Kai Sekimagoroku Kaname Kiritsuke Knife 90mm Japanese Kitchen

The Kai Sekimagoroku Kaname Kiritsuke Knife 90mm is made for accurate kitchen tasks involving small ingredients and intricate cuts. Its compact Kiritsuke-style blade is ideal for peeling, taking off stems, trimming meat sinew, and forming decorative cuts such as carved carrots. The slender blade uses a specialized thinning process to minimize resistance while cutting and create a precise, sharp feel.

This Japanese-made Kai knife pairs a high-hardness stainless blade with a three-layer stainless construction centered on Cobalt Special steel. Its Torii-sori profile draws inspiration from the practical shape of Japanese swords, supporting an efficient cutting motion. The octagonal handle is carefully hand-finished to create a smooth transition around the bolster.

• Product Material: Stainless steel composite blade with a high-hardness special stainless steel core, stainless steel bolster and layered reinforced wood handle

• Manufacturer: KAI Corporation

• Made in: Japan

• 90 mm Kiritsuke-style blade intended for precise kitchen tasks
• Well suited to small ingredients, peeling, stem removal, meat-sinew trimming and decorative cuts
• Three-layer stainless construction using Cobalt Special steel for the core
• Thinned blade edge created to help lower cutting resistance
• Torii-sori blade profile modeled after the functional shape of Japanese swords
• Octagonal layered reinforced wood handle finished by hand
• Plain blade edge
• Lightweight construction with a weight of 67 grams

Use the 90 mm blade for exacting jobs such as peeling, removing stems, trimming meat sinew and shaping decorative cuts. Utilize the Kiritsuke point and complete blade length for steady, detailed preparation. Because the blade is sharp, use care while handling it and placing it in storage.

Wash the knife after each use, dry it completely and store it securely to help preserve the blade and handle. Do not use the cutting edge on inappropriate surfaces, and take care when cleaning and preparing the knife for storage.