Kiritsuke knife Japanese Tsunehisa SLD Damas 21cm

This Kiritsuke knife Tsunehisa SLD Damascus 21cmKiritsuke knife is made from top-quality materials, and will be with you for a long time, making your work in the kitchen always a pleasure.

It lets you vary the cuts you make, and works a bit like a chef's knife, which shows that it's quite versatile. Its shape adds a touch of authenticity, with a sharp point resembling that of a traditional sword.

Blade:

If we break down the blade, we can see that it has a core of Japanese SLD steel, produced by Hitachi steelworks (highly reputed in Japan, by the way). Initially, this is SKD11 alloy, a standard but very hard steel used, for example, in machines that stamp metal parts. It's popular for this kind of work because it doesn't crumble easily, even under regular pressure.

Hitachi has decided to modify it somewhat to make it ideal for use in the kitchen. Its composition has been modified to obtain a carbon content of between 1.4 and 1.6%, which is very high compared to the Western average of 0.5%.

The impact of such a high carbon content is as follows: the knife has a very rigid edge, which means it retains its sharpness much longer. Also, it can withstand a razor-sharp finish, which you can achieve when you go to sharpen it: it will be able to hold up to such a degree of performance.

In addition, the alloy contains between 11 and 13% chromium, and it is said that at 13% chromium, a steel is considered stainless. Here, we're not talking about pure stainless steel, but a steel that is nonetheless fairly resistant to oxidation, given its high carbon content.

This SLD core is then surrounded by a multitude of softer steels that intermingle. This creates the damascus effect. The cutting surface is original, and the patterns unique to each knife. Beyond its true aesthetic character, damascus balances the hardness of the core to bring a slight suppleness to the blade (it doesn't become flexible, but is rather more resistant to impact).

All in all, the cutting performance of this knife's blade is close to that of a knife made from Aogami Super (one of the best steels available), while being slightly more resistant to corrosion.

Handle:

Made from Pau Ferro wood, a dense, non-porous exotic species. Its grit remains fine and its color varies in warm hues. The veins you see are unique to each knife. Its octagonal shape makes it easy to grip (ambidextrous use). It also remains lightweight, for ease of use over time.

A clear Pakkawood Bolster links the blade to the handle. Pakkawood or Pakka wood is a highly resistant composite material, often found in the kitchen. It is considered antibacterial, and stands up well to temperature variations and humidity. Its light color contrasts perfectly with the warm wood and damask blade.

Finally, wood paste fills the gap between blade and handle, to prevent liquid or waste from seeping inside.

Care and maintenance :

Wash the knife by hand (dishwashers are forbidden, as is soaking it in the sink) and wipe it with a soft cloth immediately afterwards for complete care. This will preserve it for a long time, because even though it has a good chromium content, it is highly enriched in carbon (which is oxidizable). In fact, it is possible for the wire to become discolored with use, and this is perfectly normal, as carbon reacts to the acidity of cut food or the humidity of the air.

General :

Japan is a country of tradition, and many blacksmiths still use manufacturing methods based on the ancient techniques of Samurai sword smiths. Tsunehisa Japanese knives are made here by a small team of skilled experts.

Note that the manufacturer emphasizes the efficiency of the cutting edge of its blades. It allows you to appreciate Japanese expertise while benefiting from an authentic, yet timeless design. Professionals and passionate amateurs alike will be delighted by the performance offered by Tsunehisa knives.

Discover the entire Tsunehisa SLD range, and equip yourself smartly!