Description & specifications
240mm Kiritsuke Gyoto in multilayer damascus with VG-10 core from Tawa in Osaka
One of our good partners in Japan, Tower Knives in Osaka, manufactures this series of knives, where the blade is forged beautifully in several layers of stainless steel around a hard core of the well-known VG-10.
What makes these knives very special, however, is not the appearance, but the fact that they are slightly higher than what similar knives would typically be, at the same time as they are extremely thin. In addition, the Tawa knives are sharpened all the way from the back down towards the egg at a very fine angle, which is why they cut impressively well.
A Kiritsuke is actually a chef's knife with a tough tip, you can use it for fish, meat and vegetables, and the tough tip works surprisingly well for slicing things very finely, or if you get into places you can't really with a normal chef's knife.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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