Description du produit
Used only by the most skilled master chefs in Japan, the single-edged kiritsuke requires an accomplished technique and talent to use effectively, making ownership of this knife a symbol of status and prestige for top Japanese chefs.
The kiritsuke is used by pros as a multi-purpose chef’s knife and gets its name from the resemblance to a Japanese sword. The carbon steel Nenohi is said to cut with "the fluidity of a river current."
* Hardness Rockwell C scale Left-handed knives must be specially ordered.
In order to avoid chipping, please read below.
* Avoid cutting frozen objects. (Abrupt temperature changes can cause chipping)
* Avoid cutting bones.
* Avoid twisting action and excess force on knife's blade.
- As seen in 7x7 Sanfrancisco JUL'09 -
The kiritsuke is used by pros as a multi-purpose chef’s knife and gets its name from the resemblance to a Japanese sword. The carbon steel Nenohi is said to cut with "the fluidity of a river current."
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In order to avoid chipping, please read below.
* Avoid cutting frozen objects. (Abrupt temperature changes can cause chipping)
* Avoid cutting bones.
* Avoid twisting action and excess force on knife's blade.
- As seen in 7x7 Sanfrancisco JUL'09 -
