Kiritsuke 210mm (8.2in) Blue#2 High carbon Place of Origin: Sanjyo

Place of Origin: Sanjyo

Originally a Western meat knife

but is also capable of attaining high hardness without being brittle

It has excellent edge sharpness and edge retention but can also attain high hardness without being brittle

Kiritsuke 210mm (8.2in) Blue#2 High carbon Place of Origin: SanjyoType: Kiritsuke Finish: Kurouchi Blade Length: 210 mm (8. 3in) Construction: Awase Core Edge Steel: Blue (Aogami) #2 HRC (Rockwell Hardness): 60 61 Handle: Walnut Octagonal Resin Ferrule Bevel: Double Bevel Place of Origin: Tosa, Japan Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up