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Kiritsuke • 230 mm • Red 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.
President Tomohiro Hasegawa, is young compared to other knife factory owners in Seki region. The company itself is also relatively young in the tradition of knife makers. Making chef knives now for a little more then 10 years, the focus was was always on scissors and pocket knives. All knowledge in the past years gained is passed to the new generation. This combined with new technologies makes Zanmai a well respected knifemaker.