Chef's knife/Kiritsuke 210 mm Konoll® Black Dyeing

Product detailed description

Traditional Japanese Kiritsuke Konoll® Black Dyeing knife

Kiritsuke is a traditional Japanese knife that combines elements of Yanagiba and Usuba, combining precision in cutting fish and efficiency in cutting vegetables. In Japan, it is considered a knife for experienced chefs, as its use requires technical skill and precision.

Distinctive design and functionality

The blade of the Kiritsuke knife is longer and wider than that of a standard kitchen knife, with a distinctly beveled tip that facilitates precise cuts. The blade is double-sided sharpened and is more suitable for universal use. Thanks to its design and precise workmanship, the Kiritsuke is a popular tool not only among professional chefs, but also among Japanese cuisine enthusiasts who are looking for an exceptional and effective knife.

Knives from the KONOLL Black Dyeing series are visually stunning and fit perfectly in the hands of both right- and left-handed users. Every chef will appreciate not only their exceptional design, but also the perfect ergonomics of the western oval handle.

Perfect hand-forged Black Forging blade

Black Forging knife blades are hand-forged with a core of modern MD-606 powder steel. This high-quality powder steel ensures high hardness, long blade life, and stable cutting properties. Subsequent controlled heat treatment ensures an optimal balance between sharpness, durability, and toughness of the blade. Raw pattern of hand-forged steel. The unpolished, lively surface with a distinctive pattern of steel layers reveals the true character of craftsmanship and gives each knife a unique identity. Precise workmanship ensures easy maintenance and long-lasting sharpness, which can be easily restored by sharpening on water stones.

#ShowMore#

Ergonomic oval handle inspired by Japanese tradition

The handle is made from a combination of stabilized wood and green resin. This material was chosen for its strength, moisture resistance, and visual appeal. It offers a comfortable, secure grip and balance that will be appreciated by both home cooks and professionals. The shape of the handle ensures a natural and secure grip that adapts to the palm regardless of the cutting style. The handle does not slip, does not press into the hand, and allows precise control over the blade even during longer work in the kitchen. This shape is especially popular with Japanese-style knives, where emphasis is placed on balance and feel when cutting.

Luxurious packaging – the ideal gift

Each knife is carefully stored in a wooden gift box together with a certificate of authenticity. The combination of top-quality workmanship, exclusive materials, and precise presentation makes this series the ideal gift for any lover of perfect knives.

The difference between concave and classic V-grinding

Concave grinding is characterized by a gently curved blade profile, which allows for a very thin and extremely sharp edge. Thanks to the smaller amount of material behind the edge, the knife offers minimal resistance when cutting, cuts smoothly and precisely, and is significantly more comfortable to work with. Another big advantage of the concave grind is that it is easier to resharpen, which means that the knife retains its sharpness for a long time and offers real cutting pleasure.

The classic V-grind has straight surfaces converging into the blade, which is thicker than the concave grind. This creates greater resistance when cutting and the blade becomes blunt more easily. A knife with a V-grind retains its sharpness less well and is more difficult to resharpen. Although this type of grind is more durable, it does not provide as smooth and precise a cut as a concave grind.

Chef knife parameters:

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.