Hokiyama Ginga San-mai Silver steel 3 Kiritsuke 240mm (9.5") Elongated Octagonal Walnut Handle - Knife-Life - Best Japanese Knife Store
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SKU: HY#81103-KI240SS3
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Hokiyama Ginga San-mai Silver steel 3 Kiritsuke 240mm (9.5") Elongated Octagonal Walnut Handle

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This "no flashy" and naturally looking Kiritsuke knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 210mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnu

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This "no flashy" and naturally looking Kiritsuke knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 210mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut perfectly matches with blade raw-finish pattern. Each knife is packed with traditional patterns in a premium Japanese authentic gift box. Fantastic sharpness, high corrosion resistance, and easy maintenance make the Hokiyama Ginga Kiritsuke knife perfect for home "Everyday" cooking. And, of course, it is an excellent first knife for people who want to start using a Japanese knife.

Knife Type Kiritsuke
Brand Hokiyama Cutlery
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 40/1.58
Blade Lenth (mm/inch) 240/9.5
Blade Height at Base/Heel (mm/inch) 47/1.86
Blade Thickness above heel (mm/inch) 2/0.08
Blade Thickness above tip (mm/inch) 2/0.08
Blade Steel / Core steel Silver steel 3
Blade Core Hardness 60-61HRC
Blade Construction / Structure San mai
Knife Handle Material Walnut
Handle Bolster No
Total Knife Weight (g/Oz) 176/6.21
Hand-sharpened Yes
Place of Origin Kochi Japan
Classical Kiritsuke knife is a multipurpose knife (mix between Yanagiba (Japanese fish slicer) and Usuba (Japanese vegetable knife)). The hallmark of Kiritsuke is a squared-off blade tip, giving it a very unique and brutal design. Recently, because of this design (brutal look), the Kiritsuke knife has become very popular among home cooking enthusiasts worldwide. But for Western cuisine is more typical to deal with red meat rather than fresh fish. For this reason, some of the modern Kiritsuke knives have the same blade shape as a Gyuto knife but with a squared-off blade tip. Usualy, Kiritsuke blade lengths range from 190mm to 340mm (210-240mm most popular). The handle can be Western or Japanese style. Japanese Kiritsuke knife is the coolest look multipurpose knife in the kitchen.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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