{"title":"Kiritsuke Knives","description":"\u003ch2\u003eKiritsuke and K-Tip Japanese Knives\u003c\/h2\u003e\n\u003cp\u003eKiritsuke-style knives combine a long, flat cutting profile with an angled K-tip for precise tip work. Double-bevel versions may resemble a flatter gyuto, a tall bunka, or a kiritsuke-nakiri hybrid, making them useful for push cutting, slicing, vegetable prep, and detailed work.\u003c\/p\u003e\n\u003ch3\u003eChoosing the right profile\u003c\/h3\u003e\n\u003cp\u003eChoose a longer kiritsuke gyuto when you want reach for proteins and larger vegetables. Choose a compact bunka or kiritsuke nakiri when you prefer a taller blade and more board contact in a smaller format.\u003c\/p\u003e\n\u003cp\u003eFor a more curved all-purpose chef-knife profile, browse our \u003ca href=\"\/en-es\/collections\/gyuto-knives\"\u003eGyuto collection\u003c\/a\u003e. For a dedicated vegetable profile, browse our \u003ca href=\"\/en-es\/collections\/nakiri-knives\"\u003eNakiri collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eUse these precision knives on wooden or soft synthetic cutting boards. Hand wash, dry immediately, and avoid bones, frozen food, hard shells, twisting cuts, and lateral pressure on the fine tip.\u003c\/p\u003e","products":[{"product_id":"moritaka-hamono-240mm-as-kiritsuke","title":"Moritaka Knives Aogami Super Kiritsuke 240mm","description":"\u003ch2\u003eMoritaka Knives Aogami Super Kiritsuke 240mm\u003c\/h2\u003e\n\u003cp\u003eAre you still after that samurai dream and want a Japanese kitchen knife that has everything you need, and leaves out everything you don't? Try out a Moritaka Hamono and see why they have been in business for so long.\u003c\/p\u003e\n\u003cp\u003eSome people need to believe that the smith who forged their Japanese kitchen knife also forged samurai swords way back when, in order to conjure that fantasy we are all after of wanting to be a samurai. Well, Moritaka Hamono is about as close as it gets to that fantasy, having forged swords, now kitchen knives on the islands of Okinawa for the last ~725 years and 31 generations of experience.\u003c\/p\u003e\n\u003cp\u003eAbout the knife: this knife has a core steel of Aogami Super (Blue Super Steel) which delivers incredible sharpness and edge retention wrapped in a kurouchi finish. Moritaka-san's kurouchi finish is, in our opinion, one of the more distinguishable ones around. Maybe that 700 years of history has something to do with it.\u003c\/p\u003e\n\u003cp\u003eThere exist the three staple knives of Japanese cuisine (deba, yanagiba, usuba), and then there's the kiritsuke. Often portrayed as \"the master of all knives\" and traditionally single bevel though this one is double bevel, it was believed that only one person per professional kitchen could utilize this knife, the master. A knife which when in the hands of a skilled user, one could easily use to mince garlic or oblique cut scallions.\u003c\/p\u003e\n\u003cp\u003eAt 240mm and a very functional k-tip, this knife is as versatile as you allow it to be. From julienning spring onions to slicing your roast, a kiritsuke's beauty lies in the hands of the beholder.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFor the best out of the box experience we recommend adding on our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\" title=\"Knife Sharpening Service by Tokushu Knife\"\u003e\u003cstrong\u003esharpening service.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eFor up to 12 months of edge retention use with a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\" title=\"Hasegawa Cutting Board\"\u003eHasegawa Cutting Board\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Warikomi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Kurouchi Finished Iron Cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super Steel (Blue Super)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHRC:\u003c\/strong\u003e 65\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 192g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 390mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine at Heel:\u003c\/strong\u003e 3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Mid Blade:\u003c\/strong\u003e 1.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Walnut Octagonal\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248486883585,"sku":"SK-240","price":269.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/moritaka-aogami-super-kiritsuke-240mm-01.jpg?v=1791818288"},{"product_id":"moritaka-knives-aogami-super-kiritsuke-210mm","title":"Moritaka Knives Aogami Super Kiritsuke 210mm","description":"\u003ch2\u003eMoritaka Knives Aogami Super Kiritsuke 210mm\u003c\/h2\u003e\n\u003cp\u003eIt is no secret that Moritaka Knives produces some of the best knives in the world with their legendary heat treatment. Thirty-one generations of the Moritaka family have built a wealth of knowledge by forging katana swords. Now, they have applied their skills to master a special warikomi forged Aogami Super Steel knife, forged at a low temperature to limit carbon transferring from steel to iron cladding. This helps bring out the best in Aogami Super and is partially responsible for their legendary heat treatment.