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Choose a Japanese kiritsuke knife for your cutting needs!
San Maï blade construction: alternating 3 layers of steel
Japanese Aogami Super steel core: high carbon content (1.5%)
65HRC Rockwell hardness: excellent edge retention
Hammered cutting surface and rough forged finish - Traditional
Red pakkawood bolster and cherry wood handle
Oval shape for ergonomic grip
Made by Tsunehisa cutlery, Japan
Carbon-enriched knife: requires careful maintenance
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This range of Japanese knives is made by Tsunehisa Cutlery, renowned for its small team of expert craftsmen. These Japanese kitchen knives combine performance and durability to suit all cooks! They are made using ancestral forging techniques, inherited from the Japanese blacksmiths of yesteryear who made the famous katanas.
The kiritsuke knife is a versatile model that allows you to make a wide variety of cuts! Like a chef's knife, you can slice vegetables, mince meat and chop herbs with ease. Its kiritsuke tip ensures precision cutting and easy handling. Be careful not to use it on hard foods such as bones or frozen foods.
Designed using the traditional Japanese technique of San Maï (meaning "three layers"), this handcrafted Japanese knife is perfect for cutting! Its blade is composed of a rigid steel core, enveloped by a softer steel layer folded in on itself, offering a perfect balance between strength, flexibility and cutting efficiency.
Its core is forged from Japanese Aogami Super steel, also known as AS or Blue Paper Steel Super, a high-quality alloy developed by the prestigious steelmaker Hitachi.
With a carbon content of around 1.5%, this steel offers high hardness, reinforcing the blade's strength and ensuring excellent edge longevity. Thanks to this composition, the blade's hardness reaches 65HRC on the Rockwell scale, far higher than that of Western knives, generally between 55 and 60 HRC. This guarantees optimum edge retention and long-lasting cutting performance.
This superior alloy is both rare and expensive, as its shaping requires advanced know-how. Only the most experienced master blacksmiths can work it with precision, minimizing waste and guaranteeing optimum quality.
Once the core has been manufactured, it is enveloped in a layer of softer steel, improving the blade's balance and reinforcing its protection. This construction is visually manifested by an elegant wave with unique patterns at the bottom of the blade, testifying to the superimposition of the different steel layers.
In addition to its cutting performance, this Tsunehisa knife also boasts an impeccable finish! Its rough-forged appearance and delicate hammering give it an authentic design. In addition to its aesthetic appeal, this hammering reduces the adherence of food to the blade, thus facilitating cutting.
The handle of this Japanese kitchen knife is made from light cherry wood, a species appreciated for its robustness and natural elegance. In Japan, the cherry tree is an emblematic symbol of ephemeral beauty and renewal, omnipresent in the culture and landscape of the archipelago.
Its oval shape is designed for an ergonomic grip, suitable for both right- and left-handed cooks. It guarantees optimum comfort even during prolonged use in the kitchen!
The bolster is made from red pakkawood, a composite material combining laminated wood and compressed resin. This process makes it highly resistant to humidity, temperature variations and impact, while preserving its elegant natural grain.
Last but not least, a fine finish is ensured by the application of wood paste to the joint between blade and handle. This reinforces the watertightness of the whole, preventing any infiltration of water or food residues.
To care for your Japanese knife, it is essential to clean it by hand only, using a sponge and a mild detergent, avoiding any prolonged contact with water, especially on the handle. After washing, dry immediately with a clean cloth before storing in a dry place. Do not soak in the sink or put in the dishwasher.
Over time, you may notice a slight change in the color of the blade. This is completely normal! It's a natural reaction of the carbon in contact with the acidity of food and ambient humidity. This patina in no way alters the performance of your Japanese kiritsuke knife!
Discover a wide range of Tsunehisa knives on Knifeleader.eu!
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