Product details
Kai Kaname Kiritsuke – 15 cm chef's knife
Experience the highest precision and masterful cutting performance with the Kai Kaname Kiritsuke. This knife combines modern blacksmithing with traditional Japanese blade craftsmanship – for precise, smooth cuts in every application. The 15 cm Kiritsuke blade combines versatile functionality with an elegant appearance and is perfect for the finest cutting of fish, meat, or vegetables.
At its core, the blade is made of extremely hard VGXeos steel with an impressive hardness of 60–62 (±1) HRC. Two layers of stainless steel encase this core, creating a highly precise, slim cutting edge. Reduced friction during cutting ensures particularly comfortable, effortless work – whether in a professional setting or in the ambitious home kitchen.
Product details
- Blade shape: Kiritsuke – ideal for versatile cutting techniques
- Blade length: 15 cm
- Blade material: 3-layer VGXeos steel with high edge retention
- Blade hardness: 60–62 (±1) HRC
- Blade grind: Japanese V-grind for precise work
- Handle material: fine Pakkawood
- Handle length: approx. 13 cm
- Total weight: approx. 134 g
- HACCP compliant
- Made in Japan
Special features
- High-quality 3-layer steel with long-lasting sharpness
- Low cutting resistance for controlled cuts
- Ergonomically shaped wooden handle for safe handling
- Harmonious combination of function, design and quality
- Suitable for precise work in the demanding kitchen
Care instructions
- Clean with warm water after use
- Dry carefully with a soft cloth
- Do not put in the dishwasher
- Occasionally care for the handle with a neutral vegetable oil
Kai Kaname Kiritsuke – 15 cm chef's knife
Experience the highest precision and masterful cutting performance with the Kai Kaname Kiritsuke. This knife combines modern blacksmithing with traditional Japanese blade craftsmanship – for precise, smooth cuts in every application. The 15 cm Kiritsuke blade combines versatile functionality with an elegant appearance and is perfect for the finest cutting of fish, meat, or vegetables.
At its core, the blade is made of extremely hard VGXeos steel with an impressive hardness of 60–62 (±1) HRC. Two layers of stainless steel encase this core, creating a highly precise, slim cutting edge. Reduced friction during cutting ensures particularly comfortable, effortless work – whether in a professional setting or in the ambitious home kitchen.
Product details
- Blade shape: Kiritsuke – ideal for versatile cutting techniques
- Blade length: 15 cm
- Blade material: 3-layer VGXeos steel with high edge retention
- Blade hardness: 60–62 (±1) HRC
- Blade grind: Japanese V-grind for precise work
- Handle material: fine Pakkawood
- Handle length: approx. 13 cm
- Total weight: approx. 134 g
- HACCP compliant
- Made in Japan
Special features
- High-quality 3-layer steel with long-lasting sharpness
- Low cutting resistance for controlled cuts
- Ergonomically shaped wooden handle for safe handling
- Harmonious combination of function, design and quality
- Suitable for precise work in the demanding kitchen
Care instructions
- Clean with warm water after use
- Dry carefully with a soft cloth
- Do not put in the dishwasher
- Occasionally care for the handle with a neutral vegetable oil
🇩🇪 Germany
- Free shipping on orders over €69
- For orders under €69, we charge €6.99 for shipping.
🇪🇺 EU countries
- Parcel shipping (0-31.5 kg): €39.00
- Shipping via freight carrier (from 31.5 kg): €179.00
Still questions?
Feel free to write to us at info@kitchenland.de or use our contact form . We will get back to you as soon as possible.
- Returns are possible at any time within 14 days.
- Registration is easy via our returns portal.
- Fast refund after goods are received
Bundles können nur vollständig und innerhalb von 14 Tagen zurückgegeben werden. Enthaltenes Zubehör ist Bestandteil des Sets und wird nicht separat erstattet.
KAI EUROPE GmbH
Kottendorfer Street 5
42697 Solingen
info@kai-europe.com
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Häufige Fragen
What advantages does the 3-layer VGXeos steel of the Kai Kaname Kiritsuke knife blade offer compared to other materials in terms of edge retention and cutting resistance?
The Kai Kaname Kiritsuke knife's blade, made of 3-layer VGXeos steel, offers exceptional edge retention thanks to its extremely hard core with a hardness of 60–62 (±1) HRC, encased in two layers of stainless steel to create a slim cutting edge. This construction reduces cutting resistance and allows for effortless cutting, facilitating precise and controlled cuts. The blade length is 15 cm, and the Japanese V-edge ensures accurate work.
How does the ergonomic shape of the Pakkawood handle of the Kai Kaname Kiritsuke knife affect handling and safety when cutting in the kitchen?
The ergonomic shape of the Pakkawood handle of the Kai Kaname Kiritsuke knife ensures safe handling by providing a comfortable and stable grip. This reduces hand fatigue during extended cutting tasks and minimizes the risk of accidents. The specific shape of the handle is not specified.
What special care requirements does the Kai Kaname Kiritsuke knife have to maintain its longevity and sharpness, and how does this care differ from that of other kitchen knives?
The Kai Kaname Kiritsuke knife requires cleaning with warm water and careful drying with a soft cloth; it should not be placed in the dishwasher. The handle should be occasionally treated with a neutral vegetable oil. This care differs from other kitchen knives due to the specific treatment of the Pakkawood handle and the avoidance of dishwasher cleaning, ensuring the longevity of the high-quality VGXeos steel.
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