Kaiden B2 Honkasumi 240 kiritsuke with saya

Kaiden Blue 2 Kiritsuke 240mm

An advanced level PRO grade slicer forged from Blue 2 carbon steel (slightly harder steel than Kaiden W2 Kiritsuke).

Handle is octagonal ichii wood with black buffalo horn bolster. The Kiritsuke  comes with the magnolia saya (knife sheath).

About Kiritsuke

The kiritsuke is a cross between a yanagiba and an usuba. An advanced kataba that can also be used for katsuramaki (rotary peeling), slicing and dicing.

The kataba chisel edge is preferred by Japanese chefs over double bevel knives as it slices the most cleanly with minimal cell damage, keeping the produce in best condition.

Used by the most skilled chefs, there is a steep learning curve in using a kiritsuke. Use a smooth slicing action, avoid rocking style motions and be careful not to put lateral (sideways) force on the blade as it will make it prone to chipping with the wrong cutting style. Be careful not to dig the tip into the chopping board.

Kaiden B2 Honkasumi Series

Single bevel Japanese knives from Sakai region are famous amongst chefs the world over. While there are other regions that make single bevel knives, the benchmark has always been those forged and sharpened in Sakai.

While most in the know are fully aware of the hierarchy of steels (blue and white 1,2,3 etc) the differing grades of forging and sharpening finish are not so common knowledge.

Although different Sakai knife houses have differing designations for the lower grades most agree that the "Honkasumi" name should be kept for the highest finish blades forged and sharpened by the best and most experienced tradesmen. Kaiden Honkasumi follow this tradition by presenting professional knives of the highest calibre. A highly polished "ago", "uraoshi" finish and beautiful contrast in the hagane and jigane sets the standard for our B2 series.

Kaiden B2 knives are comparable to the top of the line "Masamoto KA Honkasumi" series (blue 2 / aoko) but with superior fit and finish, upgraded octagonal ichii wood handle and without the premium pricetag of Masamoto.

We are very fortunate to be able to present these knives to our customers.

Please note:

• This is a single bevel knife (one sided edge) for right handed users only.
• Only sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.
• See the Care Instructions tab for carbon steel knives.
• This is a carbon steel knife. Keep dry and use camellia oil to prevent rust.

Knife care for 100% carbon steel knives - SINGLE BEVEL

• Never put in the dishwasher.
• Never use a honing steel to sharpen a single bevel knife. You will damage the edge profile.
• Do not cut through bones, frozen foods or extremely dense items.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina from continued use. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Kataba blades have a much thinner bevel. Improper care and mistakes may result in chipping.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.