Japanese cutlery · 67-layer Damascus steel

Kiritsuke Kaen 20 cm

Name: Kiritsuke Kaen 20 cm
Brand: Kaen
SKU: CJCJ120848603CX
Price: 109.95 EUR
Availability: InStock

€109,95

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Lomo recto y filo largo casi plano: el cuchillo del jefe de cocina en Japón. Corta en un solo movimiento de empuje, sin balancear, y deja láminas de pescado o verdura de una limpieza que sorprende.
Para: pescado y sashimi · cortes largos de empuje · verdura en láminas.

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Shipping €9.99, free over €150
Europe, US and Canada · 5–8 days
If it’s late, we refund 10%
30-day trial in your kitchen
Full refund on returns
3-year warranty
Protective sheath included

Description and specifications

The Japanese head chef’s knife.

A straight spine and a long, almost flat edge: in Japan this is the knife traditionally used by the head chef, hence its reputation. It cuts in a single push stroke, without rocking, and leaves slices of fish or vegetables with surprising cleanness. For people who already know how to cut and want more precision than a classic chef’s knife.

What you’ll use it for

Fish and sashimi
Long push cuts
Sliced vegetables

Specifications

Type	Straight-spine chef’s knife
Japanese name	切付 · kiritsuke
Blade	20 cm
Weight	206 g
Steel	67-layer Damascus stainless steel with a high-carbon stainless core at 60–62 HRC and an edge of about 15° per side. A unique wavy pattern on every piece.
Handle	Octagonal, blue resin and stabilised wood
Included	Protective blade sheath
Style	Japanese cutlery

What your purchase includes

Protective sheath for the blade, included.
Shipping €9.99 to Europe, the US and Canada; free over €150. Delivery in 5–8 business days: if it arrives late, we refund 10%.
30-day trial: cook with it, put it to the test and, if you don’t love it, send it back for a full refund.
3-year warranty against any manufacturing defect.
100% secure payment with Shopify: card, Apple Pay, Google Pay and Shop Pay. Or pay in 3 interest-free instalments with Klarna, subject to approval at checkout.

Care

Wash it by hand with warm water and a drop of soap, and dry it with a cloth right away.
Never in the dishwasher: heat warps the resin and wood handle and detergent attacks the steel.
Cut on a wooden or plastic board, never on glass, marble or ceramic. For bones, frozen food or very hard squash, use another knife.
Keep it in its sheath and give it a few strokes on a honing rod once a month: ten gentle passes at about 15° bring the edge back.