The Kiritsuke is often known as the longer version of the Bunka. It often has a flatter blade profile than the Gyuto. We usually call anything with a K-Tip and over 180mm a Kiritsuke, in this case, it has become a hybrid with a Petty to maintain the profile but at a shorter length.

SG “Powder Stainless Steel” contains more carbon that traditional carbon steel knives (Aogami, Shirogami) but is also high in stainless elements. This means your knife will hold an extremely sharp edge for a very long time, whilst requiring basically no maintenance in order to stay rust-free. This steel is extremely hard. The harder the steel, the more brittle it can be.

For more information check the definitive guide to Japanese steel

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife