Kiritsuke knife, Shirogami 2 carbon steel, traditional kasumi finish - Kagekiyo
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A 240mm kiritsuke knife with Japanese lacquer handle.
SHAPE: Kiritsuke. Traditionally this is what the executive chefs used in kitchens as it has a pretty flat profile, allowing for it to be used for slicing, in place of a yanagiba, and also general kitchen work.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.
FINISH: Traditional kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.
HANDLE: Octagonal handles with urushi lacquer. Japanese lacquerware, referred to as urushi, is created by applying a substance made from the sap of the urushi tree. It provides an attractive finish but is also durable and water resistant and seals and protects the handles. The handle narrows slightly towards the blade to improve grip.
LENGTH: 240mm in length.
MAKER: Baba Hamono - Sakai City, Japan
BEST FOR: The executive chefs out there, or anyone who covets an incredible looking knife.
SAUNDERS SAYS: "The one that got away. I had hoped to keep one of these for myself but it flew off the shelves before we even had time to measure it. Next order, one of these will be mine!"
BLADE LENGTH: 231mm
OVERALL LENGTH: 382mm
BLADE HEIGHT: 46mm
THICKNESS AT HEEL: 3.6mm
These knives are hand-forged so there may be slight variations in measurements and finishes.