Kiritsuki in Carbon (Master Line)
The kiritsuki is a traditional japanese style chef knife. Similar to the gyuto is a very versatile option of most kitchen tasks. The Kiritsuki has a slightly flatter edge than the gyuto which lends its self well the push cutting and presicion slicing. Its flat blade excels in tasks that require a lot of surface contact, such as chopping and slicing, while the pointed tip aids in detail work. Making it great for large or small tasks. The blade height allows for great knuckle clearance and the downward pointed tip makes small precise tasks a breeze.
Knife details:
Blade length: 8.3”
Heel height: 2.125”
Handle length 5”
Steel: 26c3 Carbon
Handles material: Box elder Burl, african blackwood, and Copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 64 hrc
Edge angle 15 degrees
Weight: 5.4 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
The kiritsuki is a traditional japanese style chef knife. Similar to the gyuto is a very versatile option of most kitchen tasks. The Kiritsuki has a slightly flatter edge than the gyuto which lends its self well the push cutting and presicion slicing. Its flat blade excels in tasks that require a lot of surface contact, such as chopping and slicing, while the pointed tip aids in detail work. Making it great for large or small tasks. The blade height allows for great knuckle clearance and the downward pointed tip makes small precise tasks a breeze.
Knife details:
Blade length: 8.3”
Heel height: 2.125”
Handle length 5”
Steel: 26c3 Carbon
Handles material: Box elder Burl, african blackwood, and Copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 64 hrc
Edge angle 15 degrees
Weight: 5.4 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.
The kiritsuki is a traditional japanese style chef knife. Similar to the gyuto is a very versatile option of most kitchen tasks. The Kiritsuki has a slightly flatter edge than the gyuto which lends its self well the push cutting and presicion slicing. Its flat blade excels in tasks that require a lot of surface contact, such as chopping and slicing, while the pointed tip aids in detail work. Making it great for large or small tasks. The blade height allows for great knuckle clearance and the downward pointed tip makes small precise tasks a breeze.
Knife details:
Blade length: 8.3”
Heel height: 2.125”
Handle length 5”
Steel: 26c3 Carbon
Handles material: Box elder Burl, african blackwood, and Copper
Grind type: Walkschliff
Edge thickness and hardness: .005” 64 hrc
Edge angle 15 degrees
Weight: 5.4 oz
Walkschliff description:
The walkschliff grind is a grind that is essentially a double convex grind. Meaning that both the edge and spine are tapered from the middle. This makes the cross section of the knife egg shaped. The reason why i've switched over to the walkschliff grind is
1. Because it adds lateral durability to the knife (including the tip) meaning more durability through hard use.
2. Adds blade stiffness without adding weight
3. In my opinion the best way to get effective food release
4. Adds edge durability without “wedging”. Wedging is when the knife cutting through the food medium is too thick and you experience drag while completing the cut.
Food release is the inability of food to stick to the side of the blade. It's something that isn't very easy to achieve as a knife maker, but professional and home cooks alike look for. In my experience and testing the walkschliff grind is the most effective at achieving this.