At 270 mm, the kiritsuke covers a wide range of uses: vegetables, meats, and fish, with a K-tip that allows for detailed work not possible with the profile of a standard chef’s knife. At this size, the flat spine facilitates push cuts along the entire length of the blade, while the tip remains available for precise incisions. This knife requires skill, particularly when using the K-tip for fine cuts.
The ebony handle offers a noticeable density and a very fine grain, characteristics unique to this wood. Its dark, uniform color contrasts with the blade, which is free of superfluous ornamentation. Ebony is one of the most stable woods for heavy-duty use: it absorbs little moisture and withstands the varying conditions found in the kitchen well.
Shirogami #1 (White Steel #1) is one of the purest carbon steels in the Hitachi lineup: it contains no significant alloying elements, has a carbon content between 1.25 and 1.35 percent, and achieves a hardness of 63 to 65 HRC. This purity allows it to be sharpened to a very fine edge on a water stone, achieving a sharpness that few steels can match at this level of hardness. On the other hand, sharpening requires more passes on the stone than Shirogami #2: the steel is less forgiving on the stone, and the progression of grit sizes must be carefully managed. Reactive to moisture and acids, it develops a patina quickly. Wiping the blade dry after each use is essential with this steel.
Care
Wipe dry immediately after use. Never leave the blade in contact with moisture or acids. Apply a thin layer of camellia oil before storing. Never wash in the dishwasher.
