Patina Kiritsuke

The Kiritsuke is a versatile Japanese-style blade that functions as a hybrid between a chef's knife and a yanagiba. Its pointed tip and flat edge make it excellent for precise slicing, vegetable prep, and detailed culinary work.

Carbon steel is reactive, so you must hand wash and dry the blade immediately after every use to prevent rust. It is recommended to apply a thin coat of food-safe mineral oil to the blade before storing it to maintain the finish.

The Mustard finish is a forced patina created during the forging process. While it gives the knife its unique, artistic appearance, it also provides a thin layer of protection against corrosion compared to a raw, polished carbon steel surface.

No, this knife is designed for precision cutting and slicing. You should avoid using it on bones, frozen foods, or extremely hard ingredients, as the high-end carbon steel edge can chip if subjected to heavy impact.

Because this knife features a flat grind, it is best maintained using high-quality whetstones. Avoid using pull-through sharpeners or honing rods, as they can damage the specific geometry and finish of the blade.