440c is a high-carbon stainless steel with strong corrosion resistance and good edge retention - a practical choice for cooks who want Japanese blade geometry without the maintenance demands of reactive carbon steels. At 61 HRC it holds a sharp working edge well. The stainless Damascus cladding adds visual depth and structural support to the core, while the nashiji (pear skin) finish on the blade face reduces drag and food adhesion during cutting. The kiritsuke is a hybrid profile - combining the flat edge and tall blade height of a nakiri with the angled, clipped tip of a yanagiba. Traditionally a single-bevel knife reserved for executive chefs in Japan, this double-bevel version makes the profile accessible to all skill levels. At 210mm it handles slicing, push-cutting vegetables, and fine detail work with equal confidence. The octagonal burnt oak Wa handle is lightweight and well-balanced, with a natural texture that improves grip.
