Sakai Takayuki VG10 Hammered Damascus – Kiritsuke 190mm

R3,200.00

Sakai Takayuki

Sakai Takayuki was founded in 1947 in Osaka, Japan. The Company has n number of craftsmen who work together to create a large verity of kitchen knives. There knives aren’t only used and loved in Japan but has picked up lots of traction world wide. They make use of inherited techniques while suiting modern times and needs of users.

Kiritsuke

Kiritsuke Knife (切付包丁 – pronounced: Kiritsuke Bōchō) literally translated from Japanese means to ‘slit open’. The name insinuates that it finely slices open produce which is true as it is used for delicately opening up and producing smooth cuts.

The Kiritsuke is one of the few traditional multipurpose Japanese knives and the long sword-like design allows it to perform multiple tasks such as cutting vegetables and slicing fish. The straight blade profile and the edge does not allow for rock-cutting vegetables. A pull-cut motion for slicing raw fish and a push-cut motion for slicing vegetables should be applied.

The Kitisuke knife has a long, sword-like shape with a flat blade and a reverse tanto tip. The long length allows for easy slicing and the tip for precision work. The Kiritsuke has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Meat, Fish, Herbs, Vegetables

Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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