-24%
Kagemitsu Kitadake, Gyuto (chef's knife), Shirogami #1, 210 mm -Cherrywood-
Kagemitsu 北岳 Kitadake Gyuto,
This Japanese chef's knife has a core of Japanese Shirogami #1. This non-rust-resistant steel is one of the purest types of steel available and can therefore be sharpened extremely sharp. It doesn't get any sharper than this. The knife is sensitive to rust and chipping (so be careful with hard and frozen products!). This double-sided sharpened knife has a beautiful protective layer of soft forged stainless steel. The blade is very thin and manually sharpened and has no thickenings, which makes sharpening very easy.
Mount Kita (北岳, Kita-dake) is a mountain in the Akaishi Mountains - "Southern Alps" (南アルプスMinami-Arupusu), in the Japanese prefecture of Yamanashi.
It is the second highest mountain in Japan, after Mount Fuji, and is known as "the leader of the Southern Alps". It is included in the 100 famous Japanese mountains. It is located in the Minami Alps National Park, near the city of Minami Alps.
- Blade length 210 mm
- Total length: 400 mm
- Weight: 160-170 grams
- Blade thickness: only 2.0 mm
- Steel type: core steel: Japanese Shirogami #1 (non-stainless) with 2 layers of softer steel on the outside
- Hardness: 63 + - 1 (Rockwell C)
- Handle: Traditional octagonal cherry wood handle with black ebony bolster
We had these knives made by the same craftsmen who also make the famous "Konosuke" knives! Like all Japanese knives, Kagemitsu handmade knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
