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The blade is crafted with multiple layers of steel, creating a distinctive wavy pattern. This construction not only enhances its appearance but also provides a balance of hardness and flexibility.
Kiritsuke knife is a traditional Japanese style multipurpose chef’s knife characterized by its slender blade and angled tip. Kiritsuke knives are prized for their versatility, as they can handle a wide range of kitchen tasks, from slicing vegetables and fish to butchering meat. The Kiritsuke knife is also valued for its aesthetic appeal, featuring exquisite craftsmanship and often adorned with intricate patterns on the blade known as Damascus or Suminagashi. Overall, the Kiritsuke chef’s knife is a symbol of precision, elegance, and craftsmanship in Japanese culinary tradition.
Sashimi knife (yanagiba) is a Japanese style single bevel chef’s knife for slicing fish fillets for Sushi and Sashimi. The long blade allows to slice the fillet of a fish in one stroke precisely with ease. Can also be used for filleting and skinning the fish.
Kiritsuke knife is a traditional Japanese multipurpose chef’s knife characterized by its slender blade and angled tip. Kiritsuke knives are prized for their versatility, as they can handle a wide range of kitchen tasks, from slicing vegetables and fish to butchering meat. The Kiritsuke knife is also valued for its aesthetic appeal, featuring exquisite craftsmanship and often adorned with intricate patterns on the blade known as Damascus or Suminagashi. Overall, the Kiritsuke chef’s knife is a symbol of precision, elegance, and craftsmanship in Japanese culinary tradition.