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFor the best out of the box experience we recommend adding on our \u003ca title=\"Knife Sharpening Service by Tokushu Knife\" href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003e\u003cstrong\u003esharpening service.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eFor up to 12 months of edge retention use with a \u003ca title=\"Hasegawa Cutting Board\" href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Cutting Board\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Yatsushiro, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Warikomi, Hammer Forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Steel:\u003c\/strong\u003e Aogami Super Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Soft Iron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTang:\u003c\/strong\u003e Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal Walnut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerrule:\u003c\/strong\u003e Black Pakka Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness at Spine:\u003c\/strong\u003e 3.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 170g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 49mm\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":49248677429505,"sku":null,"price":259.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/moritaka-aogami-super-kiritsuke-210mm-01.jpg?v=1791817169"},{"product_id":"nigara-sg-strix-damascus-hakata-kiritsuke-nakiri-with-amboyna-burl-handle","title":"Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri 165mm with Amboyna Burl Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Nigara SG-STRIX Damascus Hakata Kiritsuke Nakiri is a specialty Japanese kitchen knife that blends traditional Hirosaki craftsmanship with advanced powder metallurgy. Made by Nigara Hamono in Hirosaki, Japan, this hakata-style nakiri has a 180 mm blade and a 165 mm cutting edge. It features an SPG STRIX powder stainless steel core hardened to approximately 65 HRC, giving it edge retention and cutting performance that rivals high-end carbon steels like Aogami Super, but with far less maintenance.\u003c\/p\u003e\n\u003cp\u003eThis knife is built for cooks who love clean push cuts, precise vegetable work, and the feeling of a thin, high-performance Japanese blade moving effortlessly through ingredients. The hakata-style nose gives the knife extra versatility compared with a standard nakiri, making it especially useful for tip work, detail cuts, and destroying onions with speed and control. The blade is finished with stainless Damascus cladding, a migaki tsuchime hammered matte polish, and Nigara’s machine-engraved mark, creating a look that is both refined and unmistakably modern.\u003c\/p\u003e\n\u003cp\u003eChoose one of the two individual knives with an octagonal Amboyna burl and horn handle, or select Blade Only for your own handle fitting. Each handled option has its own photos so you can choose the wood grain and horn pattern you prefer. The blade-only option is supplied without a handle and requires a securely fitted handle before use.\u003c\/p\u003e\n\u003ch2\u003eHandle Options\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmboyna Burl \u0026amp; Horn 1:\u003c\/strong\u003e The original handled knife, shown in the first five product photos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Only:\u003c\/strong\u003e Supplied without a handle, shown in the next two photos.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmboyna Burl \u0026amp; Horn 2:\u003c\/strong\u003e The newly added individual knife with contrasting pale and reddish Amboyna burl and a streaked horn ferrule, shown in the final two photos.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUse this knife on vegetables, herbs, fruits, and boneless proteins. Do not use it on frozen food, bones, hard squash stems, pits, shells, or anything harder than you can comfortably chew. Avoid twisting, prying, scraping ingredients with the cutting edge, or applying side-to-side pressure. For best results, pair it with a soft, knife-friendly cutting surface like a \u003ca title=\"Hasegawa Cutting Boards\" href=\"https:\/\/tokushuknife.eu\/collections\/hasegawa-cutting-board\"\u003e\u003cstrong\u003eHasegawa Pro Cutting Board\u003c\/strong\u003e \u003c\/a\u003eor similar professional-grade board.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is the Nigara SG-STRIX Hakata Kiritsuke Nakiri best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife is best for precise vegetable prep, push cuts, onion work, herbs, fruit, and clean slicing tasks. The tall nakiri-style blade gives excellent board contact, while the hakata-style tip adds extra control for detailed cuts and tip work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is SG-STRIX stainless?