Kiritsuke 270mm Matsubara White #1 - Kurouchi Finished, Walnuss Griff
The special knife for real connoisseurs
This Kiritsuke fish knife was forged in traditional handwork by Tanaka-san from the Matsubara forge in Japan. The chef's knife is ground on both sides and has a matte Kurouchi surface. Kurouchi is a special type of surface finish that is not atypical on Japanese knives. The surface is carbonized and therefore black. This blade finish significantly improves the resistance and corrosion resistance of the knife, in addition to creating this rustic aesthetic. The core of the blade is made of White #1 steel. White #1, or Shirogami 1, is a steel made by Hitachi and is extremely popular with Japanese chef's knives, as it brings ideal properties for a sharp blade. The steel (Japanese: Hagane) can be brought to over 65 HRC depending on the hardening process, which allows the blade to be ground very sharp. A layer of softer, non-stainless steel is welded around the blade core using the San Mai method. The softer carbon steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.
The Kiritsuke is a fish knife for all work - starting with gutting, cutting and filleting and ending with portioning fillets and sashimi, for example. This chef's knife with 270mm blade length has an almost straight blade with a minimal bend towards the tip of the knife. This straight blade has optimal properties when filleting and separating the fish skin from the meat. When portioning sushi or sashimi, the fillet can be divided in one clean cut without destroying the structure of the fish fillet - a distinct advantage in taste. This Kiritsuke has a blade length of 270mm
- Length blade: 270mm
- Height blade: 51mm
- Length handle: 137mm
- Length blade: 414mm
- Weight: 216g
- Handle: walnut wood
- Hardness grade core steel: HRC 63
- Sheath steel: Non-stainless carbon steel
- Blade construction: 3-ply according to the San Mai method
- Double sided grinding of the cutting edge
- This knife is not suitable for
hard cuts such as bones and frozen food.
- These knives should never be
put in the dishwasher and must be rinsed and dried by hand after each use to
ensure long life.
- If not properly cared for,
these blades tend to rust. Regular treatment with oil is also recommended.
- As the knives are handmade,
each individual knife is unique.
- This also means that the
knives may differ slightly in appearance.