Kiritsuke Santoku Knife, Shirogami 2 with iron cladding, mirror polished finish, Choyo range - Sakai Kikumori
SHAPE: Kiritsuke Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width. It has the added "k-tip" for precision cutting.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Polished. Please note that the colourful pattern on the blade, visible in the photos, is the result of the temporary oil layer on the steel.
HANDLE: Octagonal Magnolia wood handle with black buffalo horn ferule
BLADE LENGTH: 180mm.
MAKER: Sakai Kikumori
RANGE: Choyo
SHAPE: Kiritsuke Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width. It has the added "k-tip" for precision cutting.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Polished. Please note that the colourful pattern on the blade, visible in the photos, is the result of the temporary oil layer on the steel.
HANDLE: Octagonal Magnolia wood handle with black buffalo horn ferule
BLADE LENGTH: 180mm.
MAKER: Sakai Kikumori
RANGE: Choyo
Original: $536.64
-70%$536.64
$160.99Description
SHAPE: Kiritsuke Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width. It has the added "k-tip" for precision cutting.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Polished. Please note that the colourful pattern on the blade, visible in the photos, is the result of the temporary oil layer on the steel.
HANDLE: Octagonal Magnolia wood handle with black buffalo horn ferule
BLADE LENGTH: 180mm.
MAKER: Sakai Kikumori
RANGE: Choyo