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e SG-STRIX is a high-performance powder stainless steel. It offers excellent edge retention, high hardness, and strong cutting performance while being much easier to maintain than reactive carbon steels. Like all quality knives, it should still be washed and dried by hand after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, but it is best for home cooks who want a precise Japanese knife and are willing to use proper technique. It is not designed for rough chopping, twisting, scraping, or cutting hard ingredients. If treated correctly, it delivers extremely satisfying performance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash and dry it by hand immediately after use. Do not put it in the dishwasher. Avoid cutting hard foods, bones, frozen items, or anything that could chip the fine edge. Use a soft cutting board and maintain the edge with careful stropping or professional sharpening when needed.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Nigara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Nigara Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hirosaki, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShape:\u003c\/strong\u003e Hakata Kiritsuke Nakiri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e San Mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SPG STRIX Powder Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless Steel Damascus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Migaki Tsuchime Hammered Matte Polish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMark:\u003c\/strong\u003e Machine Engraved “Nigara Made”\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double-Bevel, Even 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180 mm (measured tip to machi)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCutting-Edge Length:\u003c\/strong\u003e 165 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height: \u003c\/strong\u003e50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length (original handled knife):\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight (original handled knife):\u003c\/strong\u003e 175g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Shape (handled options):\u003c\/strong\u003e Octagonal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Amboyna Burl and Horn; no handle included with Blade Only\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Length (original handled knife):\u003c\/strong\u003e 135mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Wash and dry by hand. Not dishwasher safe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are approximate. Overall length, weight and handle length refer to the original handled knife and may vary with the handle. These handled measurements do not apply to Blade Only.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare Notes\u003c\/h2\u003e\n\u003cp\u003eThis is a high-hardness Japanese specialty knife designed for precision cutting. Do not cut frozen foods, bones, hard seeds, shells, or dense items that can damage the edge. Avoid twisting the blade during cuts, scraping food with the cutting edge, or using side-to-side pressure. For the best experience, use a soft cutting surface such as a Hasegawa cutting board.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Amboyna Burl \u0026 Horn 1","offer_id":49515471438081,"sku":null,"price":500.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50418816286977,"sku":null,"price":369.0,"currency_code":"EUR","in_stock":true},{"title":"Amboyna Burl \u0026 Horn 2","offer_id":50418816319745,"sku":null,"price":500.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/nigara-sg-strix-hakata-nakiri-amboyna-horn-2-front.jpg?v=1790688620"},{"product_id":"tu-nguyen-52100-rainbow-damascus-kiritsuke-gyuto-210mm","title":"Tu Nguyen 52100 Rainbow Damascus Kiritsuke Gyuto 210mm with Ebony \u0026 Horn Handle","description":"\u003cp\u003eHand-forged by Tu Nguyen in Hanoi, Vietnam, this 210mm kiritsuke gyuto combines a 52100 carbon-steel cutting core with expressive rainbow Damascus cladding, a black acid-etched finish, and a traditional ebony and horn handle.\u003c\/p\u003e\n\n\u003cp\u003eThe K-tip profile provides the versatility of a chef's knife with a fine point for detailed work. Its approximately 52mm-tall blade gives comfortable knuckle clearance and plenty of usable surface area for preparing vegetables, boneless meat and fish.\u003c\/p\u003e\n\n\u003ch2\u003eOur hands-on experience\u003c\/h2\u003e\n\n\u003cp\u003eWe have used this knife in our own kitchen, and its performance lives up to its appearance. The 52100 core held its edge well through regular cooking, while the blade's grind helped ingredients separate from the face more readily than they do with many thin, highly polished knives.\u003c\/p\u003e\n\n\u003cp\u003eIt cuts cleanly without feeling overly delicate and offers the practical food release we look for in an everyday chef's knife. The rainbow Damascus is distinctive, but this is an accomplished cutting tool rather than a knife that relies on appearance alone.\u003c\/p\u003e\n\n\u003ch2\u003eAn honest note about the finish\u003c\/h2\u003e\n\n\u003cp\u003eThe black acid-etched finish provides some initial protection against oxidation, but it is not permanent and does not make the blade stainless. With use, the dark finish can gradually fade or wear, particularly within the darker sections of the rainbow pattern.