Kiritsuke 265mm Nashiji Takedown Integral 1.3520
At Modern Cooking we have been very lucky to work with some exceptionally creative people over the years. Benjamin Kamon of Kamon Knives is one of those amazing artists that goes above and beyond when creating his knives. Each one made in a small batch, only 10-12 batches per year. Most of the knives Benjamin makes are custom orders for customers that wait 12-24 months to receive their dream knives.
So, when Benjamin came to us and said that he wanted to make something new and he wanted to offer it to us we where naturally very excited. What he sent us was this first of its kind, a 265mm Kiritsuke Integral and as if that wasn’t enough, he has included not one, but two of is amazing removable “Takedown”, “D” shaped handles.
The knife blade is a totally unique K-Tip Kiritsuke and features Benjamin’s extraordinary distal taper. The blade is 5mm above the heel and tapers down to, a needle tip, 0.06mm over the length of the blade, with a mid point measurement of 2.8mm.
Heel to spine height is 61mm and the blade is ground convex with a super thin edge at around 0.13mm.
The knife looks amazing in either the copper on black-brown stabilized masur birch or the grey etched titanium on stabilized maple burl. Changing the handle is simple with a couple of turns of a hex key (supplied with the knife), Benjamin suggests adding some Vaseline or another grease to the connection point between the handle and knife to ensure the longevity of the blade. The overall process takes no more than a minute and gives the knife a premium, custom feel.
This unique first of its kind/one of a kind is going to make some lucky cook very happy.
Blade Type: Gyuto
Edge Length: 165mm
Spine Heel: 5mm
Spine Tip (20mm before):
Blade Height: 61mm
Cutting Edge Steel: 1.3520
Blade Construction: Mono Steel
Blade Finish: Textured and Kurouchi
Handle Construction: Hidden Tang
Handle Materials: 1. Copper on Black-Brown Stabilized Masur Birch / 2. Grey Etched Titanium on Stabilized Maple Burl
Saya Included: No
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.