The kiritsuke 210 mm combines the versatility of a chef's knife with the precision of a k-tip point. This format handles vegetables, meat, and fish in a single knife, while the pointed tip enables detail work that a standard gyuto profile does not allow as naturally. The 210 mm length suits medium-sized cutting boards and longer prep surfaces, with a profile that works equally well for push cuts and rocking motion.
The sanmai construction places a SG2 (R2) core with stainless jigane cladding on both sides. The blade body carries a kurouchi (forge skin) finish, matte and dark, overlaid with a tsuchime hammered texture across the flanks. The hammer marks create micro-pockets that reduce food adhesion along the blade during cutting. The contrast between the textured kurouchi surface and the polished bevel is the visual signature of this construction. The handle is wood.
SG2 (R2) is a stainless powder steel produced through powder metallurgy, with approximately 1.45% carbon content and a hardness of 62 to 65 HRC. The fine, uniform distribution of vanadium carbides gives it significantly better edge retention than conventional forged stainless steels in the same class. Sharpening requires more passes on the stone than a standard stainless steel: quality stones are recommended to work the vanadium carbides effectively. In return, the edge holds well between sharpenings, and the steel shows no reactivity to moisture or acidic foods.
Care
Rinse and dry after each use. Do not wash in the dishwasher.
