Japanese knife Kiritsuke Tojiro Reppu blade 21cm

Tojiro Reppu Japanese Kiritsuke Knife (21cm blade)

The Reppu range represents the brand's premium line, offering cutting performance superior to the Basic, Zen, or Damascus series.
In Europe, the Kiritsuke is most often compared to the traditional Chef's knife.
Like the European chef's knife, the 21cm Kiritsuke is a primary kitchen tool. It handles all cutting-board tasks: slicing large cuts of meat, trimming fish, and chopping dense vegetables.
The Kiritsuke blade is significantly straighter, longer, and flatter than that of a European chef's knife.
Its defining feature is the "broken-back" tip (or K-Tip). In Europe, this aggressive tip is typically found only on certain boning knives.
This ultra-sharp tip allows for surgical precision such as making incisions, finely dicing onions, or delicately trimming meat membranes tasks a standard rounded-tip chef's knife cannot perform as cleanly.

Blade made of SG2 powdered steel with a San Mai (3-layer) structure; the core consists of sintered SG2 powdered stainless steel with a hardness of 62–64 HRC. Its sharpness and edge retention surpass that of VG10 steel; the blade features a sandblasted finish.
Octagonal handle made of premium teak a highly durable wood that is very resistant to moisture. Features hidden-tang construction for a lighter knife.
To maintain your Japanese knives, hand-washing is recommended; avoid getting the handle wet. Avoid abrasive sponges; simply wipe with a clean, dry cloth, and your knife looks brand new.
Do not use a dishwasher if you want your knives to last.

A premium, lightweight, and efficient knife with a forward-weighted balance.

Specifications:
Blade: 21 cm
Total length: 30.2 cm
Blade height: 4.6 cm
Blade spine thickness: 2 mm
Handle length: 15 cm
Total length: 36 cm
Weight: 120 g

Made in Japan