At 240 mm, this kiritsuke has a long profile ending in a k-tip point, the angled-cut tip typical of this knife type, whose name means "precise cut". The blade length slices vegetables, meat and fish in long strokes, while the tip handles detail work close to the board. The double bevel gives a symmetrical edge. The format needs some working space, but lets you move from one ingredient to the next without changing knives.
The sanmai construction uses a hagane core with jigane cladding on each face. The harder core forms the cutting edge, while the softer cladding supports the blade behind the edge and covers the core along the flanks. On a 240 mm blade, this structure puts the hardness where it matters, at the edge, and leaves the rest of the blade more tolerant of cutting stress. The handle is made of olive wood.
SG2 (R2), a stainless powder steel, is produced by powder metallurgy. Its fine, evenly distributed carbides give a homogeneous grain and very good edge retention. These vanadium-rich carbides also mean the steel sharpens more slowly: plan for more passes on the stone and use quality stones. Once the edge is set, it holds for a long time between sharpenings. The high chromium content makes the steel stainless, with no patina to manage.
Care
Rinse and dry the blade after use. Never wash in the dishwasher. Regular edge maintenance keeps the edge in shape between whetstone sharpenings.
