Kagekiyo VG10 Damascus Kiritsuke knife 210mm (8.3") Wood micarta - Knife-Life - Best Japanese Knife Store
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SKU: BB#75513-KI210VG10
4 1 1 reviews

Kagekiyo VG10 Damascus Kiritsuke knife 210mm (8.3") Wood micarta

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Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long, blade made from beautiful stainless Damascus steel, using high-purity steel VG10 as the central core. Japanese-style wood micarta handle.

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Great knife!
4
06/30/2021

I'm a home cook and have been using this knife for a month or so now. Before this, I had only used 210mm Gyuto's. Initially the 240mm felt big and a little intimidating but I quickly got used to the size and it has become my "go to" knife in the kitchen. It breezes through things like butternut squash way better than my other knives. It comes sharp out of the box and with VG 10 steel and the ebony handle, I find it easy to look after. Really happy with it!

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Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long, blade made from beautiful stainless Damascus steel, using high-purity steel VG10 as the central core. Japanese-style wood micarta handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Kagekiyo Gyuto knife is a perfect choice for home "Everyday" cooking, and it is an excellent first knife for people who wants to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns

Knife Type Kiritsuke
Brand Baba Hamono
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 363/14,3
Blade Lenth (mm/inch) 210/8,3
Blade Height at Base/Heel (mm/inch) 46/1,82
Blade Thickness above heel (mm/inch) 2/0
Blade Thickness above tip (mm/inch) 1,5/0
Blade Steel / Core steel VG10
Blade Core Hardness 59-60HRC
Blade Construction / Structure Damascus
Knife Handle Material Wood micarta
Handle Bolster No
Handle style Japanese
Total Knife Weight (g/Oz) 165/5,82
Hand-sharpened Yes
Place of Origin Sakai 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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