Magnolia - 8.2" Kiritsuke chef's knife (Carbon Handle)

$ 103.90 USD $ 206.90 USD -50% OFF

Magnolia - 8.2" Kiritsuke chef's knife (Carbon Handle)

$ 103.90 USD $ 206.90 USD -50% OFF

MAGNOLIA - KIRITSUKE 8.2"



This lightweight, double bevel edged Kiritsuke is a very versatile knife that can be used to perform many tasks.

Japanese style kitchen knives are, arguably, the best option for a chef. They are versatiledurable, and designed using a vast history of superior weapon-crafting.

The Kiritsuke is a traditional Japanese knife with an angled tip, allowing it to be useful for either sashimi or as an all-purpose kitchen blade.

In a restaurant, the Kirtisuke is typically reserved for the executive chef only, and no one else is allowed to touch it.

Damascus steel is made from the ancient forging techniques of folding metal to create a sturdier and more effective blade.

The metal combination fuses the high-quality sharpness and sturdiness of VG10 steel with the corrosion fighting properties of SUS430 and SUS431(same material used in aerospace equipment) stainless steel.

67 Layers of VG 10 and Damascus Steel, for High Hardness and Long-Lasting Sharpness

VG10 steel is produced in Japan, the G stands for “gold”, which refers to the “gold standard” that this level of stainless steel is considered to have met. 

Because of how well VG10 holds an edge and its ability to withstand rust, VG10 has become the most popular steel for professional chefs.

G 10 stainless steel is high carbon steel, a mixture that contains roughly 1% carbon, 1% molybdenum, 15% chromium, .2% vanadium and 1.5% cobalt.

All of these relatively small amounts of other metals give the VG 10 steel its unusual properties, such as its ability to hold an edge and the sheer durability of the steel in question.

The harder steel means that these knives can maintain their sharpness longer.

It is one reason why the VG 10 label has been so highly prized among so many people, ranging from chefs to knife collectors.

V-Shaped Blade, Razor Sharp 8 Degrees Oblique Cutting Edge

Japanese knives' blades are thinner and sharper than the western knives.

This blade profile makes it more suitable for making long clean slices.

The more acute angle of this blade means it is sharper and will cut through your foods with more ease.  It can also make finer more delicate cuts.

Double-bevel blades are easier to handle than single-bevel and also easier to sharpen.  

They are generally more versatile, as many are designed for general purpose usage.

 

Hand Protection Handle, Secure Hand Grip

This pro chef’s knife comes with a handguard shape, to protect your fingers for safe and easy cutting.

In addition to this, the Traditional Japanese Handle is much lighter than Western handles.

The lighter weight of this handle makes the knife feel lighter overall and shifts the balance of the knife closer to the tip of the blade.  

The lightness gives the chef a more delicate touch and control when cutting. 

 

Handle:

Carbon Fiber Glow Handle with Fluorescence in the front and the end parts:

 

 

 

 

 

 


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