{"product_id":"couteau-kiritsuke-spectreiv","title":"Kiritsuke Knife - Spectre IV","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eJapanese Kiritsuke Knife, Spectre IV\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eThe 4th iteration of the Kaitsuko Prestige collection\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Spectre IV is the fourth piece in our Spectre series, a collection of 7 high-end Kiritsuke knives, each distinguished by a unique handle. Its exotic green and beige wood handle, enhanced with epoxy resin, makes it the most organic and artistic variation in the series. A visual signature inspired by natural palettes, designed for chefs who see a knife as both a statement piece and a precision tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeneath this aesthetic, you'll find the technical standards of the Prestige collection: 10CR15CoMoV steel, 58-60 HRC hardness, 67-layer Damascus blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eThe Identity of Spectre IV: an exotic green and beige wood handle\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eThe combination of exotic wood and epoxy resin\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhere Spectre I plays on vibrant shades of bright red and brown, and Spectre II adopts a clear and bright identity, Spectre IV explores a vegetal and earthy palette. The exotic wood reveals its natural grain in shades of green and beige, while the epoxy resin fills the fibers and sets the pattern. The result: a semi-artistic handle that extends the organic dimension of the knife into the cook's hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eA comfortable and balanced grip\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe exotic wood\/epoxy resin combination is not just aesthetic. The wood is deeply stabilized by the resin to resist moisture and temperature variations, while the resin locks the handle's structure and gives it long-term durability. You get a comfortable, balanced grip that won't slip even with wet hands, allowing for effortless use during long shifts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eThe Balance between Usuba and Yanagiba: What is a Kiritsuke?\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eThe versatility of a \"K-Tip\" blade\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca href=\"\/en\/collections\/couteaux-kiritsuke\" title=\"Le couteau polyvalent japonais Kaitsuko\"\u003e\u003cspan\u003eKiritsuke\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e is recognized by its long blade and straight profile, which end in a characteristic \"Reverse Tanto\" tip. This angular tip is not only aesthetic: it offers superior agility for delicate incisions and tip work, where a classic chef's knife (Gyuto) sometimes lacks finesse.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eA demanding hybrid profile\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Kiritsuke combines the length of the Yanagiba (fish) and the straight profile of the Usuba (vegetables). This hybrid geometry requires a certain technical mastery to fully exploit the blade length of the Spectre IV, especially to fluidly transition from pull cuts on proteins to tip work on vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eBlade Anatomy: Common to the Entire Spectre Series\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eMolecular structure: Hardness of 58-60 HRC\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe core of the Spectre IV blade is forged from 10CR15CoMoV martensitic stainless steel, enriched with cobalt. This high-end alloy achieves a hardness of 58-60 HRC and allows for sharpening to a sharp 15° angle, offering a \"razor\" edge that lasts much longer than standard steel. Unlike the Chef Tanaka range (53-54 HRC), the Spectre IV clearly positions itself in the high-performance segment of our catalog.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003e67-layer Damascus: a unique pattern on each Spectre IV\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe core is protected by 67 layers of Damascus steel. This \"San Mai\" (sandwich) structure provides structural resilience to the blade while revealing unique wavy patterns, symbols of our manufacturing rigor. Combined with the green and beige handle of the Spectre IV, this Damascus pattern creates a strong organic contrast, extending the natural palette already present on the handle to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eKitchen Performance: a High-Performance Hybrid\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Spectre IV advantageously replaces several knives thanks to its unique geometry:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eFish preparation\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e its long blade allows for filleting and slicing sashimi in a single fluid motion, without tearing the fibers.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eVegetable precision\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e its flat heel allows for full contact with the cutting board, ideal for chopping herbs or making perfect \"julienne\" cuts.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eMeat slicing\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e its tapered profile effortlessly glides through boneless proteins, ensuring a clean and precise cut.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eMastering the technique: why the Kiritsuke profile?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Kiritsuke is not a knife to simply use, but an instrument to master. Its hybrid geometry requires specific movements:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePull cut:\u003c\/span\u003e\u003cspan\u003e thanks to its 10CR15CoMoV core and razor-sharp edge, use the length of the blade to slice your proteins in a single fluid motion, from base to tip. This preserves the integrity of the fibers, essential for sashimi or roasts.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTip work (K-Tip):\u003c\/span\u003e\u003cspan\u003e the \"Reverse Tanto\" tip allows for surgical precision for delicate incisions. It is the ideal tool for finely mincing shallots or trimming meats with an agility that a classic Gyuto cannot offer.