Kiritsuke knife 25 cm
The Kiritsuke 25 cm is a demanding and refined knife, traditionally entrusted to the head chef. It combines the versatility of a Gyuto with the precision of a fish knife.
It excels at precision cuts: salmon steaks, fillets, and beef steaks. The long, straight blade works with a single movement, leaving a clean and neat cut surface.
Japanese AUS-10 steel, 59–61 HRC, ebony and rosewood handle.
Technical features
- Blade length: 25 cm (10")
- Steel: Japanese Steel AUS-10
- Hardness: 59–61 HRC
- Sharpening: double bevel
- Blade thickness: 3 mm
- Handle: Ebony + Rosewood
- Ideal for: cutting salmon and steaks
Care
Hand wash and immediate drying. Not suitable for dishwashers. Use on wooden or plastic cutting boards.
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Key Features
AcciaioJapanese Steel AUS-10
Durezza59-61 HRC
AffilaturaDoppia
Lunghezza lama25 cm
Technical specifications
| Lunghezza lama | 25 cm |
|---|---|
| Materiale lama | Japanese Steel AUS-10 |
| Durezza | 59-61 HRC |
| Affilatura | Double |
| Spessore lama | 3 mm |
| Manico | Ebony + Rosewood |
Frequently Asked Questions
What's the difference between a Japanese knife and a classic one?
Japanese knives are designed for specific techniques and more controlled cuts, while classic ones favour versatility and adaptability.
Do the knives arrive already sharpened?
Yes. All Bet Japanese knives are supplied sharpened and ready to use. Regular maintenance keeps their performance.
How do I keep the blade sharp?
Use a honing steel for frequent touch-ups and a Japanese whetstone for periodic sharpening. Avoid aggressive electric sharpeners: AUS-10 steel holds its edge for a long time.
Can Japanese knives be washed in the dishwasher?
No. Dishwashing can damage the blade and materials. Hand washing and immediate drying are recommended to prevent oxidation or staining.
How should Japanese knives be stored?
It's best to use magnetic bars, sheaths or blocks that protect the blade and preserve its edge.
What cutting board can I use them on?
Wood or plastic only. Never glass, marble, ceramic or steel: hard surfaces ruin the edge.
Can the blade rust?
Japanese AUS-10 steel is high-grade stainless and very resistant. To keep it at its best, always dry the blade after use.
Can I cut bones or frozen food?
No. These are thin precision-cutting blades: bones, joints and frozen food can chip the edge. Use a dedicated cleaver.
Is the Yanagiba suitable for left-handed users?
The Yanagiba has a single-bevel edge in the right-handed version. Left-handers need a dedicated grind.
Forgiati nel ferro dal 1876
150 anni di produzione italiana
Dalla famiglia Bet alla tua cucina: una tradizione manifatturiera che dura da quattro generazioni. Pensato per cucinare, fatto per durare.
