{"title":"Couteau Kiritsuke Gyuto","description":"\u003ch1 dir=\"ltr\"\u003e\u003cspan\u003eCouteau Kiritsuke Gyuto : Chef Japonais à Pointe K-Tip Double Biseau\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLe couteau kiritsuke gyuto est un couteau de chef japonais qui allie précision et usage quotidien : lame plate, pointe k-tip angulaire et double biseau. C'est le format le plus accessible de l'univers kiritsuke, sans restriction de main dominante. Cette collection réunit six maisons de forge japonaises, en 210 et 240 mm, en boutique à Montréal et livrées partout au Canada.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eNos couteaux kiritsuke gyuto : 210mm \u0026amp; 240mm\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSix marques composent la sélection : Yoshikane SKD, Hatsukokoro Aogami Super, Shiro Kamo, Nigara Hamono, Hado Ginsan et Motokyuuichi Ginsan. Tous sont en double biseau, donc utilisables par les droitiers comme par les gauchers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e210mm : le kiritsuke gyuto tout usage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLe 210 mm est le plus maniable : une cuisine à espace limité, des mains de taille standard, un usage quotidien. Il remplace un gyuto de 210 mm avec la précision de la pointe k-tip en prime. Marques offertes : Hado Ginsan, Motokyuuichi Ginsan, Yoshikane SKD.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e240mm : le kiritsuke gyuto chef expert\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eÀ 240 mm, la lame plate se déploie sur toute sa longueur pour de longues coupes en poussée, sans balancier. Ce format convient aux grandes découpes, au poisson et aux viandes désossées. Marques offertes : Yoshikane SKD, Nigara Hamono, Hado Ginsan, Motokyuuichi Ginsan, Hatsukokoro et Shiro Kamo.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke gyuto vs gyuto classique : lequel vous convient ?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGyuto classique\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eProfil :\u003c\/span\u003e\u003cspan\u003e lame légèrement courbée.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGeste :\u003c\/span\u003e\u003cspan\u003e balancier naturel.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAtout :\u003c\/span\u003e\u003cspan\u003e usage universel.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eConvient à :\u003c\/span\u003e\u003cspan\u003e gestes en balancier.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke gyuto\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eProfil :\u003c\/span\u003e\u003cspan\u003e lame plate, pointe k-tip.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGeste :\u003c\/span\u003e\u003cspan\u003e coupe en poussée et en tirée.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAtout :\u003c\/span\u003e\u003cspan\u003e précision et longueur de tranchant active.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eConvient à :\u003c\/span\u003e\u003cspan\u003e brunoise, poisson en tranches longues, herbes ciselées.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eC’est souvent le deuxième couteau d’un cuisinier avancé qui possède déjà un gyuto et cherche plus de caractère.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eChoisir son acier : SKD, Aogami Super, Ginsan\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSKD (Yoshikane) : semi-inox dur, bon compromis entre tenue du tranchant et résistance à la corrosion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAogami super (Hatsukokoro, Shiro Kamo) : carbone au tranchant très fin, avec séchage après chaque usage.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGinsan (Hado, Motokyuuichi) : inoxydable au comportement proche du carbone.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSG2 et HAP40 (Nigara) : aciers de poudre en finitions martelées, pièces de collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCe que le kiritsuke gyuto excelle à faire\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa lame plate descend à plat sur la planche : julienne et brunoise sortent droites. La pointe k-tip permet un travail précis sur les petites surfaces, comme les herbes ciselées sans écrasement. Pour un sashimi amateur, il produit des tranches plus nettes qu'un gyuto courbe, sans atteindre la pureté d'un yanagiba.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChaque fiche indique la longueur, l'acier, la finition et le manche. Pour comparer deux modèles de même longueur, regardez d'abord l'acier, qui détermine l'entretien, puis le manche, qui change la prise en main. Une visite en boutique à Montréal aide à trancher.\u003c\/span\u003e\u003cb id=\"docs-internal-guid-a8b15bd9-7fff-6d03-61f4-c8bf1f6c618c\"\u003e\u003c\/b\u003e\u003c\/p\u003e","products":[{"product_id":"hitohira-futana-s3-nashiji-kiritsuke-gyuto-210mm-cerisier","title":"Hitohira Futana S3 Nashiji Kiritsuke Gyuto 210mm Cherry","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKiritsuke-Gyuto is a cross between gyuto and traditional kiritsuke. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. The Kiritsuke-Gyuto will act as a chef's knife in your kitchen and can do most of the work. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsan is a steel very similar to Shirogami 2 in its composition. An addition of 14% chromium results in a stainless steel with low impurities. As a result, blades forged from Ginsan have a high hardness and cutting retention capacity that rivals most blades made from traditional high carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work with steel in the traditional way and is pleasant to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNashiji is a Japanese word meaning \"pear skin pattern\". