Please note, lead times are 7-14 days after final approval for in-stock items.
KAI USA reserves the right to reject any content. KAI USA reserves the right to solely determine what is considered offensive and explicit content. We will send you a cancellation email if we do not accept your submission.
By submitting content for your order, you certify that you have the legal right to use it and authorize KAI USA to copy and use the content to customize the product in the requested quantities. Your submission must not infringe or violate any copyright, trademark, or other intellectual property or proprietary right of a third party, or constitute counterfeiting, piracy, misappropriation of another's idea, or rights of privacy or publicity.
Please note that your product cannot be exchanged or returned. KAI USA is not responsible for any misspellings or trademark/copyright infringement. We will not honor orders containing explicit content or offensive words or phrases. Additionally, please be aware that the final product may vary slightly from the visual representation due to materials and images.
Dual Core Kiritsuke 8"
Images
Description
#html-body [data-pb-style=PFELLVG]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll;margin:0;padding:0}#html-body [data-pb-style=TSD5EUS]{width:100%;border-width:1px;border-color:#cecece;display:inline-block}
In Japan, the kiritsuke is known as the master chef's knife. Use it for all the tasks for which you'd use a chef's knife. It works extremely well with vegetables; julienne, dice, or brunoise with ease. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins with grace and ease. With its straighter edge, it's ideal for slicing cuts and push cuts. The Shun Dual Core Kiritsuke was chosen as the 2014 Kitchen Knife of the Year by Blade Magazine.
- A work of culinary art and top performance; includes wooden saya (sheath)
- 71 alternating micro-layers of high-carbon, high-chromium VG10 & VG2 stainless steel extend all the way to the edge to maintain long-lasting high-performance; razor-sharp 16° edge each side
- Traditional octagon-shaped handle in ebony-finished Pakkawood provide a comfortable, secure grip; beautiful, durable PakkaWood won't harbor bacteria
- Rabbet tang controls weight and enhances maneuverability; this tang type is how samurai swords were commonly constructed
- Handcrafted in Japan