At 240 mm, this kiritsuke in SKD steel pairs the long profile of a versatile chef's knife with a k-tip point, the tip cut at an angled bevel. The blade length handles vegetables, meat and fish in long strokes, while the tip is used for detail work and precise cuts. The name kiritsuke translates as 'applied cut': the geometry is built for slicing with precision.
The nashiji finish, 'pear skin' in Japanese, gives the blade surface a lightly textured, irregular grain. On a 240 mm blade, that texture covers a large area. The length sits at the upper end of the usual range for the type (210 to 270 mm), which gives more reach on the board for larger cuts and calls for a clear work surface in return. The handle is birch.
SKD (tool steel, AISI A2 equivalent) contains about 1% carbon and about 5% chromium. That chromium level is not enough to make it stainless, so it is classed as semi-stainless. It resists corrosion better than pure carbon steel and develops little to no patina. On the stone, it behaves like a carbon steel, taking a fine edge on water stones. Hardened to around 60 HRC, it holds its edge steadily in everyday use.
Care
Rinse and wipe the blade after use, then dry it completely. Never wash it in the dishwasher. Regular sharpening on water stones maintains the edge, and a pass on leather between sharpenings realigns it.
