The Kai Shun Classic White kiritsuke is a knife that combines the design and characteristics of a Japanese usubas and yanagibas. You mostly use a Usabas to cut vegetables, while the yanagiba is mostly used to cut raw fish, to make sushi for instance. It makes the kiritsuke great for the more common purposes: cutting vegetables, meat and fish. The reversed tanto-profile of the kiritsuke makes the tip very agile for the finer cutting jobs, but also vulnerable. The flat cutting edge is perfect for the other cutting tasks.
Kai Shun Classic White Limited Edition
The Limited Edition knife was named 'KAI Shun Classic White Kiritsuke'. Only 5555 pieces of this knife are produced. Aside from the fact that this knife has a unique look and feel, it is only limitedly available. Of course all knives are numbered to make sure you know which number you have purchased!
Classic White blade
The KAI knives are made from 32 layers of stainless damast, with a core layer made from VG-MAX steel. This is an extremely corrosion resistant cobalt alloy with a hardness of 61-62 HRC. Each KAI blade gets a special surface treatment, creating the stunning pattern of lines that is so characteristic of damasteel. Each KAI knife is sharpened by hand before it ends up in your kitchen.
Classic White handle
The handles are made from white pakka wood and have a traditional Japanese 'chestnut shape'. It gives these knives excellent ergonomics. Only suited for right-handed use because of the asymmetrical shape of the handle.
Safely store your kiritsuke
If you put your kiritsuke in a drawer you run the risk that your knife will come into contact with other steel objects. This is not recommended for the sharpness of your knife. Also, grabbing in a drawer that holds sharp kitchen knives isn't very safe. For that reason you should always use knife guards, an in-drawer or, even better, a good knife magnet or knife block.