Korin Ginsan-ko Kiritsuke 10.5"
SKU: HKR-G3KI-270
Size: 10.5" (270 mm)
Sku: HKR-G3KI-270
Note: Left-handed blades must be special ordered from Japan. Traditional left-handed knives cost more than right-handed. Allow additional time for forging and delivery.
Description
About Korin Ginsanko
he Korin Ginsanko series is a great stain-resistant series that provides the feel and sharpness of a high carbon steel knife. Very well suited for chefs that deal with high volume as well as chefs in very humid climates. Each knife is fitted with a Octagonal Yew handle to provide comfort and quality. Every knife in this series is provided by Suisin and each knife is hand crafted in Sakai, Japan.
About Korin
Drawing from a tradition of Japanese craftsmanship and meticulous attention to detail, the collections at Korin showcase exceptional sharpness and time-tested durability. We are dedicated to bringing the highest quality Japanese knives to your kitchen, so you can experience the unparalleled quality of Japanese craftsmanship in your home or restaurant.
Purpose of Kiritsuke
The kiritsuke is one of the few multi-purpose traditional Japanese knives, and it may be used as a yanagi or usuba knife. This style of knife is traditionally only used by the executive chef in the Japanese kitchen.
- As seen on Mise Magazine, November 2014
Country of Origin: Japan
Specifications
| Style | Kiritsuke |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | Ginsanko |
| Classification | '- |
| Saya Cover | Magnolia Wooden Cover Included |
| Knife Bevel | Single Sided |
| Handle Material | Japanese Yew Wood |
| Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
| HRC | 60 |
| Knife Weight [grams] | 258 |
| Blade Width (Widest part of the blade) [inches] | 1.6 |
| Spine Width (Widest part of the spine) [inches] | 0.16 |
| Handle Length [inches] | 6 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
For more information, please check our page on sharpening tips.