Shun Premier Kiritsuke Knife 20cm

Shun Premier Kiritsuke Knife 20cm by Kai Shun This is a special order product In Japan, the Kiritsuke is used for all the tasks for which you would use a Chef's knife. Known as the master chef's knife, it offers top cutting performance and versatility. With its straighter edge, the Shun Premier Kiritsuke 20cm is ideal for slicing and push cuts. Julienne, dice, or brunoise vegetables with ease. It is also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins easily and gracefully. Presentation: All Shun Premier knife purchases come in a beautifully presented gift box. Cutting Technique: Kai knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion. Please do not use Kai knives on: hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break. Specifications: Hand-sharpened 16° double-bevel blade Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding Hardness: 60 HRC Blade length: 20cm Handle: Contoured, ambitextrous walnut coloured PakkaWood® Handcrafted in Japan Cutting Surface: The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives. Care: Hand-wash your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage. Storage: After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers. Sharpening: In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Kai Seki Magoroku Whetstone, or sending your knives to a professional sharpener.