Tsukiji Masamoto Kiridashi Vegetable Carving Knife

Tsukiji Masamoto Kiridashi Vegetable Carving Knife

Kiridashi Knife

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.

Tsukiji Masamoto Carbon Steel Gyuto 210mm (8.2)

Japanese knife yanagiba MASAMOTO SOHONTEN Carbon blue steel Aoko Si

Tsukiji Masamoto Kiridashi Vegetable Carving Knife — MTC Kitchen

Features of This ite…

Kiridashi Fruit Vegetable Carving knife Okeya Fujimaki thin white 2 steel

Features of This ite…

Kiridashi Fruit Vegetable Carving knife Okeya Fujimaki thin white 2 steel

Tsukiji Masamoto – N.A. Kitchen Collection

Gyoza Turner with Wood Handle 7 x 3

Tsukiji Masamoto – N.A. Kitchen Collection

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. While this blade is Western style, the handle is Japanese style octagonal. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality.

Tsukiji Masamoto Carbon Steel Gyuto 240mm (9.4) with Wa-handle