At 240 mm, this kiritsuke pairs the long profile of a chef's knife with a k-tip point, the angled-cut tip used for precision cuts and detail work. Its length covers vegetables, meat and fish, with long slicing strokes on the board. The blade is double-bevel (ryoba). The name, which translates as "applied cut", refers to this way of cutting with precision.
The handle is Akaro. Paired with a 240 mm blade, in the middle of the usual kiritsuke range (210 to 270 mm), it equips a knife whose profile leans toward long slicing rather than short-range work. The k-tip point takes over for fine tasks. The kiritsuke is traditionally associated with the head chef in Japanese kitchens, where it serves as the main knife.
The steel is Shirogami #1 (White Steel #1), a non-stainless carbon steel with no chromium or tungsten and 1.25 to 1.35% carbon. It contains only traces of manganese and silicon as additions. It takes a very acute edge and holds it for a long time, but it needs more passes on the stone than Shirogami #2. It is reactive to moisture and acids, and its patina develops quickly.
Care
Wipe the blade immediately after each use, including during prep when it contacts acidic foods. The patina that forms over time is normal. For extended storage, apply a thin film of camellia oil. Never put it in the dishwasher.
