Yoshihiro VG10 Hammered Damascus Kiritsuke Sword Tip Multipurpose Japanese Chef Knife 8.25 inch – Western Style Mahogany HandleSale

Forged and hammered with 16 layers of steel in the Damascus tradition with a VG10 Core, the VG10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.

Yoshihiro VG10 Hammered Damascus Kiritsuke Sword Tip Multipurpose Japanese Chef Knife 8.25 inch – Western Style Mahogany Handle that’s perfect for your next game. It’s made of 100% polyester, so it’s easy to care for and provides long-lasting durability.

The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.

Welcome to buy Yoshihiro VG10 Hammered Damascus Kiritsuke Sword Tip Multipurpose Japanese Chef Knife 8.25 inch – Western Style Mahogany Handle. Here you will find the newest and official items. We offer the latest styles, sizes and colors.

Preparing delicious meals starts with taking wholesome ingredients and using the tools such as a high quality chef’s knife to make every meal into something special. The Kiritsuke is suited for many tasks such as for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven. Even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. An optional protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.