Chef / Kiritsuke Knife 210 mm Hokiyama Sakon Bokusui ROU-Wave

Product detailed description

Kiritsuke Chef's Knife from the Sakon Bokusui ROU-Wave Series

An extremely sharp Japanese Kiritsuke knife made from Damascus steel with an impressive design and the highest quality. The Kiritsuke knife is a specific Japanese knife that is considered unique and valued for its versatility and elegant design. The Kiritsuke is a traditional knife that was originally used exclusively by Japanese chefs or sushi masters. One of the main characteristics of the Kiritsuke knife is its unique shape. It has a long, straight blade with an asymmetrical profile that combines the properties of a Yanagiba knife (Japanese fish knife) and a Usuba knife (Japanese vegetable knife) into one shape. On one side, the blade is longer with a convex shape, which is ideal for fish, while on the other side, the blade is shorter with a concave shape, which is suitable for working with vegetables. This asymmetrical shape allows the chef to perform various tasks with one knife. The Kiritsuke knife is a popular tool among chefs due to its versatility. It is suitable for slicing, dicing, mincing, dividing and other kitchen tasks. It is ideal for working with various types of meat, fish, vegetables and fruit. The Kiritsuke knife blade is usually very sharp and thin, allowing for precise cuts and achieving professional results. Overall, the Kiritsuke knife is valued for its versatility and ability to achieve excellent results when preparing sushi, sashimi and other Japanese dishes. It is an excellent tool for professionals and passionate home cooks who appreciate the quality and traditional craftsmanship of Japanese knives.

The core of this knife is made of stainless Aichi AUS-10 steel, with a hardness of around HRC 62. Due to its high chromium (Cr) content, AUS-10 resists corrosion very well. The octagonal handle of these knives in the series is made of lacquered oak wood.

We recommend purchasing a sheath or blade protector for the knife.

Knife parameters:

The Hokiyama Sakon Bokusui ROU-Wave Damascus knives feature a very distinctive 32-layer Damascus pattern that enriches the visual aspect of the blade – this pattern is unique to each knife and cannot be replicated. The Damascus pattern is partly rounded and partly curved, hence the name swirling Damascus. Like a fingerprint, no two blades are the same. The entire blade is polished to a mirror shine. You can see yourself in it! At the very edge, you can notice a distinctive curved line (matt finish) that runs the entire length of the blade. This is the line between the core and the 32 softer, outer layers of steel that serve as additional protection for the steel core. Such a sandwich of harder core steel and softer outer steel is called san-mai clad. This is how most of today's Japanese knives are made.

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Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.