Finding your suitable yoshihiro knives kiritsuke is not easy. You may need consider between hundred or thousand products from many store. In this article, we make a short list of the best yoshihiro knives kiritsuke including detail information and customer reviews. Let’s find out which is your favorite one.
Reviews
1. Yoshihiro Mizu Yaki 16 Layers Suminagashi Blue Steel #1 Kiritsuke Multipurpose Japanese Chef Knife, Shitan rosewood Handle (8.25 IN) with Nuri Saya Cover
Feature
Kiritsuke Japanese Chef's Knife is a cross between a chef's knife and a vegetable knife. It is perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63-64, is forged with iron to create the most elaborate of finishes.
Damascus refers to the beautiful marbled wave like patterns. Only the most skilled of artisans can forge these metals together in such a complex puzzle piece formation, blending aesthetics and performance.
Complimented with a round Shitan Rosewood Handle with Lacquered Nuri Saya Cover included.
Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.
Description
Our handmade Yoshihiro Mizu Yaki 16 Layers Blue Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63-64, is forged with iron to create the most elaborate of finishes. Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.Our Yoshihiro Blue Steel #1 Suminagashi knives are complimented with a traditional Japanese style handcrafted octagonal shitan rosewood handle with double rosewood bolster equipped with a protective wooden sheath called a "Saya," which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.
The Kiritsuke knife is a traditional Japanese all purpose chefs knife that resembles a sword. Its length allows it to cut sushi and sashimi like a Yanagi, and the wideness of the blade gives it the dexterity to do multiple jobs. The sword tip also helps balance the weight of the knife and can be used for intricate and precise knife work for exquisite service. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
2. Yoshihiro Ginsan High Carbon Stainless Steel Kiritsuke Multipurpose Chefs Knife Shitan Rosewood Handle with Lacquered Nuri Saya Cover (9.5" (240mm))
Feature
Kiritsuke Chef's Knife is the most versatile and essential of all chef knives perfect for dicing, slicing, and chopping fresh produce to carving a roast chicken straight from the ovenTop of the line sharpness and edge retention for long shifts in high demand kitchens
Stain resistant blade for a peace of mind in high paced, high volume work
Simple and elegant design with a handcrafted Shitan Rosewood Japanese D-shaped handle for a light and well balanced construction
Lacquered Magnolia wood Saya Cover is included. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted by skilled tradesmen in Japan.
Description
The Kiritsuke knife is a traditional Japanese all purpose chefs knife that resembles a sword. Its length allows it to cut sushi and sashimi like a Yanagi, and the wideness of the blade gives it the dexterity to do multiple jobs. The sword tip also helps balance the weight of the knife and can be used for intricate and precise knife work for exquisite service. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Ginsan-Ko knives incorporate traditional methods of knife making with modern metallurgy. Ginsan-Ko is a breakthrough in the incorporation of highest quality high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 62-63, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. Ginsan Wa Kiritsuke knives are complimented with a traditional Japanese style handcrafted octagonal Shitan rosewood handle with double red wood bolster equipped with a protective wooden sheath called a "Saya," which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.
3. Yoshihiro High Performance SLD Steel Kiritsuke Knife Mirror Polish Rosewood Handle with Lacquered Nuri Saya Cover
Feature
High Performance SLD is among the new generation of steels being engineered in Japan.Highly wear resistant, Hardness is comparable to Blue High Carbon Steel (HRC 62-63), with fairly excellent levels of stain resistance.
Blade edge features a thin construction for razor sharpness.
Mirror polish for a stunning finish.
Double edged, multipurpose knife, stainless. Do not place in dishwasher and keep away from frozen food and bones. Handcrafted in Japan.
Description
The Kiritsuke knife is a traditional Japanese single edged all-purpose chefs knife that resembles a sword. Its length allows it to cut sushi and sashimi like a Yanagi, and the wideness of the blade gives it the dexterity to do multiple jobs. In recent years a double edged version of the kiritsuke has increasingly become popular with chefs who appreciates the aesthetics of the sword like shape but still prefers to use double edged knives. This particular kiritsuke is the double edged version and will be an easy transition to make from the common chefs knife for most.The High Performance SLD is among the new generation of steels being engineered in Japan that endeavor to surpass the capabilities of existing metals. Its main features is that it is highly wear resistant with a hardness level that rivals blue high carbon steel with a fairly good level of stain resistance. What this means is that this combination of features allows for a knife with excellent sharpness, long edge retention, with a stainless durability.
In addition, this particular knife emphasizes a superior cutting edge by utilizing a thin blade design that will effortlessly cut through foods with very little abrasions to its surface. The brilliant mirror finish is also worth a remark. It is not only visually beautiful to observe, it makes the metal easier to clean and preserve.
The blade comes complimented with a traditional Japanese handle that is made of Rosewood and double redwood bolsterequipped with a protective wooden sheath called a "Saya," which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan.The octagonal shape of the handle allows for comfortable use regardless of which handed the user is.
4. Yoshihiro VG-10 Hammered Damascus Kiritsuke Sword Tip Multipurpose Japanese Chef Knife 8.25 inch - Western Style Mahogany Handle (Magnolia Saya Cover)
Feature
Grade : KUROUCHI / Knife Type: Petite / Petty KnifeSteel Type: Aoko(Blue Steel #2)High Carbon Steel
Blade: Double-Edged (50/50) / Blade Length: 4.7 IN (120mm)
Hardness Rockwell C scale: 62~63 / Saya: Magonlia wooden Saya
Description
The Kiritsuke is one of the most versatile and essential of all knives a cook can have. It is a cross between a chef's knife and a vegetable knife and is perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef's knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Our VG-10 Hammered Damascus Kiritsuke Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art.
5. Yoshihiro Mizu Yaki Blue High Carbon Steel Super Kurouchi Kiritsuke Multipurpose Chef Knife (8.25 In) with Nuri Saya Cover
Feature
Yoshihiro Mizu Yaki Blue High Carbon Super Steel Black Forged KiritsukeHandmade Magnolia wood, Octagonal-shaped handle
Superior edge retention and durability / HRC:64-65
Handcrafted in Japan / Saya Cover: Lacquered Nuri Saya Cover Included
Description
Our handmade Yoshihiro Mizu Yaki Blue High Carbon Steel Super Kurouchi Kiritsuke Multipurpose Chef knife are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knives that are NOT stain resistant.Mizu Yaki Blue High Carbon Steel Super with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. It is ranked above Blue Steel Super and is second to none in hardness and edge retention. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. The blade comes complimented with a traditional Japanese handle that is made of octagonal magnolia wood and water buffalo horn bolster equipped with a protective wooden sheath called a "Saya," which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan.
Care & Sharpening: Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
