KOTAI Densho Kiritsuke Knife 19cm

The Kiritsuke can perform versatile functions and is the favorite go-to knife of many Japanese chefs.

In fact, in most fine restaurants only the head chef is allowed to use it, therefore the Kiritsuke is often considered to be a symbol of expertise and status.

The distinct shape of the Kiritsuke is often called Bunka, meaning “culture” in Japanese. The name derives from its traditional use in making cultural cuisine in Japanese homes.
Used for similar tasks as more "classic" knives such as the Gyuto or Santoku, Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a rounded blade.

Besides its aesthetic appeal, the “Tsuchime” (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Forged with Japanese VG-10 steel, and 67-layer Damascus - often considered the gold standard of blade steels - it reaches a hardness of 61 HRC thanks to its 1% carbon content. This helps the blade take a very sharp edge and retain it for longer than regular knives. The addition of Chromium, Molybdenum, Vanadium and Cobalt in the steel alloy makes the blade stainless and easy to use and maintain.

• 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 (5.7 oz)
• Perfectly balanced for comfort
• Plastic-free gift box
• Lifetime warranty