Our White Steel Kiritsuke Chefs knife with Stainless steel Cladding is designed for multipurpose use and is great for home or professional use. Handcrafted with consideration for all tasks, this knife has a good balance of length, curve, and height. It’s great for slicing, chopping, and dicing and for use with meat, fish, and vegetables. The white steel #1 high carbon steel core, with an HRC of 63, provides an extremely sharp edge that is able to maintain its sharpness over extended period of time.

The stainless steel cladding allows much of the blade to be more forgiving to exposure of water while still having the superior edge retention and sharpness intact. 

Care & Sharpening: Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.