{"product_id":"sanmeiho-9-inch-kiritsuke-chef-knife-9-layer-10cr15mov-steel-12-razor-edge-octagonal-g10-rosewood-handle","title":"SANMEIHO 9-Inch Kiritsuke Chef Knife — 9-Layer 10Cr15MoV Steel, 12° Razor Edge, Octagonal G10+Rosewood Handle","description":"\u003cp\u003e\u003cstrong\u003eThe SANMEIHO 9 Inch Kiritsuke is a versatile, hand-forged Japanese-style chef knife built from 9-layer 10Cr15MoV steel with a 12° razor edge for precise slicing and long-lasting sharpness.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis kiritsuke merges traditional Japanese blade-making with modern materials to deliver a single knife that handles sashimi-grade slicing, fine vegetable work, and general kitchen prep. Its 9-layer high-carbon construction and 62 HRC hardness offer excellent edge retention, while the octagonal G10 and rosewood handle provides balance and comfortable control for extended use.\u003c\/p\u003e\n\n\u003ch3\u003eHow sharp and durable is the SANMEIHO kiritsuke?\u003c\/h3\u003e\n\u003cp\u003eThe blade is honed to a 12° edge angle for exceptionally clean cuts and minimal tissue or fiber damage. Its 10Cr15MoV core and layered cladding achieve about 62 HRC hardness, improving wear resistance and maintaining a keen edge through heavy use.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e12° angle for refined slicing and fine precision.\u003c\/li\u003e\n  \u003cli\u003e9-layer steel construction improves toughness and resilience.\u003c\/li\u003e\n  \u003cli\u003e62 HRC hardness for prolonged edge retention.\u003c\/li\u003e\n  \u003cli\u003eHand-forged method increases structural integrity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat tasks does this 9-inch kiritsuke handle best?\u003c\/h3\u003e\n\u003cp\u003eThe kiritsuke is a hybrid blade that combines the slicing performance of a yanagiba with the versatility of a chef's knife. It excels at thin fish and meat slices, clean vegetable cuts, and general prep where controlled, long slices are needed.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSashimi-style fish and precise meat slicing.\u003c\/li\u003e\n  \u003cli\u003eDelicate vegetable julienne and thin slicing.\u003c\/li\u003e\n  \u003cli\u003eGeneral kitchen tasks without swapping tools frequently.\u003c\/li\u003e\n  \u003cli\u003eSuitable for both professional and home culinary workflows.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat features improve handling and food release?\u003c\/h3\u003e\n\u003cp\u003eThe octagonal handle unites durable G10 and rosewood for a non-slip, balanced grip that reduces hand fatigue. A textured blade finish helps reduce sticking, allowing ingredients to fall away easily for cleaner work and faster prep.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eErgonomic octagonal G10 + rosewood handle for superior balance.\u003c\/li\u003e\n  \u003cli\u003eNon-slip grip helps precise control during long tasks.\u003c\/li\u003e\n  \u003cli\u003eTextured blade surface reduces food adhesion for smoother slicing.\u003c\/li\u003e\n  \u003cli\u003eWell-weighted profile supports confident, consistent cuts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I care for and maintain this high-carbon kiritsuke?\u003c\/h3\u003e\n\u003cp\u003eTo preserve sharpness and finish, hand wash and dry the knife immediately after use. Regular honing maintains the 12° edge; occasional stone sharpening restores the factory angle and performance.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHand wash only — avoid dishwashers and harsh detergents.\u003c\/li\u003e\n  \u003cli\u003eDry thoroughly to prevent surface oxidation on high-carbon steel.\u003c\/li\u003e\n  \u003cli\u003eHone frequently; stone sharpen when needed to restore edge geometry.\u003c\/li\u003e\n  \u003cli\u003eStore in a sheath, magnetic strip, or knife block to protect the edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? The SANMEIHO 9 Inch Kiritsuke suits chefs and serious home cooks who want a single high-performance blade that bridges traditional Japanese slicing and everyday kitchen versatility. If you prepare fish, refined meat cuts, or precise vegetable work and value lasting sharpness, handcrafted feel, and balanced ergonomics, this knife is designed to elevate those tasks while making a memorable gift for culinary enthusiasts.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is the SANMEIHO kiritsuke suitable for filleting fish?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — its 12° razor edge and long 9-inch blade allow precise, thin fish slices and clean fillets without tearing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How often should I sharpen the knife?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Hone regularly after use; stone-sharpen when the edge dulls visibly or cutting performance declines, typically a few times per year depending on use.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"SANMEIHO","offers":[{"title":"Default Title","offer_id":49217011613915,"sku":"B0GTKTYM8K","price":102.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0845\/1188\/3483\/files\/sanmeiho-front-profile-kiritsuke.jpg?v=1788420034","url":"https:\/\/homelypantry.co.uk\/products\/sanmeiho-9-inch-kiritsuke-chef-knife-9-layer-10cr15mov-steel-12-razor-edge-octagonal-g10-rosewood-handle","provider":"The Homely Pantry","version":"1.0","type":"link"}