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eTechnical Comparison: Kiritsuke vs. Santoku vs. Gyuto\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\" align=\"left\"\u003e\n\n\u003ctable\u003e\n\n\u003ccolgroup\u003e \u003ccol width=\"127\"\u003e \u003ccol width=\"173\"\u003e \u003ccol width=\"138\"\u003e \u003ccol width=\"164\"\u003e \u003c\/colgroup\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFeature\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke Spectre IV\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSantoku Tanaka\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGyuto (Chef's knife)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTip profile\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eK-Tip (Reverse Tanto)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRounded\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCurved\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHardness (HRC)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e58-60 (high performance)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e53-54 (durability)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e53-58\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSkill level\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eConfirmed \/ expert\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeginner \/ amateur\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll levels\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIdeal use\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHybrid precision\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEveryday cooking\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarge volumes, rocking motion\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\n\u003c\/div\u003e\n\u003ch4 dir=\"ltr\"\u003e\n\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h4\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke vs. Gyuto: a deceptive similarity\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca href=\"\/en\/collections\/couteaux-de-chef\" title=\"Le couteau japonais Gyuto par Kaitsuko\"\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e is the Japanese equivalent of the Western chef's knife. Although the Kiritsuke shares a similar blade length (often 20 cm), the difference lies in the profile. The Gyuto has a more pronounced curve (the \"belly\"), facilitating a rocking motion. The Spectre IV is straighter: its flat edge promotes full contact with the cutting board, making it a more effective tool for vertical cuts and pushes, whereas the Gyuto prioritizes the versatility of rotational movement.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eA hybrid between European and Japanese chef knives\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Kiritsuke from the Prestige range is what is called a modern hybrid. It borrows its ergonomic handle (Yo type) and robustness from the European chef's knife, but retains the Japanese soul: a sharp sharpening angle of 15° and a hardness of 60 HRC. It is the perfect tool for those who want the cutting performance of a sword without sacrificing the comfort of a Western grip.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke vs. Bunka: a matter of scale\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Kiritsuke is often confused with the Bunka. They share the same \"K-Tip\" (Reverse Tanto). The difference is purely dimensional: the Bunka is shorter (16-18 cm) and taller, ideal for small spaces and intensive vegetable work. The Spectre IV is longer, giving it superior slicing capacity for large pieces of meat or fish fillets.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke vs. Nakiri: the specialist versus the versatile\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Nakiri is the exclusive specialist for vegetables with its rectangular blade and no tip. While the Spectre IV has a similar flat heel for chopping vegetables with the same efficiency, its Tanto tip gives it a decisive advantage: the ability to perform fine piercing and trimming tasks that the Nakiri technically cannot.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eKiritsuke vs. Sujihiki: managing length\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Sujihiki is a long, very thin slicing knife, designed solely for removing fat and slicing boneless meats. The Spectre IV can replace a Sujihiki thanks to its thinness, but it remains \"taller\" in the blade, which offers better stability for cutting on a board.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eMajor difference with the Yanagiba\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yanagiba is a single-bevel knife (sharpened on one side), an exclusive tool for sushi masters for sashimi. It requires a long learning period because the blade naturally \"drifts\". The Spectre IV is double-bevel (symmetrical). It offers the aesthetic and tip of the Yanagiba, but with the ease of use of a classic knife. It's the performance of a sushi master accessible to the passionate cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eIs the Kiritsuke a good first Japanese knife?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNo, if you're a complete beginner. Yes, if you already have precise knife skills. For a first purchase, we generally recommend the Santoku Tanaka. Why? Because the Spectre IV is a \"hard\" steel (60 HRC). A 15° angle on rigid steel is unforgiving of mistakes: a twisting motion or impact on a bone can cause chipping. If you're still debating between different profiles, our \u003c\/span\u003e\u003ca href=\"\/en\/blogs\/infos\/quel-couteau-pour-quelle-utilisation\" title=\"Découvrez notre guide sur l'utilisation des couteaux japonais Kaitsuko\"\u003e\u003cspan\u003eguide on which knife for which use\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e will help you decide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt's an excellent second knife: one you treat yourself to when you've mastered honing with a softer range and want to experience the \"absolute glide\" sensation of Damascus carbon steel. It's the tool for the transition to excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eMaintenance Guide\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eThe art of sharpening: preserving the 15° angle\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe 60 HRC hardness guarantees extreme cutting finesse, but makes the steel more susceptible to shocks. Unlike the Chef Tanaka range, which accepts a steel honing rod, the Spectre IV requires whetstone maintenance to preserve its 15° angle. We recommend the exclusive use of a waterstone (3000\/8000 grit): the 3000 grit restores bite to the edge, while the 8000 grit polishes the edge to achieve a \"mirror\" finish and absolute glide through tissues.