At 240 mm, this kiritsuke in SG2 combines a long cutting surface with a k-tip point. The name refers to the idea of cutting with precision: the edge travels through vegetables, meat and fish in long strokes, while the tip handles detail work. The profile is double-bevel (ryoba). The k-tip point calls for skill when making precise cuts.
The sanmai construction is built on an SG2 core with jigane cladding on both sides. The hard hagane core forms the cutting edge, while the softer cladding supports the geometry behind the edge. The core keeps its hardness where the cut requires it. The handle is ebony, a dark wood with a tight grain.
SG2 (R2) is a stainless powder steel produced by powder metallurgy. Its fine, evenly distributed carbides give good edge retention, with a typical hardness of 62 to 65 HRC. These abundant vanadium carbides have a trade-off: sharpening on a whetstone takes more passes, and quality stones are recommended. In return, the edge holds for a long time between sharpenings.
Care
Rinse and dry the blade after use. Never wash it in the dishwasher. Regular edge maintenance keeps the blade performing, and a few strokes on a strop realign the edge between whetstone sessions.