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Yoshikane Hamono SKD Nashiji 210mm Kiritsuke

$350.00

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:

360mm 

Blade Length Tip to Heel:

215mm 

Blade Height:

51.7mm

Blade Width at spine:

3.0mm

Total Weight:

176 grams / 6.2 ounces

Steel Type:

SKD w/ Stainless Cladding

Rockwell Hardness:

62-63

Handle Materials:

Walnut Wood w/ Black Buffalo Horn Ferrule 

 

This 210mm Kiritsuke is constructed from SKD steel with stainless cladding. SKD steel is a semi stainless so it will take a patina over time but has very good corrosion resistance and toughness. These knives are thick at the base of the spine but quickly move into a nice distal taper making them strong and robust yet still have great cutting performance. It has a Walnut wood handle with a black buffalo horn ferrule This is a fantastic all around knife that can do just about anything. 

*Often referred to as a K-tip Gyuto, the Kiritsuke is a great general use knife. Similar to a Gyuto in many ways the Kiritsuke usually features a flatter blade profile excellent for push cutting and a "K-tip" which makes for very nimble and precise tip work. Traditionally the Kiritsuke was a single bevel knife but it more common now to see them as a double bevel. They range in size from 180mm to 300mm.

*Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.