Name: Kiritsuke
Brand: Yoshikane
SKU: YO-KI210W
Price: 395.95 EUR
Availability: InStock

€395,95 EUR

VAT included for EU orders.

YO-KI210W

Kiritsuke (chef's knife) with a 21 cm long blade. Yoshikane manufactures their knives in Sanjo, Japan. The knives are characterized by a relatively thick spine and extremely thin and fine edges. They cut incredibly well but are also delicate. This knife delivers performance at the highest possible level. We highly recommend it!

Core steel: Shirogami #2

Cladding: Stainless steel with a nashiji finish

Blade height: 51 mm

Weight: 187 grams

Handle: Wenge with a buffalo horn bolster. Octagonal shape.

NOTE: Shirogami#2 is not stainless. However, the cladding around the core steel is made of stainless steel that will not be significantly affected by moisture and ingredients. Always remember to wipe the blade dry to prevent rust. Since the steel is reactive, a patina will develop relatively quickly. If you cut proteins, a blue and green patina will appear, while vegetables will produce a more grayish-brown patina.

Manufacturer: Yoshikane
Model: Kiritsuke
Length: 210 mm
Steel: Shirogami #2
Kolstål | Rostfri kappa
HRC: 62-63HRC
Forging:
Handle material: Wenge | Buffalo horn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.