Kiritsuke Bakuhatsu V

Kiritsukes excel in precision cuts focusing on push pull slicing technique due to its longer edge than a typical chef knife and lean edge curvature.

When testing this blade on a carrot, there was no sound of the carrot even snapping. This is a laser of a knife.

This knife is a true performer and not just for looks.

Aided by a technical S grind, this gyuto helps in food release and ease of cutting.

No knife is the same as they are intended to be unique to their
owner.

- Steel Type: TigerMai Ripple 80 CRV2 Core, Cryogenically Treated
- Blade Dimensions: 9” long x 2” wide
- Grind Type: Convex and Compound
- Handle :Stabilized Grey Beech Wood and Copper

High Carbon steel naturally oxidizes. It is favored amongst cook and professional chefs for its ease of sharpening and razor bone edge. After use, it will patina, call it your own culinary footprint in your blade. A simple wipe down is necessary after use. Apply mineral oil.