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*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
Yoshikane Hamono SKD Nashiji 210mm Kiritsuke

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.