Ko santoku • 150 mm • Black Pakka • SG2 core • westers hybrid handle • for both left and right hand use
Japanese kiritsuke knives are a hybrid of yanagi knives (fish slicers) and usuba (vegetable knives). Due to the difficulty in using them properly, kiritsuke are mainly handled by expert chefs in restaurants. The Revolution series has a decagonal handle, considered the best Zanmai handle, fitting firmly and comfortably into the hand and makes them easy to use. The blade steel is SG2, a powder steel made in Japan, and known for its excellent resistance to wear and corrosion. The hardness level is at 61HRC, with an amazing sharpness. The blade of this knife is made up of three layers, resembling a Japanese sword.