Japanese Gyuto Chef Knife 8” – Kurouchi Finish Blade with Wa Handle, Traditional Meiji Style Green Bone Handle Q: Is staghorn a durable

Q: Is staghorn a durable handle material

Hand-wash and dry each knife immediately after use never leave them wet or run them through a dishwasher

Keep it dry and apply a light oil coat before storage

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Kiritsuke knife

Japanese Gyuto Chef Knife 8” – Kurouchi Finish Blade with Wa Handle, Traditional Meiji Style Green Bone Handle Q: Is staghorn a durableThe kiritsuke holds a place of honor in Japanese culinary tradition, historically reserved for the head chef of a kitchen as a mark of skill and seniority. Its distinctive angled tip, the K tip, or reverse tanto point combines the precision of a slicing yanagiba with the versatility of a vegetable usuba in a single blade. For generations, mastering the kiritsuke signaled that a chef had earned command of the kitchen. Over time, the kiritsuke evolved