Sakai Kikumori Ren Aoichi Kiritsuke Yanagiba 270mm
About Sakai Kikumori Ren - Like many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.
About the Shape -The Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.
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Sakai Kikumori Ren Aoichi Kiritsuke Yanagiba 270mm
Sakai Kikumori Ren Aoichi Kiritsuke Yanagiba 270mm
About Sakai Kikumori Ren - Like many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.
About the Shape -The Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.
Original: $537.69
-65%$537.69
$188.19Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Sakai Kikumori Ren - Like many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.
About the Shape -The Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.