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFutana is the name of a line of Hitohira's house knives. As with all products that carry Hitohira's trademark (ひとひら (一片)), a high standard of quality is assured. Under the name of Futana you will be able to find knives of any profile made of stainless or semi-stainless steel. In addition, you will be able to find these blades with several different types of finishes; nashiji, kurouchi, damascus etc.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487796625582,"sku":"AAA-130N-24-FB210","price":290.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/EE33BC9E-83C7-479A-8A1A-44E9B8E67BFD.jpg?v=1666794107"},{"product_id":"hitohira-togashi-shirogami-2-kurouchi-kiritsuke-gyuto-240mm-tagayasan","title":"Hitohira Togashi Shirogami #2 Kurouchi Kiritsuke Gyuto 240mm Tagayasan","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBorn in 1948, Kenji Togashi began his career in 1966-67 and received numerous awards over the years. In 1990, he received the Dentō-Kugeishi, granted by the Japanese Ministry of Economy and Trade. This award is reserved for Japanese craftsmen who are masters in their field and have accumulated at least 12 years of experience and proven their mastery of their art, both in theory and in practice. In 2007, the city of Sakai\/Osaka awarded him the certification of \"Master of Traditional Craftsmanship\" for his excellent tempering technique and his exceptional mastery of making kitchen knives that honor the ancestral Japanese forging traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eToday, Kenji Togashi makes his knives from start to finish in his workshop in Sakai\/Osaka. He works with his three sons and a few apprentices to bring us top quality blades that meet the standards of the master Togashi himself. When you buy a Togashi blade, you are assured of a level of forging, grinding and finishing quality that rivals the best forging houses in Sakai.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami #2 translates to: Shiro (white) and Gami (Steel) and thus; white steel #2. It is named after the color of the package it was wrapped in at Hitachi Metals. The composition of this steel is very pure and contains almost only iron and carbon (1.05%-1.2%). It is in the hands of very experienced blacksmiths that one realizes the enormous potential of Shirogami #2. The quality of the heat treatment and a lower temperature forging are key elements that can allow Shirogami #2 to compete with and even surpass many modern steels. Try a Shiro #2 blade forged by Tanaka-san, Kisuke Manaka-san or Yoshikane Forge and you will see!\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811567790,"sku":"AAA-025W2K-53-FB240","price":555.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/17F8AAE5-6BE5-43EB-89CF-ECC0DB501348.jpg?v=1666794481"},{"product_id":"hitohira-fj-vg-10-kiritsuke-gyuto-240mm-ho-wa","title":"Hitohira FJ VG-10 Kiritsuke Gyuto 240mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kiritsuke Gyuto is a cross between the traditional kiritsuke and the gyuto. The edge profile, generally straighter, and its cut point are similar to the kiritsuke, while its double bevel is characteristic of the gyuto. The Kiritsuke Gyuto serves as a chef's knife in your kitchen and can handle most tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still used today more than 60 years later. This steel was specifically designed for knife making and is used by several master blacksmiths in Japan. Despite the 15% chromium in the composition, which provides high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% cobalt, which gives the steel higher hardness with a high-temperature quenching treatment.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a hallmark of excellence and you can be assured that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487811633326,"sku":"AAA-350-05-FB240","price":385.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/20147424-B6C4-44BD-BEB2-7890F7E25F9B.jpg?v=1666797482"},{"product_id":"hitohira-fj-vg-10-kiritsuke-gyuto-210mm-ho-wa","title":"Hitohira FJ VG-10 Kiritsuke Gyuto 210mm Ho (Wa)","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kiritsuke Gyuto is a cross between the traditional kiritsuke and the gyuto. The edge profile, generally straighter, and its cut point are similar to the kiritsuke, while its double bevel is characteristic of the gyuto. The Kiritsuke Gyuto serves as a chef's knife in your kitchen and can handle most tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s and is still used today more than 60 years later. This steel was specifically designed for knife making and is used by several master blacksmiths in Japan. Despite the 15% chromium in the composition, which provides high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% cobalt, which gives the steel higher hardness with a high-temperature quenching treatment.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a hallmark of excellence and you can be assured that every knife sold under this name will meet rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":43487812124846,"sku":"AAA-350-05-FB210","price":335.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/products\/619E0747-F4BE-4F3F-B3D1-770C03FE92D4.jpg?v=1666797473"},{"product_id":"hitohira-kh-stainless-kiritsuke-gyuto-210mm-imitation-dacajou","title":"Hitohira KH Stainless Kiritsuke Gyuto 210mm Mahogany Imitation","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Hitohira brand is a guarantee of excellence and assures you that every knife sold under this name meets rigorous quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":46142851711150,"sku":"AAA-305Y-09-FB210","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HitohiraKHStainlessKiritsukeGyuto210mmImitationd_Acajou_1.jpg?v=1737568067"},{"product_id":"hado-shiosai-sg2-kiritsuke-gyuto-210mm","title":"Hado Shiosai SG2 Kiritsuke Gyuto 210mm","description":"This Japanese knife embodies elegance and precision in the kitchen. Its blade, forged from high-grade stainless steel, combines formidable sharpness with remarkable corrosion resistance. The hammered pattern on the surface not only offers a refined aesthetic, but also helps reduce food sticking when cutting. Every detail is designed to provide a smooth feel and optimal control, whether you're finely slicing vegetables or making clean cuts in meat.