Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm
Ittetsu Nashiji Kiritsuke 210 mm

Ittetsu Nashiji Kiritsuke 210 mm

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$161
Regular price
$215
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$54 (26%)
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Product Information

Blade Length 210 mm
Total Length 350mm
Steel Aogami (blue) #2
Handle Walnut
Ferrule Stainless 
Rockwell 61-62
Height Spine to heel 47mm
Width at Spine 3mm
Weight 203 grams
Bevel  Double 

 

Ittetsu Nashiji

Forged by a group of blacksmiths working out of Sanjo City, Japan. Ittetsu Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. 

The Knife

The Kiritsuke is a style of Gyuto, this particular Kiritsuke is double beveled making it suitable for use by both right and left handed users. The "K-tip" or "Reverse Tanto" style tip is more aggressively shaped than that of a typical Gyuto making it more adept at intricate tasks like brunoise shallot and garlic. The Kiritsuke is an extremely versatile shape that can be used as an all purpose Chef's knife, it is adept at slicing, up and down chopping and the rock chopping motion. 

This Kiritsuke has a beautiful walnut handle and features a rustic nashiji finish. Made from Aogami #2 steel this knife has great edge retention and is easy to sharpen. The stainless cladding overtop of the carbon steel at the core will help with maintenance but there is still a chance this knife could rust if left wet or dirty. 

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • 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.

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