At 270 mm, this kiritsuke sits at the upper end of the usual length range for the type. Its k-tip point, with an angled bevel, suits precision cuts and detail work, while the long profile and double bevel (ryoba) cover vegetables, meat and fish. That length allows large pieces to be sliced in a single pass. The tip calls for skill on fine cuts.
The handle is finished in urushi, the traditional Japanese lacquer made from the sap of the urushi tree. It is applied in thin layers, each left to cure before the next, and forms a protective surface. On a 270 mm kiritsuke with a reactive carbon steel blade, both the handle and the edge benefit from being wiped and dried after every use. Water contact should be limited to a quick rinse, with no prolonged soaking.
Shirogami #2 (White Steel #2) is a pure carbon steel, non-stainless, produced by Hitachi (Proterial), with no chromium or tungsten. Its hardness generally falls between 60 and 63 HRC depending on heat treatment. It takes a very acute edge, and the edge responds quickly to a whetstone: sharpening on water stones takes few passes. It is less brittle than Shirogami #1. In exchange, it reacts to moisture and acidic foods, and its patina develops quickly.
Care
Wipe the blade immediately after each use, including during the cutting of acidic foods. A grey patina forms over time and is normal. Apply camellia oil for extended storage and never put the knife in the dishwasher.
