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Functional handmade kitchen knives

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  • 225mm Stainless Kiritsuke

225mm Stainless Kiritsuke

300.00
sold out
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225mm Stainless Kiritsuke

300.00
sold out

#39

This is a very pointy knife with a thin edge. Inspired by the Japanese Sujihiki knife, but with a western handle.

This is an allround knife with a bias towards slicing. As it is quite thin behind the edge it is not for cutting through bone.

Weight: 200g

Balance point: Between the bolster and the logo, 12mm in front of the bolster.

Blade

The blade has a convex symmetrical grind, with the edge being quite thin. From the edge and 2cm up the grind is flat.

It is tapered from the bolster to the tip, being quite thick at the start of the spine and very thin and delicate at the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

Steel: AEB-L
This is a very pure steel that was originally developed for razor blades, but now used by many knife makers. This steel is known for the ability to take a very fine edge and to be easy to sharpen. It has extremely high corrosion resistance.

It is produced by Uddeholm in Sweden.

Heat treatment: The blade has been heat treated inhouse in a PID controlled furnace at 1075°C and quenched between aluminium plates. This is followed by a sub zero quench at -79°C and finally tempered in a PID controlled oven to the final hardness.

Hardness: 63 HRC

Height at heel: 44mm

Thickness at

  • Spine at bolster: 3.5mm

  • Spine halfway: 2.4mm

  • 1 cm from the tip: 0.8mm

 

Handle

Material: Elm Burl from Denmark.

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, vulkan fiber and stainless spacers.

Treatment: The handle has been impregnated with linseed oil and treated with Danish Oil.

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#39

This is a very pointy knife with a thin edge. Inspired by the Japanese Sujihiki knife, but with a western handle.

This is an allround knife with a bias towards slicing. As it is quite thin behind the edge it is not for cutting through bone.

Weight: 200g

Balance point: Between the bolster and the logo, 12mm in front of the bolster.

Blade

The blade has a convex symmetrical grind, with the edge being quite thin. From the edge and 2cm up the grind is flat.

It is tapered from the bolster to the tip, being quite thick at the start of the spine and very thin and delicate at the tip.

The spine and choil has been rounded to make the knife comfortable to use with a pinch grip.

Steel: AEB-L
This is a very pure steel that was originally developed for razor blades, but now used by many knife makers. This steel is known for the ability to take a very fine edge and to be easy to sharpen. It has extremely high corrosion resistance.

It is produced by Uddeholm in Sweden.

Heat treatment: The blade has been heat treated inhouse in a PID controlled furnace at 1075°C and quenched between aluminium plates. This is followed by a sub zero quench at -79°C and finally tempered in a PID controlled oven to the final hardness.

Hardness: 63 HRC

Height at heel: 44mm

Thickness at

  • Spine at bolster: 3.5mm

  • Spine halfway: 2.4mm

  • 1 cm from the tip: 0.8mm

 

Handle

Material: Elm Burl from Denmark.

Bolster and spacers: Stainless 303 bolster pinned to the blade with 303 pins, vulkan fiber and stainless spacers.

Treatment: The handle has been impregnated with linseed oil and treated with Danish Oil.