









Kanetsune 860 | Ichizu series Kiritsune Gyuto Knife 210mm
| Made in Japan |
Description

- This series is recommended for users who prefer a simple style that uses solid wood, which is the opposite of the beautiful blade pattern of Damascus steel.
- VG-10 single layer steel boasting the highest quality with sharp sharpness and good blade durability. Hardness is HRC: 60±0.5.
- This is a masterpiece created by a Seki knife craftsman with a noble spirit who does not compromise on knife making.
- Glossy polished octagonal pattern with a sense of luxury. Laminated reinforced wood leaves a good impression with its intentionally subdued wood grain pattern.
- This simple natural look goes well with a clean and stylish kitchen.
- This knife, which looks beautiful and cuts well, enriches the hearts of those who cook and will be loved for a long time. In the old days, there was a custom of gifting a "talisman sword", but nowadays, more and more people are giving kitchen knives as auspicious gifts as they "open up the future".
- Reliable and regular product, purely made in Japan (Seki City, Gifu Prefecture)
Specification

- Knife Type: Kiritsune Gyuto/Chef ( For large vegetables and meat. All-purpose Western knife)
- Blade Material: VG-10 stainless steel (single-layer steel)
- Blade Edge: Double Edge
- Handle: Laminated reinforced wood (dark brown)
- Blade Length: 210mm ( 8.26")
- Overall Length: 350mm ( 13.80")
- HRC: 60±0.5
Care and Maintenance
Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:
Safe Handling:
- Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge.
- Keep the knife out of the reach of children to prevent accidents or injuries.
Proper Use:
- Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.
Cleaning:
- After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
- Carefully clean both sides of the blade, the handle, and any other exposed parts.
- Rinse the knife thoroughly to remove all soap residue.
Drying:
- Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
- Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.
Storage:
- Store the knife in a safe and dry place, away from moisture and humidity.
- Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.
Sharpening:
- To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
- Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.
By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.
Dishwasher Safe: No

Ichizu Series Kiritsune Gyuto Knife 210mm | Made in Japan
Sale price$449.00 USD
Regular price$449.00 USD
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Ichizu Series Kiritsune Gyuto Knife 210mm | Made in Japan
Sale price$449.00 USD