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Korin Ginsan-ko Kiritsuke
List Price: $
Price per Item: $589.00 – $861.00
  
  
  
 
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Korin Ginsan-ko Kiritsuke
Item #: HKR-G3KI
Size:
Style: Professional Multi-purpose Knife
Holiday Knife Sale: Save 15% off Knives with promocode "KS1214"!
Specifications

Style

Kiritsuke

Steel Type

Ginsan-ko
(Stain Resisant)

Classification

N/A

Saya Cover

Wooden Cover Included

Blade

Single Edge

Blade Length

10.5" (270mm)

Handle Material

Yew Wood

Bolster Material

Water Buffalo
(Bolsters are made from natural horn therefore colors may vary)

*HRc

60

* Hardness Rockwell C scale

For Left-Handed Customer

  • Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.

Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

- As seen on Mise Magazine, November 2014

Used only by the most skilled master chefs in Japan, the single-edged kiritsuke requires an accomplished technique and talent to use effectively, making ownership of this knife a symbol of status and prestige for top Japanese chefs.

The kiritsuke is used by pros as a multi-purpose chef’s knife and gets its name from the resemblance to a Japanese sword. The rust-resistant Korin Ginsan-ko cuts crisply and cleanly.

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.
  • Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
  • Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
  • Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
  • We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
  • It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.



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