Kiritsuke Chef's Knife 190 mm - Densho Collection

Kiritsuke chef's knife, 19.5 cm blade. The Kiritsuke (切付包丁) has a slanted tip called a "reverse tanto" or "K-tip" which allows for more precision than a conventional blade shape. Japanese precision, Western robustness. The best of both worlds. Features: * Made in Seki, Japan * Razor-sharp VG-10 Damascus steel * Rust-resistant * Hammered blade * Half tang * Brown pakkawood handle * HRC hardness: 61 +/-1 * Weight: 162g * Perfectly balanced for comfort * Plastic-free gift box * Lifetime warranty Product Description: The Kiritsuke can serve a variety of purposes and is the preferred knife of many Japanese chefs. In fact, in most fine restaurants, only the head chef is allowed to use it. The Kiritsuke is therefore often considered a symbol of know-how and status. The distinctive form of the Kiritsuke is often called Bunka (文化), which means "culture" in Japanese. This name comes from its traditional use in preparing cultural dishes in Japanese homes. Used for similar tasks to more "classic" knives like the Gyuto or Santoku, the Bunka knife is distinguished by its "reverse Tanto" profile, also called a "K" tip, which makes it more precise than a rounded blade. All knives in our Densho collection feature an octagonal pakkawood handle, providing a firm, secure and comfortable grip. Beyond the aesthetic appeal, the hammering of the “Tsuchime” (槌目) blade creates small air pockets between the blade and the slices of food. This ancestral Japanese method prevents food from sticking to the blade for pleasant and quick cutting. The blade is forged with VG-10 steel, a premium Japanese steel that combines high carbon content for hardness and edge longevity with the optimal amount of chromium to prevent oxidation. The 67-layer VG-10 Damascus steel – often considered the gold standard for blade steel – achieves a hardness of 61 HRC thanks to its 1% carbon content. This allows the blade to achieve exceptional sharpness and retain it much longer than ordinary knives. The addition of Chromium, Molybdenum, Vanadium and Cobalt in the alloy makes the blade stainless and easy to use and maintain. Their half-tang – the blade extends halfway down the length of the handle – gives the knives in the Densho collection their lightness and traditional lines. Densho Collection: Made in Seki, the Japanese knife capital renowned for its high-quality blades and 800 years of blacksmithing expertise, each KOTAI Densho knife is a symbol of minimalist culinary craftsmanship, offering a cutting experience that is as refined as it is functional.