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Hounen Kozan-saku (光山作) Ginsan #3 Kiritsuke bunka Sanmai, Western Pakka -210 mm-
SKU: HOU-K210_WHounen Kozan-saku (光山作) Ginsan Sanmai Kiritsuke bunka 210mm
This sturdy Japanese chef's knife has a sanmai forged core of Japanese Ginsan #3 paper (stainless) carbon steel. This double-sided sharpened knife is completely hand-forged by the master blacksmith from Hounen from the town of Miki. The blade is very thin and manually sharpened and has no thickenings, which makes sharpening very easy.
- Blade length: 210 mm
- Total length: 365 mm
- Weight: 196 grams
- Blade thickness: 1.9 mm
- Steel type: core steel: Japanese Ginsan #3 (stainless) steel with 2 softer steel layers for the outside
- Hardness: 62-63 (Rockwell C)
- Handle: Western style handle of black pakka wood and forged bolster (full tang)
Like all Japanese knives, Hounen's handmade knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
the Kiritsuke Knife - written in Japanese as 切付包丁 (切りつけ) and pronounced Kiritsuke Bōchō.
It is a traditional Japanese kitchen knife, usually 200-330 mm long. This knife is best used for: chicken, fish, herbs, vegetables.
The Kiritsuke is one of the few traditional Japanese-style multi-purpose knives and is a hybrid between the Yanagiba (for raw fish (sashimi)) and the Usuba (Japanese-style vegetable knife). This versatile knife has a long blade like a Yanagiba and a straight cutting edge like a Usuba, resulting in a hybrid design with dual properties; it can be used as a Usuba for slicing vegetables, or as a Yanagiba to easily cut raw fish. The long and flat blade, straight edge and reverse tanto point give the Kiritsuke its distinctive sword shape.
What does Kiritsuke mean?
Literally translated, 'Kiritsuke' in Japanese means 'to cut open'. True to its name, the long and high blade combined with its straight, sharp edge and angled 'reverse tanto' point makes the Kiritsuke an all-rounder for cooking Japanese dishes, such as slicing and finely dicing vegetables, or preparing of slices of raw fish for sashimi.
