Description

Known as the master chef's knife, the kiritsuke is used for all the tasks for which you would use a chef's knife and offers top cutting performance and versatility. The striking looking Shun Classic 8-in. Kiritsuke is ideal for slicing and push cuts. Julienne, dice, or brunoise vegetables with ease. It is also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins easily and gracefully. The Shun Classic Kiritsuke also features a slightly curved edge so that it even works well with rocking cuts. Once you try it, you will find yourself reaching for your Shun Classic Kiritsuke more and more often.

Specifications:

A multipurpose knife treasured by Japanese master chefs
Proprietary VG-MAX cutting core is wear and corrosion resistant, strong, and very fine-grained to enable a razor-sharp, long-lasting 16° edge
34 layers of stainless Damascus cladding each side (68 total); support the core, add stain resistance, and help food release from the blade
D-shaped ebony PakkaWood® handles are comfortable for both left- and right-handed users; durable, beautiful, and won't harbor bacteria
Full composite tang for light weight and perfect balance
Handcrafted in Japan

Care Instructions:

Rinse in hot water before use
Use a wooden or plastic chopping board
After use wash knives with a mild detergent and dry with a soft cloth
Acidic foods in particular should be rinsed immediately after use
Do not place in the dishwasher
Do not immerse wooden handle in water for extended amount of time
Oil the handle with a little neutral vegetable oil
Store knives in a knife block, wooden drawer insert or in a blade guard or sheath
This knife is not designed to cut through bones or very thick-skinned vegetables. For this heavier kitchen work, we suggest purchasing the Shun Classic Meat Cleaver (DM0767), or Shun Classic 8” Western Chef’s Knife (DM0766) to add to your collection.