Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]

Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm

H257

Precio habitual¥32,800
/
Impuesto incluido. Los gastos de envío se calculan en la pantalla de pagos.

This one-of-a-kind Kiritsuke AUS-10 Tsuchime Damascus Chef’s Knife is an exquisite piece of cutlery craftsmanship designed to deliver precision and performance. The luxurious Dark-Blue Urushi Handle provides a smooth grip for secure and comfortable use, while the elegant Damascus steel blade is swirled with a classic Tsuchime pattern. The perfect addition to any gourmet kitchen.

Los cuchillos "Kiritsuke" son cuchillos multiuso que cuentan con una punta cortada diagonalmente. Los cuchillos Kiritsuke son uno de los pocos cuchillos tradicionales japoneses multiuso y se pueden utilizar como rebanadores o cuchillos para verduras. Estos cuchillos en forma de espada tienen un filo más recto y ancho que un yanagi para las verduras, y una hoja más larga que un usuba para cortar pescado con facilidad. El usuario necesita más habilidad con los cuchillos tradicionales japoneses para utilizar adecuadamente este diseño único de estilo kiritsuke. Tradicionalmente, estos cuchillos son utilizados solo por los chefs como símbolo de estatus.

AUS-10 Acero Inoxidable
AUS-10 steel is one of the best steels used to make good-quality knives. It has good edge retention, toughness, hardness, corrosion resistance, and wear resistance.It is very easy to sharpen the knives made of AUS-10 stainless steel and they attain a very perfect edge. The sharpening of AUS-10A steel is easy and can be achieved through different sharpening materials.

El cuchillo muestra impresiones visibles del proceso de forjado a mano (marcas redondas de martillazos en la hoja), lo que le proporciona un acabado hermoso y además evita que los alimentos se peguen a la hoja.

Damascus is a laminated steel knife made of several layers of different steel materials. The center of the blade is made of hard steel for sharpness, and both sides are covered with multiple soft steel materials. The multiple steels are metallurgically joined, not by plating or glue. The more the blade is forged, the more complex the ripples become, and the more beautiful the unique grain pattern becomes.

The handles on these knives are Octagonal Oak wood dye Japanese Lacquer (Urushi) that recalls the images of Japanese tradition.

The coating film of Urushi exudes a warm sense of intimacy when in contact with the skin that can almost be likened to the touch of an infant’s skin. With antibacterial and disinfectant properties, it is also provides an exceptional sense of security. urushi is a totally natural lacquer, and with use develops a distinct, deeply refined luster and texture which cannot be reproduced with chemically developed coating materials. This naturally fosters strong feelings of attachment and deference.

Blade Material: AUS-10 Inoxidable

Blade HRC: 60~61

Blade Finish: Tsuchime Damascus

Blade Type: Dos filos

Blade Length: 210mm

Blade Thinckness: 2mm

Total Length: 365mm

Handle Length: 140mm

Weight: 165g

Handle: Dark-Blue Handle

Origin: Ciudad Tosa en la prefectura de Kochi

Availability Sheath: Si(Elegir la funda adecuada)

■Por favor no utilice el cuchillo con movimientos giratorios.
■Por favor utilice el cuchillo correcto para cortar huesos, productos congelados u objetos duros.
■Por favor note que las imágenes son a modo de ejemplo. Color, peso, patrón y tamaño pueden cambiar ya que cada producto está hecho a mano.
■Por favor utilice tabla de madera o tabla de plástico suave para proteger la cuchilla.
■Por favor no caliente y enfríe inmediatamente el cuchillo, la estructura del acero podría cambiar.
■Por favor no dude en contactarnos si tiene inquietudes.

Customer Reviews

Based on 4 reviews
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(3)
25%
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T
Timo Virmavirta-Santucci
My first japanese knife

I chose this Kiritsuke as my first japanese knife.
Since we are 2, me and my wife using this knife, I chose the AUS-10 steel as it is stainless, it is easy to have in the kitchen.
Respecting the dos and don'ts is important, but after one month of use, I still wouldn't go back to a cheaper knife. I take so much enjoyement cooking since I got this knife.
Can easily spend hours in the Kitchen and enjoy it.
This is the first and definitely not a last knife from Musashi Japan for me !

B
Bryan M.
Solid workhorse knife!

This was my first REAL Japanese Knife. The Wa handle is very comfortable in a pinch grip, as well in the full handle grip when doing some filleting. I hope all the newer knife owners know that the Heel and the point of the blade require a slightly higher sharpening angle. Please do not neglect the heel the first time around sharpening, specifically if you plan on sharpening the blade to “your” angle on the whetstones. I have hade no issues with rusting. Just make sure you hand wash and dry after use. The blade itself is inspiring. I’ll find myself daydreaming thinking about what to make, how I’ll prep ingredients. How many different cuts I’ll do, whether to push cut or pull slice. It’s a great knife just get it. After I get more comfortable with this blade I plan on getting the super blue steel kiritsuke.

j
jinhwan j.
This is my first Japanese knife

This is my first Japanese knife and I'm in love!

A
Adrian

Wonderful knife, excellent service.

También Considere

Características del producto

Forjados a Mano

Usando el proceso de forjado tradicional, las moléculas de acero son finamente templadas, culminando en un "cuchillo de cocina viviente" que respira.

Durabilidad

El proceso de calentamiento y forjado en cada material se realiza para moldear la cuchilla, éste se repite tres o cuatro veces para rápidamente darle forma y durabilidad antes de que el carbono se aparte del acero, provocando que pierda su forma original.

Filo

La cuchilla es el factor más importante al adquirir el mejor filo posible. Nuestros cuchillos son pulidos en nuestra propia fabrica para obtener un filo incomparable.

Mango

Nuestra mayor prioridad está en nuestra tenacidad, el lujo, y la comodidad de su agarre para que no cause fatiga incluso luego de horas de su uso.

Material FiloResistentes al óxidoDureza
Filo
VG-10★★★★
★★★★★★★★★★★
Sliver steel #3★★★★★★★★★★★★★★★★
White steel #1★★★★★★★★★★★★
White steel #2★★★★★★★★★★★
Blue steel #1★★★★★★★★★★★★★★
Blue steel #2★★★★★★★★★★★★★
Aogami Super★★★★★★★★★★★★★★★

POR QUÉ MUSASHI

El mejor precio garantizado

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