Sukenari R-2 Clad Wa Series Kiritsuke (210 to 270mm, 3 sizes, Octagon Shaped Bocote Wood Handle)
SukenariĀ has a lot of experience and considerable skill in hammer forging the high performance modern steels. Sukenari leveraged this expertise to make this R-2 steel knife and extra high-cutting performance and edge retention.Ā
R-2 cutting edge core is sandwiched with soft stainless steel. R-2 is made by a highly reputable Japanese company Steel company called Kobelco, and the steel offers remarkable cutting performance and edge retention.
Ā Ā Both we and Master Hanaki (President of Sukenari) believes R-2 is one of most practical steel available in this generation. This knife is the simple appearance, yet we can feel the high level of craftsmanship and spirits from the specially forged fine Japanese Traditional Style knife.
This knife has a unique natural wooden texture of octagonalĀ Bocote wood handle, which has a buffalo horn ferrule.(Sukenari carefully selects the Japan’s Premium Wa Handle craftsman for handcrafting this premium wood Wa Handle). For safekeeping, this knife comes with a matching Handcrafted Magnolia WoodĀ SayaĀ (Sheath) with a black pakkawoodĀ SayaĀ pin.
The Kirisuke-Gyuto has a very similar blade profile to the āregularā Gyuto, but it has what is commonly known as a ‘reverse tanto’ tip, or āclipped pointā, which is very useful for precision cutting. Apart from this difference, the Kirisuke-Gyuto functions in the same way as the āplain’Ā Gyuto knife.
Ā The lightweight, double bevel edgedĀ KiritsukeĀ might be compared to a combination of the Nakiri, Gyuto and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with aĀ Gyuto.
Specification
Knife Model:Ā SukenariĀ R-2 Clad SeriesĀ Kiritsuke
Blade Material: R-2 Clad
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Bocote Wood Handle with Water Buffalo Horn FerruleĀ
Saya Included: Yes.
Ā
|
KiritsukeĀ 210mm (8.2″) Cutting edge length: 203mm Total Length: 350mm Blade Thickness: 2.4mm Blade Width: 48mm Handle Length: 134mm Total Weight: 158g |
|
Wa GyutoĀ 240mm (9.4″) |
|
Wa GyutoĀ 270mm (10.6″) Cutting edge length: mm Total Length: mm Blade Thickness: mm Blade Width: mm Handle Length: mm Total Weight: g |
Ā
Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.Ā
For your information, Japanese Kitchen knives are generally designed for right handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ Ā 50/50Ā without problems. Ā
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
