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Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
Hideo Kitaoka Damascus Kiritsuke 210 mm
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Hideo Kitaoka Damascus Kiritsuke 210 mm

Regular price
$242.96
Sale price
$242.96
Regular price
$269.95
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Blade Length 210 mm
Total Length 340 mm
Steel Shirogami (White) #1
Handle Rosewood
Ferrule Pakka
Rockwell 62-63
Height Spine to heel 34 mm
Width at Spine 3 mm
Weight 145 grams

Born in 1950, and shortly after learning his craft from his father in Takefu Village, Echizen City, Fukui Prefecture. Specializing in single-bevel knives and making most of his work from Shirogami, these knives take a wicked edge super quickly, and are not as brittle and some would assume Shirogami to be!

This Kiritsuke from Hideo Kitaoka is more of a traditional than the double beveled gyuto like ones that we also have in the shop. This is more similarly a K-tip Yanagiba. While more of a task specific knife nothing will intricately slice raw proteins as well as a single beveled slicer, and I've been know to use mine on cooked proteins as well for thin slices. Single bevels steer a little so they take some getting used to, but they make up for the learning curve with the crazy sharp edge that they can take!

**suitable for right handed users**

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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