Kiritsuke Kotai Bunka Chef's Knife

Kiritsuke Kotai Bunka Chef's Knife 21cm blade

The Kiritsuke is a clever mix of Gyuto and Yanagi. It is longer than Gyuto but compared to Yanagi it has an angular tip called Reverse Tanto.
In gourmet restaurants only the chef can use it and it is considered a status symbol.
The blade is made of high quality 440C stainless steel with a hardness of 60 HRC, which has been used for three generations to make durable and beautiful knives. You can see a hammered pattern on the blade called "Tsuchime" to create small air pockets between the blade and the food. This method reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
The Pakkawood handle (a composite material resistant to temperature differences) is designed to allow you to effortlessly cut through even the toughest of foods while keeping your hand comfortable.
A bamboo blade guard "Saya" is included as well as a bamboo box for storage.
Each Kotai knife takes 138 steps and over two months to make.

To care for your Kotai Japanese knives, it is advisable to wash them by hand and avoid getting the handle wet. Avoid abrasive sponges, then use a clean and dry cloth and voilà! your knife is brand new and beautiful.
As the blade is hammered, avoid magnetic bars, as your knife may fall off as it will not stay in place and may crack.
Avoid the dishwasher and do not soak. Do not cut on hard surfaces (metal, marble...) use a wooden or soft plastic cutting board.

Features:

Blade length: 21cm double cut
Total length: 33,8cm
Thickness of the back of the blade: 1.8mm
Blade angle 15°.
Weight: 190g

Handmade in Japan.