\u003c\/p\u003e\n\n\u003cp\u003eThis happened on the knife we personally tested. It did not affect cutting performance, and the blade continued to look attractive, but customers should expect the finish to evolve rather than remain completely unchanged.\u003c\/p\u003e\n\n\u003cp\u003eThe exposed 52100 cutting core is reactive carbon steel and can develop a natural patina. Wash the knife by hand and dry it immediately after use.\u003c\/p\u003e\n\n\u003ch2\u003eHandle\u003c\/h2\u003e\n\n\u003cp\u003eThe dark ebony handle is paired with a natural horn ferrule, creating a restrained counterpoint to the colourful blade. Natural variations in the wood and horn are part of the character of a handmade knife.\u003c\/p\u003e\n\n\u003ch2\u003eWho this knife is for\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eCooks who value good edge retention from 52100 carbon steel\u003c\/li\u003e\n  \u003cli\u003eAnyone looking for a versatile 210mm K-tip chef's knife\u003c\/li\u003e\n  \u003cli\u003eThose who appreciate a grind that encourages food release\u003c\/li\u003e\n  \u003cli\u003eOwners comfortable with the care required by reactive carbon steel\u003c\/li\u003e\n  \u003cli\u003eCooks who want handmade construction and an individual appearance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis knife is less suitable for someone who wants a dishwasher-safe knife, a maintenance-free stainless blade, or a decorative finish that will remain completely unchanged.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eTu Nguyen Manh \/ OG Knives Workshop\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of manufacture\u003c\/th\u003e\n\u003ctd\u003eHanoi, Vietnam\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eKiritsuke gyuto \/ K-tip chef's knife\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003eApproximately 210mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height\u003c\/th\u003e\n\u003ctd\u003eApproximately 52mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness\u003c\/th\u003e\n\u003ctd\u003eApproximately 2.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003e52100 high-carbon chromium steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eRainbow Damascus\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eBlack acid etch\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eEbony with natural horn ferrule\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSteel care\u003c\/th\u003e\n\u003ctd\u003eReactive carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth scope=\"row\"\u003eRecommended use\u003c\/th\u003e\n\u003ctd\u003eVegetables, boneless meat, fish and general preparation\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eCare instructions\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHand-wash only and dry immediately.\u003c\/li\u003e\n  \u003cli\u003eDo not leave the blade wet or resting against acidic foods.\u003c\/li\u003e\n  \u003cli\u003eApply a small amount of food-safe knife oil before extended storage.\u003c\/li\u003e\n  \u003cli\u003eExpect the core steel to develop a patina and the black acid etch to soften with use.\u003c\/li\u003e\n  \u003cli\u003eDo not cut bones, frozen food or hard shells.\u003c\/li\u003e\n  \u003cli\u003eAvoid twisting or lateral force through the fine K-tip.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tu Nguyen","offers":[{"title":"Default Title","offer_id":49839265480961,"sku":"TN-RD-52100-KG210-EBH","price":395.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/tu-nguyen-52100-rainbow-damascus-kiritsuke-gyuto-210mm-primary.jpg?v=1786784091"},{"product_id":"yoshimi-kato-sg2-v-tsuchime-kiritsuke-gyuto-240mm-ebony","title":"Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm – Ebony Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Yoshimi Kato SG2 V-Tsuchime Kiritsuke Gyuto 240mm is a long, precise Japanese chef knife forged in Echizen, Fukui. It combines the reach and versatility of a 240mm gyuto with a flatter cutting profile and sharply defined K-tip, giving experienced cooks excellent control for push-cutting, long slicing strokes, and detailed tip work.\u003c\/p\u003e\n\u003cp\u003eAt the core is SG2, also known as R2, a powdered stainless steel valued for its fine grain, strong edge retention, and practical corrosion resistance. Yoshimi Kato’s thin geometry allows the steel to move cleanly through food while retaining enough blade length for larger vegetables, boneless proteins, and efficient professional prep.\u003c\/p\u003e\n\u003cp\u003eThe polished V-tsuchime finish uses directional hammer marks to create a crisp, feathered pattern across the blade face. An octagonal ebony wa handle with a contrasting white accent ring completes the knife with a restrained, premium presentation and secure pinch-grip balance.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Knife?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e240mm K-tip gyuto profile:\u003c\/strong\u003e Provides long cutting strokes, a flatter working edge, and a precise tip for detailed work.