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003ePreservation and durability of the exotic wood handle\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDishwashing is strictly forbidden: aggressive detergents and heat would irreparably damage the steel and the epoxy resin of the handle, which could tarnish or crack over time. Cleaning with soapy water followed by immediate drying with a soft cloth is essential. This will also preserve the depth of the green and beige hues of the exotic wood, the visual signature of the Spectre IV.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003ePreserving 60 HRC steel: the choice of surface\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSteel of such hardness is by definition \"drier\" and therefore more sensitive to lateral impacts. The surface on which you work is as crucial as the knife itself:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eThe end-grain imperative:\u003c\/span\u003e\u003cspan\u003e we recommend using an end-grain cutting board. Unlike longitudinal wood fibers or hard plastic, the vertical fibers of end-grain wood spread apart upon impact, \"cradling\" the edge of your Spectre IV without crushing it.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eScientific hygiene:\u003c\/span\u003e\u003cspan\u003e studies (notably from the University of Wisconsin) have shown that wood surfaces have natural antibacterial properties superior to plastic. By choosing wood, you protect both your edge and your health.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eThe Kaitsuko Expert's Verdict\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Spectre IV is the iteration of the Prestige collection that we recommend to cooks looking for a high-end Kiritsuke with an organic and artistic visual identity. The combination of exotic green and beige wood and epoxy resin provides a natural character that blends equally well with professional kitchens and warm home kitchens where the knife remains visible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat impressed us during our tests was the rigidity of the 60 HRC core, which offers extremely precise tactile feedback, and the fact that the green and beige handle of the Spectre IV creates a true visual continuity with the Damascus pattern of the 67 layers. Its \"K-Tip\" remains a formidable asset for delicate fish evisceration or millimeter-precise julienne cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor cooks drawn to more contrasting or saturated palettes, the 6 other variants of the Spectre series offer alternatives, but it is indeed the Spectre IV that defines the \"natural and artistic\" pole of the collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eTechnical Warning: The Limits of Excellence\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTechnical precision in action implies knowing the limits of your tool. The Spectre IV is a precision instrument, not a brute force tool. \u003c\/span\u003e\u003cspan\u003eStrictly forbidden:\u003c\/span\u003e\u003cspan\u003e never use this blade on frozen products, bones, or carcasses. The finesse of the 15° angle and the rigidity of the 10CR15CoMoV steel are not designed for these mechanical stresses, which could cause irreversible micro-chips on the edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eAccessories and Supplements: Maintaining Technical Excellence\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eThe Art of Sharpening: Japanese Waterstones\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eDouble-sided sharpening stone\u003c\/strong\u003e (3000\/8000 grit):\u003c\/span\u003e\u003cspan\u003e the indispensable complement to the Spectre IV.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAngle guide:\u003c\/span\u003e\u003cspan\u003e for cooks who have not yet mastered manual angling, it ensures a constant 15° angle and preserves the geometry of the Damascus blade.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eProtection and Storage: Securing the Tanto Tip\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eMagnetic wooden bar\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e it protects the edge and highlights the 67 Damascus layers as well as the green and beige handle of the Spectre IV.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eProtective sheath (Saya):\u003c\/span\u003e\u003cspan\u003e mandatory if you transport your knife, to prevent any twisting or shock to the Tanto tip.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eWork Surface: Preserving 60 HRC\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eTeak wood cutting board\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e it prevents the edge from being crushed on an overly rigid surface.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eTechnical Specifications\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eModel:\u003c\/span\u003e\u003cspan\u003e Spectre IV, 4th iteration of the Spectre series (7 variants)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCollection:\u003c\/span\u003e\u003cspan\u003e Prestige\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003cspan\u003e Kiritsuke (K-Tip \/ Reverse Tanto)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBlade:\u003c\/span\u003e\u003cspan\u003e 10CR15CoMoV steel, 67 Damascus layers\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHardness:\u003c\/span\u003e\u003cspan\u003e 58-60 HRC\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eLength:\u003c\/span\u003e\u003cspan\u003e 21.5 cm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHandle:\u003c\/span\u003e\u003cspan\u003e Exotic green and beige wood, enhanced with epoxy resin (artistic signature)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli dir=\"ltr\"\u003e\n\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSharpening angle:\u003c\/span\u003e\u003cspan\u003e 15° per side\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0447\/3562\/7429\/files\/Couteau_Kiritsuke_-_Green_inspiration_-_mesures_600x600.jpg?v=1695996327\" alt=\"Couteau Kiritsuke Green inspiration mesures\" style=\"float: none;\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e","brand":"Kaitsuko","offers":[{"title":"Default Title","offer_id":52167476248864,"sku":"SW-KNIFE-JDH16","price":159.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1013\/6014\/0576\/files\/oneshot-nano-banana-2-1787570089677.png?v=1787575754","url":"https:\/\/mamorigatana.com\/en\/products\/couteau-kiritsuke-spectreiv","provider":"Mamorigatana","version":"1.0","type":"link"}