주요기능

• Kiritsuke is the only multipurpose traditional Japanese knife, (in Japan only the executive chef in the kitchen is allowed to use one)
• Featuring Japanese san mai (meaning "3-layers") construction; carbon steel sandwiched between two layers of stainless steel
• Blue Steel cutting core of fine-grained "blue" carbon steel for sharpness, edge retention and easy re-sharpening
• Knife blades feature a mirror-polish that enhances stain resistance; Light bead-blasting along the edge shows off the san mai construction
• Features 16-degree cutting angle each side, flat ground; handes in blue-gray Pakkawood; each knife comes with a Japanese-style saya, or sheath