The kiritsuke 210 mm combines the versatility of a chef's knife with the precision of a k-tip point. Its long, flat-profiled blade handles vegetables, meat, and fish, while the angled tip allows for detail work that a rounded chef's knife profile does not. At 210 mm, the format stays manageable without sacrificing cutting length. The straight edge geometry naturally orients the technique toward push cuts rather than rocking.
The sanmai construction pairs a Shirogami #2 (White Steel #2) core with a jigane cladding on both sides. The cladding supports the hard core and creates a softer shoulder behind the edge, stabilizing the geometry through the cut. The nashiji finish gives the jigane a lightly granular texture reminiscent of Asian pear skin, contrasting with the polished edge. The wa handle in tagayasan, a dense hardwood with tight grain, completes the build without shifting the balance toward the handle.
The Shirogami #2 (White Steel #2) is a pure carbon steel with no chromium and no significant alloying elements. It responds quickly on a whetstone and reaches a very fine edge in few passes. Hardness sits between 60 and 63 HRC, giving it solid edge retention for a steel of this composition. In return, it is reactive to moisture and acidic foods: a patina develops quickly with use, which is expected and gradually protects the blade. The steel requires immediate drying after contact with wet or acidic ingredients.
Care
Wipe the blade dry immediately after use. Do not let food residue dry on the steel. A light coat of camellia oil protects the blade during extended storage. Never put in the dishwasher.
