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Ohishi Ginsan Nashiji Kiritsuke (K-Tip Gyuto) 210mm

$164.00 $234.00

Ohishi Ginsan Kiritsuke (K-Tip Gyuto) 210mm

About Kiritsuke (K-Tip Gyuto) Chef/Cook Japanese Kitchen Knives

Specifications

Style:  Kiritsuke (K-Tip Gyuto)                                
Core:  Ginsan steel, hardened to HRC61
Cladding:  Stainless steel       
Finishing:  Nashiji (meaning rough finish or pear skin)                   
Blade Length:  210mm          
Overall Length:  330mm        
Weight:  193gm 
Blade Height @ Heel:  44mm
Spine Thickness @ Heel:  2mm
Spine Thickness @ Tip:  .06mm                                                     
Bevel:  Double                        
Handle Material:  Pakka Wood with Triple-riveted tang                
Handle Style:  Western Left or Right-handed 

Ohishi Ginsan Kiritsuke (K-Tip Gyuto) 210mm

Traditionally the Kiritsuke is a single bevel knife that can combine the tasks done by the Yanagiba and the Usuba, slicing exceptionally fine cuts of fish as well as vegetables. They are usually used by the Executive Chef and are often considered a status symbol of their skill.

The Double bevel Kiritsuke on the other hand could be considered a combination of the Nakiri (Vegetable Knife) and the Sujihiki (Slicer). There are many styles of Kiritsuke but in general, they all have a lot less blade curvature than a Gyuto which makes them less suitable for the Rocking style of cutting, however, the flatter curvature makes them ideal for the Push or Pull style of cutting.

The Ginsan Kiritsuke has been designed with a taller more rectangular profile than the Ginsan Gyuto and it has a “reverse tanto” tip / “clipped point” (K-Tip) that makes it ideal for finer tip work as the higher blade gives you extra clearance for your guide finger when doing this fine work.

As with all the other Ohishi Ginsan knives in this series, this knife is a work of art, with a razor-sharp edge out of the box and a very solid feel when you are using it.

Ohishi Ginsan

The use of Ginsan Steel is an important innovation in the blacksmithing of knives, it combines the resistivity of stainless steel with the qualities of high-end steel. Ginsan steel is one of the best high carbon, corrosion-resistant steels used in knife making.

The core of these knives is Ginsan steel hardened to HRC61, and it is clad in softer low-carbon stainless steel. The resulting combination gives these blades an exceptionally tough, long-lasting, chip resisting edge that is comparatively easy to sharpen.

The Nashiji (pear skin or rough skin) mottled Finish is really stunning and gives the blade a nice rustic look. The blade has a forged closed bolster that seals the Pakka wood handle from the blade making it very resistant to dirt and water. The Pakka wood hand is fastened to the knife with a triple-riveted tang

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge