Sakai Blue 1 Carbon - 240mm Kiritsuke
Shipping & Delivery Time (>>)
Sakai region - 240mm Kiritsuke - knife blade by Kaiden
Use: Advanced level knife for slicing, dicing and rotary peeling.
For this series we chose Ao-ichi - Blue 1 steel. Ao-ichi is made from Japanese iron sand (like the swords of old) and although it's the top pick of the “Blue” steels it is used less frequently due to difficulty in forging. Blue 1 steel has added wolfram, which is a carbide former for greater toughness.
The Kaiden kiritsuke has a kataba (single bevelled) cutting edge. Many say the kirtsuke is a crossover between usuba and yanagiba and can be used for prepping vegetables as well as slicing believable sashimi. It is also used for katsuramaki (rotary peeling) and vegetable carving. The fierce learning curve in using such a blade is rewarded by knowing that only a handful of elite chefs can master the kiritsuke's wicked ways.
If you haven’t experienced using a single bevelled blade you will be surprised by the sharpness and quality of cut. However there is a steep learning curve in using such a blade. Use a smooth slicing action and avoid rocking style motions and be careful not to put lateral (sideways) force on the blade as it will make it prone to chipping with the wrong cutting style.
The hon-kasumi process involves joining hard steel to soft iron which is then hammer forged. The hard iron becomes the sharp and strong cutting edge while the soft iron becomes the supportive spine of the blade.
For the Chef's Armoury Bespoke range we wanted to give our customers something really special. Handcrafted, hammer forged blades from top artisans that Australia has never seen before. These blades really excel in looks, performance and feel and we really hope you enjoy them as much as we do.
|HRC (hardness)||63||Composition||Blue 1 carbon steel|
|Edge||Kataba for right handers||Saya||Yes, included|
- This blade is for right handed use only.
Most items ship within 24-48 hours business days (bespoke items excluded)