Kiritsuke 245mm SanMai
Rarely do you see authentic Kiritsuke blades forged by western makers. The very low radius of the edge profile of this traditional Japanese profile is designed for the most senior of chefs in the kitchen, perfect for the tasks that are performed by this senior position.
This beautiful piece of work by Dominik Filip of Merion Forge features a 1.2008 core and is clad in mild steel. A stone finished bevel mottled and hazy, that meets the edge in an almost mirror polish. Incredibly sharp!
The stabilised maple and black buffalo horn handle with exposed dowel is a contemporary take on the traditional Japanese octagonal handle. Another exceptional piece of work from Dominik.
Blade Type: Kiritsuke
Edge Length: 245mm
Spine Heel: 3.64mm
Spine Mid: 1.84mm
Spine Tip (20mm before): 1.54mm
Blade Height: 63mm
Cutting Edge Steel: 1.2008
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kasumi and Brute de Forge
Handle Construction: Hidden Tang
Handle Materials: Stabilised Maple, Black Buffalo
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.