Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm
Sakon Ginga Kiritsuke 210 mm

Sakon Ginga Kiritsuke 210 mm

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$242.21
Regular price
$284.95
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$42.74 (15%)
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Product Information

Length  210 mm
Total Length 365 mm
Steel Ginsan 
Handle Ombré lacquer/Oak
Ferrule N/A
Rockwell 62-63 HRc
Height Spine to heel 46 mm
Width at Spine 2 mm
Weight 170 grams
Bevel  Double (50/50)


The Blacksmith

This Sakon Ginga series of knives feature a nashiji finish, ombré lacquer handles and semi-stainless ginsan steel. While not as corrosion resistant as some other stainless steels, you would really have to push your luck to rust these knives, though we still recommend with all knives to keep them wiped down, dry and clean at all times. The benefit of ginsan being a semi-stainless steel is that it is considerably easier to sharpen than other traditional stainless steels and will more readily benefit from higher grit stones. 

These knives are relatively thin at the spine and quite thin behind the edge. A great knife to start out your collection with, or for a high volume professional that needs a steel that is both corrosion resistant, and easy to sharpen. 

 

The Knife 

The Kiritsuke is an all purpose knife geared more toward the professional than the home cook though it's a great option for home cooks who prefer a longer knife. This knife is double beveled and is therefore suitable for both right and left handed users but traditionally the Kiritsuke is single beveled and only the head chef is permitted to use one in traditional sushi restaurants. 

Kiritsukes function much like a gyuto or chef's knife and can be used for basically any task. They are a great option for those who prefer to use an up and down, forward and backward chopping motion rather than a rocking motion due to the lack of curvature to the blade. This coupled with the K-tip (aka reverse tanto tip) make it a fantastic slicing knife as well, although the k-tip is much more delicate than a traditional curved tip. Typically, kiritsukes carry a flatter profile and are more suited to push/pull cutting style, as opposed to the rocking motion.

 

Knife Care (Semi-Stainless Steel)

  • Although this knife is made from semi-stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle and damage the blade over time.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
  • 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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