Knife Fever Kirisuke OKI

And again a beautiful Kirizuke that does its name and the chef in question proud. A Kiritsuke is one of the few Far Eastern kitchen knives that is equipped with a so-called multi-purpose blade. It serves as a useful "fish slicer" as well as a vegetable knife (Usuba) and is traditionally beveled.

Kiritsuke for universal work in the gourmet kitchen

And again a beautiful Kirizuke that does its name and the respective chef proud. A Kiritsuke is one of the few Far Eastern kitchen knives that are equipped with a so-called multi-purpose blade. It serves its purpose as a "fish slicer" as well as a vegetable knife (Usuba) and is traditionally beveled. Our Kiritsuke is made of high-speed AISI T5 steel and has a 21 cm long and 5.7 cm high blade. With a hardness of 63 to 65 HRC, the Kiritsuke is extremely sharp. Such a beautiful blade demands a worthy knife handle.

Since the Kiritsuke is a kitchen knife for universal use, the masters wanted to demonstrate this through the knife handle in impressive material. A very robust and handy Werzalit handle was used here. An absolute eye-catcher. This makes each one unique, just like the individual cooking skills of the maitre. This water and heat-resistant handle makes it ideal for use in both hobby and professional kitchens. This handle also has antibacterial properties that ensure great hygiene in the kitchen.

Treat yourself to this beautiful Kiritsuke knife for the kitchen.

• Blade 21 cm long, 5.7 cm high
• Style Kiritsuke
• High speed AISI T5 steel
• Werzalit handle
• Hardness 63-65 HRC
• Extremely sharp
• Black cardboard
• Weight 230g
• Made in TR