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe carefully crafted blue stabilized wood handle adds a contemporary and unique touch to the overall design. Its ergonomic shape ensures a comfortable and secure grip, even during prolonged use. The balance between the blade and the handle is perfectly designed, giving the knife a lightness and precision that will appeal to chefs and cooking enthusiasts alike.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis kiritsuke-style gyuto combines the versatility of a chef's knife with an angular tip, ideal for precise cutting. It is a practical, high-performance, and elegant tool, designed to enhance the culinary experience of every user.","brand":"Hado","offers":[{"title":"Default Title","offer_id":46853351112878,"sku":"1000356","price":500.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/ShiosaiK-Gyuto210_1.jpg?v=1756827241"},{"product_id":"hatsukokoro-ryuhyo-sg2-kurozome-damascus-gyuto-kiritsuke-210mm-ebene","title":"Hatsukokoro Ryuhyo SG2 Kurozome Damascus Gyuto Kiritsuke 210mm Ebony","description":"\u003cdiv\u003e\u003cspan\u003eThe \u003cstrong\u003eHatsukokoro Ryuhyo SG2 Kurozome Damascus Gyuto Kiritsuke 210mm\u003c\/strong\u003e is a Japanese knife with a kiritsuke profile, combining the versatility of a gyuto with a precise angular tip. This Ryuhyo series is distinguished by its striking damask pattern, enhanced by a kurozome finish that darkens the surface and accentuates the contrasts in the pattern.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe blade is constructed in sanmai around a core of SG2 (R2) stainless steel, renowned for its fine grain, ability to achieve high hardness, and long-lasting cutting performance. The outer layers of stainless-steel damask create this characteristic visual relief while offering good corrosion resistance. The 210 mm length makes it a versatile size, suitable for both vegetable work and cutting protein.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe octagonal ebony handle provides a slightly rearward balance and a stable grip. Dense and durable, ebony offers a firm and precise feel, suitable for professional or intensive use. The kiritsuke profile allows for clean push and pull cuts, as well as precise tip work for finishing touches.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhen cutting, this Japanese knife stands out for its clean, direct feel. The SG2 offers excellent initial sharpness and retains its edge over time, with precise feedback on the cutting board. The fine geometry promotes penetration into dense foods, but requires careful use: avoid twisting, bones, and hard surfaces. As the steel is stainless, maintenance is simple: wash by hand, dry immediately, and sharpen regularly on stones suitable for powder metallurgical steels.\u003c\/span\u003e\u003c\/div\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":47503916007598,"sku":"SG2RyuhyoKiriKuroEbene210","price":355.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/HatsukokoroRyuhyoSG2KurozomeDamascusGyutoKiritsuke210mmEbene_1.jpg?v=1771012106"},{"product_id":"hitohira-hinode-nashiji-shirogami-2-kiritsuke-gyuto-210mm-tagayasan","title":"Hitohira Hinode Nashiji Shirogami #2 Kiritsuke Gyuto 210mm Tagayasan","description":"\u003cp\u003eThe \u003cstrong\u003ekiritsuke\u003c\/strong\u003e 210 mm combines the versatility of a chef's knife with the precision of a k-tip point. Its long, flat-profiled blade handles vegetables, meat, and fish, while the angled tip allows for detail work that a rounded chef's knife profile does not. At 210 mm, the format stays manageable without sacrificing cutting length. The straight edge geometry naturally orients the technique toward push cuts rather than rocking.\u003c\/p\u003e\n\u003cp\u003eThe sanmai\u0026nbsp;construction pairs a \u003cstrong\u003eShirogami #2\u003c\/strong\u003e (White Steel #2) core with a jigane cladding on both sides. The cladding supports the hard core and creates a softer shoulder behind the edge, stabilizing the geometry through the cut. The nashiji\u0026nbsp;finish gives the jigane a lightly granular texture reminiscent of Asian pear skin, contrasting with the polished edge. The wa handle in tagayasan, a dense hardwood with tight grain, completes the build without shifting the balance toward the handle.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eShirogami #2 (White Steel #2)\u003c\/strong\u003e is a pure carbon steel with no chromium and no significant alloying elements. It responds quickly on a whetstone and reaches a very fine edge in few passes. Hardness sits between 60 and 63 HRC, giving it solid edge retention for a steel of this composition. In return, it is reactive to moisture and acidic foods: a patina develops quickly with use, which is expected and gradually protects the blade. The steel requires immediate drying after contact with wet or acidic ingredients.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWipe the blade dry immediately after use. Do not let food residue dry on the steel. A light coat of camellia oil protects the blade during extended storage. Never put in the dishwasher.\u003c\/p\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":50510645166254,"sku":"AAA-596-65-FB210","price":450.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/hitohira-hinode-shirogami-2-kiritsuke-gyuto-210mm-tagayasan-1_c7ee068b-587b-44e5-98ba-493358c61618.jpg?v=1790105327"}],"url":"https:\/\/staysharpmtl.com\/en\/collections\/couteau-kiritsuke-gyuto.oembed","provider":"Stay Sharp","version":"1.0","type":"link"}