KTSG001BD Kiritsuke Kotai Bunka chef's knife Damascus blade

Kiritsuke Kotai Bunka Chef's knife, 21cm blade, 67 layers Damascus steel

The Kiritsuke is a clever blend of the Gyuto and the Yanagi. It is longer than the Gyuto, but compared to the Yanagi it has an angled tip called the Inverted Tanto.
In gourmet restaurants, only the head chef may use it, and it is considered a status symbol.
The blade is made of 67-layer AUS-10 high-carbon Damascus stainless steel with full, rust-resistant hidden tang. Blade hardness HRC 61+/-1. You can see a hammered pattern on the blade called "Tsuchime" to create small air pockets between the blade and the food. This reduces resistance by preventing food from sticking to the blade. It cuts like a razor blade.
The perfect weight distribution and hand-polished ebony handle have been designed to enable you to cut through the toughest foods effortlessly.
A "Saya" bamboo blade guard sheath 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: 21 cm double bevel
Total length: 33 cm
Back of blade thickness: 1.8 mm
15° blade angle
Weight: 190g

Handmade in Japan.