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSG2 powdered stainless steel:\u003c\/strong\u003e Offers excellent edge retention, fine sharpness, and straightforward daily maintenance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThin Echizen geometry:\u003c\/strong\u003e Designed for clean, low-resistance cutting through vegetables and boneless proteins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eV-tsuchime finish:\u003c\/strong\u003e Distinctive directional hammer marks add visual depth and texture to the polished blade.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEbony wa handle:\u003c\/strong\u003e Dense octagonal ebony with a white accent ring gives the knife a stable, ambidextrous grip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho Is It For?\u003c\/h2\u003e\n\u003cp\u003eThis knife is best suited to professional chefs and experienced home cooks who enjoy longer blades, push-cutting, and tip-led precision. It is a versatile primary knife for vegetables, herbs, fruit, fish, and boneless meat. The hard, thin edge is not intended for bones, frozen food, hard pits, twisting, or lateral pressure.\u003c\/p\u003e\n\u003ch2\u003eAbout Yoshimi Kato\u003c\/h2\u003e\n\u003cp\u003eYoshimi Kato works in Takefu Knife Village in Echizen and represents the third generation of the Kato family workshop. His knives are known for refined heat treatment, thin cutting geometry, expressive surface finishes, and careful fit and finish across both carbon and stainless steels.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Gyuto \/ K-tip Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Echizen, Fukui, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e SG2 \/ R2 powdered stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San-mai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Polished V-tsuchime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 380mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 4.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 213g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Octagonal ebony wa handle with white accent ring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Ambidextrous\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are representative averages for this handmade 240mm configuration. Individual knives may vary slightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not place the knife in a dishwasher. Use a wood, rubber, or quality synthetic cutting board and avoid bones, frozen foods, hard pits, twisting, or lateral pressure. Maintain the edge with a strop or fine whetstone and sharpen on quality water stones as needed.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003ch3\u003eIs this a traditional single-bevel kiritsuke?\u003c\/h3\u003e\n\u003cp\u003eNo. This is a double-bevel K-tip gyuto. It combines the angled kiritsuke-style tip with the familiar sharpening and ambidextrous use of a gyuto.\u003c\/p\u003e\n\u003ch3\u003eIs SG2 stainless?\u003c\/h3\u003e\n\u003cp\u003eYes. The SG2 core and stainless cladding provide strong corrosion resistance, although prompt hand washing and drying are still recommended.\u003c\/p\u003e\n\u003ch3\u003eWhat is a 240mm kiritsuke gyuto best used for?\u003c\/h3\u003e\n\u003cp\u003eThe longer edge is useful for large produce, portioning boneless proteins, and extended slicing strokes. Its K-tip also excels at scoring, trimming, and other precise work.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for left-handed cooks?\u003c\/h3\u003e\n\u003cp\u003eYes. The double-bevel edge and octagonal wa handle are suitable for both right- and left-handed use.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":50188859900161,"sku":"YK-SG2-VTSU-KGY240-EB","price":429.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yoshimi-kato-sg2-v-tsuchime-kiritsuke-gyuto-240mm-04-reverse-side.jpg?v=1786701776"},{"product_id":"hatsukokoro-ginrei-silver-3-nashiji-kiritsuke-petty-125mm-mono-olive-wood-handle","title":"Hatsukokoro Ginrei Silver #3 Nashiji Kiritsuke Petty 125mm – Mono Olive Wood Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Ginrei Silver #3 Nashiji Kiritsuke Petty 125mm is a compact kitchen knife for precise everyday preparation. Its short blade and pointed kiritsuke tip are well suited to trimming, peeling and slicing smaller ingredients, while the light 67g weight makes it easy to manoeuvre.\u003c\/p\u003e\n\u003cp\u003eA Ginsan (Silver #3) stainless steel core is paired with stainless cladding in a three-layer construction. The nashiji, or pear-skin, finish gives the blade a softly textured appearance above the visible cladding line.\u003c\/p\u003e\n\u003cp\u003eThis version is fitted with an octagonal mono olive wood handle. Its single-piece design highlights the wood's warm colour and distinctive natural grain. All knives in this batch have the same handle material; grain and colour vary between individual pieces.