Kotai - Kiritsuke is a hybrid chef’s knife that combines the agility of a Gyuto with the length of a Yanagiba, featuring a “K-tip” (reverse tanto) tip for increased precision in fine cutting tasks. Its 21 cm blade is ideal for long slicing, clean work and chaining preparations with a very “chef-style” feel, while remaining versatile for meat, fish and vegetables.

Kotai - Kiritsuke

Handmade, it uses high-carbon 440C stainless steel, rust-resistant and cryogenically treated. The HRC 60 ±1 hardness, thin 1.8 mm spine and 15° edge angle deliver razor-sharp, consistent cutting. The double bevel and symmetrical 50/50 sharpening suit both right- and left-handed users. At 190 g, it remains light and stable, with a hidden full tang and an ebony handle for a premium grip. Supplied with a bamboo saya and a durable bamboo box.

• Slice fish for sashimi or carpaccio with a smooth motion, without back-and-forth movement.
• Finely slice vegetables and herbs, especially when the blade is kept flat on the cutting board.
• Create aesthetic cuts: ultra-clean julienne, consistent brunoise, flawless slices.

Its tip is formidable for precision work: incisions, scoring, finishing touches. It is a kitchen scalpel, not a machete.

• Type de couteau : Kiritsuke.
• Longueur de la lame : 21 cm.
• Longueur du manche : 12 cm.
• Longueur totale : 33 cm.
• Matériau de la lame : High-carbon 440C stainless steel.
• Matériau du manche : Ebony.
• Poids : 190 g.
• Dureté de la lame (HRC) : 60 HRC.
• Pays de fabrication : China.

• Lavage à la main tout de suite après usage (ne pas mettre au lave-vaisselle).
• Sécher rapidement après utilisation.
• Utiliser un support de coupe adapté : privilégier une planche en bois ou en plastique de qualité alimentaire.