At 210 mm, this kiritsuke sits at the short end of the usual sizes for the type, which run from 210 to 270 mm. Its k-tip point, with an angled bevel, is used for precise cuts and detail work, while the long profile, halfway between a gyuto and a yanagiba, covers vegetables, meat and fish. The blade is double-bevel (ryoba), and the tip calls for care during fine cuts.
The name kiritsuke combines the ideas of cutting (kiri) and applying (tsuke), often rendered as "applied cut" or "precise cut". That precision shows in the k-tip, whose cut-off angle is used for fine incisions and detail. The handle is lacquered with urushi, the traditional Japanese lacquer made from the sap of the urushi tree. This lacquer forms a surface layer on the handle, which should not be left to soak.
Shirogami #2 (White Steel #2) is a non-stainless carbon steel with no chromium or tungsten, at a hardness of 60 to 63 HRC. It is less brittle than Shirogami #1 and responds to the stone in few passes, which allows sharpening to an acute angle on water stones. Combined with the 210 mm length and the kiritsuke profile, that fine edge serves precision cutting. In return, this steel is reactive to moisture and must be dried immediately after use.
Care
Wipe the blade immediately after each use and never wash it in the dishwasher. The patina that develops over time is normal. Apply camellia oil for extended storage and avoid soaking the lacquered handle.
