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JIKK-KIRI-0950

Jikko Blue #2 Carbon Steel Kiritsuke Knife, 9.5"

An alternative to the traditional chef knife, the Jikko Blue #2 Carbon Steel Kiritsuke is a much a work of art as it is a culinary masterpiece. Featuring a triangular tip (or K-tip) to deliver additional cutting power through the entire length of the blade, the finest Hitachi Blue #2 steel is then finished using the Hatsuke method to create an edge that is as durable as it is unbelievably sharp. Considered a master chef's knife by some, the Jikko Kiritsuke makes quick work of all food prep tasks from vegetables and starchy potatoes to meats and fish alike. As with all carbon steel knives, extra care must be taken to maintain its beauty. Hand wash and dry immediately after use and wipe clean when set aside. A lovely patina unique to each blade will develop to protect the metal, and the edge can be sharpened, polished and stropped to restore original factory sharpness for many lifetimes of use.

  • Japanese gyuto kiritsuke knife design for total kitchen prep usage
  • Cutting edge made from Hitachi Blue #2 Aogami (or Aoko) carbon steel
  • San Mai construction with carbon steel cladding sand blasted to a fine satin finish
  • Edge finished using Hatsuke method to deliver a laser sharp double bevel edge
  • Full-tang with Wa (octagonal-shaped) ebony handle and water buffalo horn bolster
  • Handwash and dry immediately after use. Wipe clean between uses
  • Sharpen at home using Japanese water stones (whetstones)
  • 9.5 Inch (240 mm) cutting edge
  • Handmade in Sakai, Japan with a limited lifetime warranty

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