At 270 mm, this double-bevel kiritsuke gives a long cutting edge for slicing a piece of meat, a fish fillet or a large vegetable in a single drawing stroke. The k-tip point, cut at an angle, is used for precise cuts and detail work. The long profile covers vegetables, meat and fish on the same board.
At 270 mm, the kiritsuke is suited to long, continuous cuts, such as slicing a fillet or breaking down a large piece, rather than work on small items, where the length needs more room. The k-tip point remains the tool for detail: starting a cut into a piece, trimming with precision. The handle is Akaro. This length calls for a clear work surface and a sufficiently wide board.
Shirogami #1 (White Steel #1) is a non-stainless carbon steel with no chromium or tungsten, graded at 1.25 to 1.35% carbon and a hardness of 63 to 65 HRC. It takes a very acute edge and holds it. On a whetstone, it takes more passes than Shirogami #2, and it is more brittle than the latter, so bones and hard surfaces are best avoided. Reactive to moisture and acids, it develops a patina quickly.
Care
Wipe the blade during and after every use. The patina that forms is normal. Apply a thin film of camellia oil for extended storage and never wash in the dishwasher.