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eHatsukokoro\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSeries\u003c\/th\u003e\n\u003ctd\u003eGinrei\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife type\u003c\/th\u003e\n\u003ctd\u003eKiritsuke petty\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003eGinsan \/ Silver #3 stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003e3 layers, stainless clad\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eNashiji\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e125mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eTotal length\u003c\/th\u003e\n\u003ctd\u003e245mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height\u003c\/th\u003e\n\u003ctd\u003e30mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness at heel\u003c\/th\u003e\n\u003ctd\u003e1.8mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness at midpoint\u003c\/th\u003e\n\u003ctd\u003e1.5mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness at tip\u003c\/th\u003e\n\u003ctd\u003e0.3mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e67g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eOctagonal mono olive wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eMeasurements are approximate and may vary slightly between individual knives. Photos show a representative knife; the olive wood grain of your knife may differ.\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash and dry immediately after use. Do not soak or put in a dishwasher. Use a wooden or soft plastic cutting board, and avoid bones, frozen food and twisting the blade during a cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50344790786305,"sku":null,"price":129.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-ginrei-silver-3-nashiji-kiritsuke-petty-125mm-olive-01.jpg?v=1789720442"},{"product_id":"yoshikazu-ikeda-white-1-mizu-honyaki-kiritsuke-220mm","title":"Yoshikazu Ikeda White #1 Mizu Honyaki Kiritsuke 220mm","description":"\u003ch2\u003eYoshikazu Ikeda White #1 Mizu Honyaki Kiritsuke 220mm\u003c\/h2\u003e\n\u003cp\u003eA White #1 carbon-steel kiritsuke by Yoshikazu Ikeda, combining a flowing hamon with a distinctive angled tip. The measured 200 mm cutting edge and 48.5 mm heel height offer a compact working length for controlled slicing and precise kitchen preparation.\u003c\/p\u003e\n\u003cp\u003eMizu honyaki construction uses a single piece of steel, differentially hardened and quenched in water. The visible hamon reflects this hardening process and gives each blade its own character.\u003c\/p\u003e\n\u003ch3\u003eChoose your handle option\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrisma Handle:\u003c\/strong\u003e A complete knife fitted with the multicoloured Prisma handle shown in the Prisma Handle gallery.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Only:\u003c\/strong\u003e Supplied without a handle, as shown in the Blade Only gallery. A suitable handle must be fitted before use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Yoshikazu Ikeda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife type:\u003c\/strong\u003e Kiritsuke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e White #1 (Shirogami #1) carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Mizu honyaki, water quenched\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasured blade \/ cutting-edge length:\u003c\/strong\u003e 200 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal blade length:\u003c\/strong\u003e 220 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length with Prisma handle:\u003c\/strong\u003e approximately 355 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade height at heel:\u003c\/strong\u003e 48.5 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at heel:\u003c\/strong\u003e 3.5 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness at midpoint:\u003c\/strong\u003e 2.5 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine thickness near tip:\u003c\/strong\u003e 0.1 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight with Prisma handle:\u003c\/strong\u003e 211 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThe 220 mm designation refers to the total blade length; the measured cutting edge is 200 mm. Measurements are approximate. The overall length and weight above refer to the Prisma-handled knife. For the blade-only option, finished dimensions and weight depend on the handle fitted. Hamon and appearance may vary between individual blades.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWhite #1 is reactive carbon steel and will develop a patina with use. Hand wash, wipe the blade during preparation and dry thoroughly after use. Do not soak or put in a dishwasher. Apply a light coat of food-safe blade oil before extended storage. Use a wooden or suitable synthetic cutting board; avoid bones, frozen food, twisting and prying. Maintain the edge with appropriate whetstones.\u003c\/p\u003e","brand":"Yoshikazu Ikeda","offers":[{"title":"Prisma Handle","offer_id":50450019614977,"sku":null,"price":1695.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50450019647745,"sku":null,"price":1595.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/yoshikazu-ikeda-white-1-mizu-honyaki-kiritsuke-220mm-prisma-02.jpg?v=1790845198"},{"product_id":"hatsukokoro-hayabusa-ats-34-migaki-kiritsuke-240-mm-rh-asymmetric-bevel","title":"Hatsukokoro Hayabusa ATS-34 Migaki Kiritsuke 240 mm – RH Asymmetric Bevel","description":"\u003ch2\u003eHatsukokoro Hayabusa ATS-34 Migaki Kiritsuke 240 mm\u003c\/h2\u003e\n\u003cp\u003eA long, slender Japanese kitchen knife with a precise kiritsuke tip, a clean Migaki finish and an ATS-34 stainless steel core. The 240 mm blade gives you room for controlled slicing and everyday preparation, while its 50 mm heel height provides useful knuckle clearance. A slim spine tapers from 2.3 mm at the heel to a fine tip for detailed work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRight-handed asymmetric bevel:\u003c\/strong\u003e this knife is intended for right-handed use. Preserve its existing asymmetry when sharpening; contact Tokushu Knife Malta if you need sharpening advice.