Chef's knife Kiritsuke - 210 mm blade

The Kiritsuke is the equivalent of the French chef's knife, being able to cut everything except bones and frozen foods. Japanese precision, western robustness. The best of both worlds. * 100% handmade * Ultra-sharp 440C Japanese steel * Full tang * Ebony fretboard * Perfectly balanced * Stainless * Saya (scabbard) in pine wood included with each knife * Lifetime warranty * HRC hardness: 59-60 * Weight: 190g The Kiristuke, a versatile knife, is the model of choice for many Japanese chefs. For the record, in most fine restaurants only the chef is authorized to use it; this is why the Kiritsuke is often seen as a symbol of expertise and status. Beyond aesthetic appeal, the hammering of the “Tsuchime” blade creates small air pockets between the blade and the food slices. This ancestral Japanese method prevents food from sticking to the blade for a pleasant and fast cut. The KOTAI Kiritsuke is forged with 440C steel, a premium quality steel that combines high carbon content for hardness and longevity of the edge with the optimum amount of chromium to prevent oxidation. The hidden full tang – a single piece of steel running from the tip of the blade to the end of the handle – gives the Kiritsuke ideal balance and unparalleled durability.