This 210 mm kiritsuke in SG2 (R2) pairs a long, versatile profile with a k-tip point, the angled tip typical of the type. The blade moves from vegetables to meat and fish, and the tip handles detail work. The double bevel and the blade height leave room for the fingers above the board. The name, evoking a precise applied cut, points to this detail-oriented use.
The sanmai construction pairs an SG2 (R2) core with jigane cladding on both sides. The hagane forms the edge, then the softer cladding takes over behind the cutting edge and supports the blade geometry in use. The handle is olive wood. This hard core within a softer cladding allows a thin profile at the edge, gradually reinforced toward the spine.
SG2 (R2) is a stainless powder steel made by powder metallurgy, with fine, evenly distributed carbides. Its hardness is 62 to 65 HRC, and its edge retention is higher than that of conventional forged steels. In return, it sharpens more slowly and takes more passes on the stone. Quality stones are recommended to set the edge. Once formed, the edge holds for a long time with regular use.
Care
Rinse and dry the blade after use. Never wash in the dishwasher. Regular edge upkeep maintains the edge, with stone sharpening when the edge calls for it.