This 210 mm kiritsuke from Hatsukokoro pairs an SG2 powder steel core with a Damascus finish across the full body of the blade. The k-tip point, defining feature of the kiritsuke, enables precise detail work beyond the reach of a standard chef's profile. At 210 mm, the knife handles vegetables, meat, and fish with a versatile geometry while retaining the angular tip that sets the kiritsuke apart. Kanji are engraved on the blade.
The SG2 (R2) is a stainless powder steel produced by Takefu Special Steel, compositionally identical to Kobelco's R2. Its high carbon content (approximately 1.45%) and finely distributed vanadium carbides, achieved through the powder metallurgy process, deliver edge retention well above that of conventionally forged steels in the same class. The trade-off is sharpening: the abundant vanadium carbides resist abrasion, so more passes on quality stones are required to restore the edge. Despite a high chromium content (approximately 14.5%), the elevated carbon level makes it slightly more prone to rust than VG10, making rinsing and drying after each use a practical necessity.
The wa handle is octagonal, crafted from figured birch with a light-colored collar separating the wood from the blade heel. The octagonal section provides a firm, controlled grip through extended use.
Care
Rinse and dry after each use. Never put in the dishwasher. Sharpening on water stones is recommended to maintain the edge.
