beautifully hand polished. Indeed, the overall fit and finish of the knife is excellent.
This knife has a comfortable octagonal magnolia wood handle, which has a buffalo horn ferrule.
The Kirisuke-Gyuto has a very similar blade profile to the ‘regular’ Gyuto, but it has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting. Apart from this difference, the Kirisuke-Gyuto functions in the same way as the ‘plain' Gyuto knife.
The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri, Gyuto and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto.
Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi White Steel No.2 Kiritsuke
Blade Material: White Steel No.2 Clad
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
Kiritsuke 210mm (8.2")
Kiritsuke 240mm (9.4")
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
The matte-finish looks nice. The blade is a bit thick, so cutting through things might take slightly more effort... - depending on what you are cutting. But in general it takes a good, sharp edge, so cutting is easy. The Knife is well made. Has rounded edges, so its comfortably to hold ... I recommend it.