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rectangular blade making full contact with the board on every stroke for clean
5mm and 7mm inserts handle julienne strips and vegetable sticks
the Nakiri handles it all with quiet authority
more even peels with less effort and less waste
Magnolia wood has been the traditional handle material for Japanese kitchen knives for centuries
Yoshimune Kiritsuke Kurouchi 180mm Aogami #2 Double Bevel Tosa rectangular blade making full contactExperience the versatility of a Kurouchi Kiritsuke a pointed, multi purpose Japanese blade built for both slicing and vegetable work. The Specs Steel: Aogami (Blue) #2 carbon steel Construction: Hon Warikomi Finish: Kurouchi (forge finish) Grind: Double bevel Blade length: 180mm HRC: 61 63 Handle: Walnut with resin ferrule, Wa style Origin: Tosa, Japan About the Yoshimune Kiritsuke The Kiritsuke is a hybrid blade part Usuba, part Yanagiba with a