\u003c\/p\u003e\n\u003ch3\u003eSteel and finish\u003c\/h3\u003e\n\u003cp\u003eThe ATS-34 stainless core is supported by stainless cladding in a three-layer San Mai construction. The Migaki finish shows a fine brushed texture and the visible transition between the core and cladding. It offers the convenience of stainless steel while still benefiting from careful washing, prompt drying and proper storage.\u003c\/p\u003e\n\u003ch3\u003eChoose your handle\u003c\/h3\u003e\n\u003cp\u003eSelect one of four fitted wa handles, or choose the unmounted blade for your own handle project. The photographs for each option show its corresponding knife. The main photographs feature the Cypress \u0026amp; Horn version.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCypress \u0026amp; Horn:\u003c\/strong\u003e figured cypress wood paired with a light horn ferrule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosewood \u0026amp; Ebony:\u003c\/strong\u003e rosewood paired with an ebony ferrule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosewood \u0026amp; Horn:\u003c\/strong\u003e figured rosewood paired with a horn ferrule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEbony \u0026amp; Horn:\u003c\/strong\u003e Ebony wood paired with a horn ferrule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Only:\u003c\/strong\u003e the blade and exposed tang, supplied without a handle. A suitable handle must be fitted before use; professional fitting is recommended.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand \/ series\u003c\/th\u003e\n\u003ctd\u003eHatsukokoro \/ Hayabusa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eKnife style\u003c\/th\u003e\n\u003ctd\u003eKiritsuke \/ K-tip chef's knife\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCore steel\u003c\/th\u003e\n\u003ctd\u003eATS-34 stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003eStainless-clad San Mai\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eMigaki\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBevel\u003c\/th\u003e\n\u003ctd\u003eRight-handed asymmetric bevel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e240 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOverall length with handle\u003c\/th\u003e\n\u003ctd\u003e373 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBlade height at heel\u003c\/th\u003e\n\u003ctd\u003e50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness at heel\u003c\/th\u003e\n\u003ctd\u003e2.3 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness at midpoint\u003c\/th\u003e\n\u003ctd\u003e2.0 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSpine thickness at tip\u003c\/th\u003e\n\u003ctd\u003e0.1 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight with handle\u003c\/th\u003e\n\u003ctd\u003e164 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight without handle\u003c\/th\u003e\n\u003ctd\u003e122 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eMeasurements are approximate. The stated overall length and fitted weight are reference measurements; different natural wood and horn handles can affect the final length, weight and balance. Grain and horn markings vary naturally.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eUse and care\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUse on a suitable wooden or soft synthetic cutting board.\u003c\/li\u003e\n\u003cli\u003eAvoid bones, frozen foods and twisting or prying with the blade.\u003c\/li\u003e\n\u003cli\u003eHand wash and dry promptly. Do not soak or put in a dishwasher.\u003c\/li\u003e\n\u003cli\u003eMaintain the edge with whetstones, respecting the right-handed asymmetric bevel.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Cypress \u0026 Horn","offer_id":50692194697473,"sku":"HK-HAYA-ATS34-K240-CYPRESS-HORN","price":249.0,"currency_code":"EUR","in_stock":true},{"title":"Rosewood \u0026 Ebony","offer_id":50692194730241,"sku":"HK-HAYA-ATS34-K240-ROSEWOOD-EBONY","price":209.0,"currency_code":"EUR","in_stock":true},{"title":"Rosewood \u0026 Horn","offer_id":50692194763009,"sku":"HK-HAYA-ATS34-K240-ROSEWOOD-HORN","price":239.0,"currency_code":"EUR","in_stock":true},{"title":"Ebony \u0026 Horn","offer_id":50692194795777,"sku":"HK-HAYA-ATS34-K240-AMBOYNA-HORN","price":249.0,"currency_code":"EUR","in_stock":true},{"title":"Blade Only","offer_id":50692194828545,"sku":"HK-HAYA-ATS34-K240-BLADE","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hatsukokoro-hayabusa-ats34-kiritsuke-240-cypress-horn-1.jpg?v=1791815592"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/collections\/kiritsuke-357861.jpg?v=1781198327","url":"https:\/\/tokushuknife.eu\/en-es\/collections\/kiritsuke-knives.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}