Zayiko Damascus block knife Kiritsuke | Blade length 20 cm | Birch root wood handle | For meat, fish, vegetables | Includes high-quality gift packaging

The Zayiko Kinone series of damask knives are among the sharpest knife series in the world.

MÜHELOS

The Kiritsuke block knife from the Zayíko Kinone series is the first choice for meat and barbecue fans, as it makes the precise cutting of large pieces of meat an effortless pleasure. Of course, the Kiritsuke block knife is also suitable for cutting fish and vegetables. Practical and with an elegant design - an all-round knife that no household should be without.

UNICAT

The blade, 20 cm long, is made from 67 layers of original Japanese black Damascus steel with a VG-10 steel core and a hardness of 60±2HRC. These layers of steel have been wound several times, making the structure of the different layers a unique product and one of a kind.

EDEL

The handle is made of fine birch burl wood and stands for timeless elegance with its unique grain. Our knives combine traditional craftsmanship with modern Asian forging. The perfectly coordinated combination of different raw materials creates a unique product that is extremely hard and therefore stays sharp for longer. See for yourself!

Hold your grill knife with our whetstone always sharp.

This beautiful Damascus knife is also a very special gift for Christmas or a birthday!

See for yourself!

Features:
Knife / blade length: 34 / 20 cm
Blade material: made from 67 layers of Japanese black Damascus steel
Blade hardness: 60±2HRC, VG-10
Handle material: birch root wood
Style: professional kitchen, hobby kitchen
 

Instructions for use:

- Do not use the knife in a twisting motion. This technique can damage the blade.
- Only use your damask knife for cutting work for which it is intended. Avoid cutting bones, frozen food or hard objects with the Damascus knife to protect the delicate blade.
- Please note that the knives shown are sample products. Color, weight, pattern and size may vary slightly, as each knife is made through numerous manual steps.
- Protect the blade by using a cutting board made of soft plastic or wood. Hard surfaces can damage the cutting edge.
- Avoid abrupt temperature changes. Rapid heating or cooling can affect the structure of the steel.