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Kiritsuke Chef Knife 190 mm - Densho Collection

Kiritsuke Chef Knife 190 mm - Densho Collection

Precise, sharp and multi-purpose.

€280.00
€280.00
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Taxes included. Shipping calculated at checkout.
  • 90-Days Money Back Guarantee
  • Lifetime International Warranty
  • Free Shipping in the US and EU

DESCRIPTION

The Kiritsuke (切付包丁) has a distinctive tip called “reverse Tanto” or “K-tip”, allowing for more precision than a classic blade shape.

○ Made in Seki, Japan

○ Razor-sharp VG-10 Damascus steel

○ Rust-resistant

○ Hammered blade Half tang

○ Perfectly balanced for comfort

○ Plastic-free gift box

SPECIFICATIONS

Blade length (cutting edge) / Total length: 19 cm (7.5") / 33 cm (13")

Blade Material: Japanese VG-10 stainless steel

Blade Type: Double bevel

Weight: 162 g (5.7 oz)

Blade Hardness: HRC 61 +/-1

Thickness At The Spine: 1.8 mm

Steel Heat Treatment: Cryogenic

Blade Angle: 15˚, 50/50 symmetrical grind

Handle Material: Pakkawood

MAINTENANCE

• Do not cut: on hard surfaces (metal, ceramic, marble), bones or frozen foods

• Hand wash (dishwasher not recommended)

• Dry quickly after use

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CHARACTERISTICS

  • Rediscover Cooking

    Rediscover the art of cooking with KOTAI knives. Experience the sharpness and precision of handcrafted blades made from the finest materials. Elevate your culinary creations to new heights with the perfect combination of tradition and modern innovation.

  • Lasting Performance

    67-layer Japanese Damascus VG-10 - often considered the gold standard of blade steels - reaches a hardness of 61 HRC thanks to its 1% carbon content. This helps the blade take a very sharp edge and retain it for longer than regular knives. The addition of Chromium, Molybdenum, Vanadium and Cobalt in the steel alloy makes the blade stainless and easy to use and maintain.

  • Ergonomically Engineered

    The perfect weight distribution and hand-polished pakkawood handle have been designed for you to cut effortlessly through the toughest food without compromising on comfort.

The Kiritsuke can perform versatile functions and is the favorite go-to knife of many Japanese chefs.

In fact, in most fine restaurants only the head chef is allowed to use it, therefore the Kiritsuke is often considered to be a symbol of expertise and status.

The distinct shape of the Kiritsuke is often called Bunka (文化), meaning “culture” in Japanese. The name derives from its traditional use in making cultural cuisine in Japanese homes.

Used for similar tasks as more "classic" knives such as the Gyuto or Santoku, Bunka knives are recognisable from their “reverse Tanto” profile, also called “K-tip”, which makes them more precise than a rounded blade.

Hear It From The Pros

  • Robert Fontana

    "Knife experts at the service of gastronomy experts."

  • Chef Philippe Colinet with a Kiritsuke KOTAI knife

    Philippe Colinet

    "The handle feels great in my hand and is well-balanced. I love the hand-hammered pattern on the blade. Excellent craftsmanship."

  • Matthieu Pasgrimaud

    "KOTAI is a brand that elevates your culinary journey by giving you a better cutting experience."

  • Thibaut Gamba

    "A powerful knife, yet very comfortable and precise. I always have it right beside me."

  • Francesco Arena

    "I am speechless! The knife is spectacular!"

  • Romain Casas & Tiphaine Mollard

    "We are pleasantly surprised by KOTAI since we embraced it. These are excellent tools for everyday use."

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HANDMADE BY MASTER KNIFEMAKERS

Initial stage of conceptualising the product design for KOTAI knives.

Made in Seki, Japan’s knife capital known all over the world for its high-quality blades and for its 800 years blacksmith’s knowledge, each knife is a symbol of minimalist culinary craftsmanship, offering a cutting experience as refined as it is functional.

Customer Reviews

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FREQUENTLY ASKED QUESTIONS

What is the steel used for the blade? Will it rust?

This knife is made of 440C steel from Japan. 440C is a high-carbon stainless steel, meaning that it combines the property of high-carbon steel (very hard due to the high carbon content of 0.95%+ and the vacuum heat treatment, therefore very sharp and able to keep its edge for much longer than other steels) and stainless steel (ability to resist corrosion and stains). So the blade will not rust, but you have to care for it properly by washing it with soapy water and drying it quickly after using it.

Do not put it in the dishwasher or leave it to soak in the sink.

Is it worth buying this knife or should I just get a 30€ knife from Ikea?

A “cheap” knife will end up costing you more in the long run, because it can break or turn dull. Low quality steel will not keep a sharp edge no matter how many hours you waste on sharpening, and you will end up having to buy a new knife every year or so.

There are plenty of “cheap” knives that cannot perform to decent standards and very few options for chefs who are passionate about cooking, need the right tools to assist them in their career or hobby but are not willing to overspend on a brand name. Get your KOTAI knife today for a lifetime of safe and delicious cooking.

How does the lifetime warranty work?

We believe that a good knife should be a chef's trusted partner for life.

That is why we are proud to stand behind our knives with a lifetime warranty.

If you find that your knife has any manufacturing defect, you may contact us at help@kotaikitchen.com and we will repair or replace it for free.

On top of the lifetime manufacturing warranty, you can benefit from the protection of a 90-day money-back warranty in case your KOTAI knife does not live up to your expectations.

Try a KOTAI knife risk-free and return it within 90 days if you do not like it. No questions asked.