{"product_id":"couteau-japonais-kiristsuke-damas-74-couches","title":"74-layer Damascus Kiritsuke Knife - Japanese Precision","description":"\u003c!-- ============================================================\n     PRODUCT SHEET — Kiritsuke Damascus 74-Layer Knife\n     Just Cook Eat — just-cook-eat.com\n     To be pasted into the \"product description\" field in Shopify.\n     All styles are scoped under .jce-product so as not to\n     affect the header\/footer or the theme's native elements.\n     ============================================================ --\u0026gt;\n\u003c!--$0--\u003e\n\n\u003c!-- ══════════════════════════════════════════════════\n     CONTENT — everything is within .jce-product\n     ══════════════════════════════════════════════════ --\u0026gt;\n\u003cdiv class=\"jce-product\"\u003e\n\n\n  \u003c!-- ── BLOCK 1 — Intro hook ── --\u003e\n  \u003cp class=\"jce-intro\"\u003e\u003cstrong\u003eRazor-sharp edge, Japanese technique, blade beauty.\u003c\/strong\u003e This 74-layer Damascus steel Kiritsuke knife is the centerpiece of a kitchen that takes its art seriously — from the most delicate sushi to large cuts of meat, and a perfect julienne achieved in a single fluid motion.\u003c\/p\u003e\n\n\n  \u003c!-- ══════════════════════════════════════════\n       BLOCK 2 — H2 WHY CHOOSE\n       ══════════════════════════════════════════ --\u0026gt;\n  \u003cspan class=\"jce-h2\"\u003eWhy choose this Damascus Kiritsuke knife?\u003c\/span\u003e\n  \u003cp\u003eImagine the scene: you're preparing tuna tataki, carpaccio, or free-range chicken. Your knife strains, crushes, snags — and the result doesn't look like what you had in mind. Frustrating. And yet avoidable. The \u003cstrong\u003eKiritsuke knife\u003c\/strong\u003e was designed to eliminate this friction: a long 20.5 cm blade, ultra-hard VG10 steel, 74 layers of hand-forged Damascus. \u003cstrong\u003eA single stroke is enough, from tip to heel, for a clean, effortless cut.\u003c\/strong\u003e\u003c\/p\u003e\n\n  \u003cp\u003eWhere a standard chef's knife stops, the Kiritsuke continues. Its fine tip chisels, its wide belly minces, its powerful heel sections. It's the only Japanese knife designed to \u003cstrong\u003edo everything\u003c\/strong\u003e — without ever returning to the block.\u003c\/p\u003e\n\n\n  \u003cdiv class=\"jce-benefits\"\u003e\n\n    \u003cdiv class=\"jce-benefit-card\"\u003e\n\n      \u003cspan class=\"jce-benefit-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003e🔪 3 to 5 times more durable edge\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eThe high-carbon VG10 steel core holds its edge long after a classic stainless steel would have given up. Fewer sharpenings, more cutting.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-benefit-card\"\u003e\n\n      \u003cspan class=\"jce-benefit-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003e🌊 Unique blade, exclusive Damascus patterns\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eThe 74 forged layers create undulations that are never identical from one piece to another. Your Kiritsuke knife is literally a unique piece.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-benefit-card\"\u003e\n\n      \u003cspan class=\"jce-benefit-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003e📏 35 cm total length\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eSlice large cuts, fillet fish, mince an entire cabbage in one fluid motion. No back and forth, no sawing, no pressure.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-benefit-card\"\u003e\n\n      \u003cspan class=\"jce-benefit-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003e✋ Balance and anti-fatigue\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eThe composite resin handle absorbs vibrations and provides a secure grip even with wet hands. Designed for long prep sessions.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-benefit-card\"\u003e\n\n      \u003cspan class=\"jce-benefit-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003e🎨 Blue \u0026amp; purple aesthetic\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eA handle with blue and purple hues integrated into the material — they don't fade or chip. Beauty is part of the piece, not its packaging.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- ── BLOCK 3 — Internal linking guide banner ── --\u003e\n  \u003cdiv class=\"jce-banner jce-banner-green\"\u003e\n\n    \u003cp class=\"jce-banner-text\"\u003e📖 Complete sharpening guide — angles, grits, Japanese blade maintenance: everything you need to know\u003c\/p\u003e\n\n    \u003ca title=\"Complete Sharpening Guide Just Cook Eat\" href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\" class=\"jce-btn jce-btn-green\"\u003eRead the guide →\u003c\/a\u003e\n  \u003c\/div\u003e\n\n\n  \u003c!-- ── BLOCK 4 — Klaviyo Lead Magnet ── --\u003e\n  \u003cdiv class=\"jce-lead\"\u003e\n\n    \u003cspan class=\"jce-h3\"\u003e🎁 Free: E-BOOK — The Kiritsuke Knife Manual\u003c\/span\u003e\n    \u003cp\u003eReceive your \u003cstrong\u003ecomplete guide\u003c\/strong\u003e for free — handling, cutting techniques, Damascus blade maintenance, and recommended sharpening frequency for VG10 steel.\u003c\/p\u003e\n\n    \u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\n\n      \u003cinput style=\"padding: 10px 14px; border: 2px solid #e5e7eb; border-radius: 6px; font-size: 1rem; width: 260px; max-width: 100%;\" placeholder=\"Your email address\" type=\"email\" id=\"jce-email-kiritsuke\"\u003e\n      \u003cbutton class=\"jce-btn jce-btn-red\" data-source=\"Guide Kiritsuke Produit\" data-list=\"V9s8Td\" data-input=\"jce-email-kiritsuke\" data-msg=\"jce-msg-kiritsuke\"\u003eDownload the free guide →\u003c\/button\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n    \u003cdiv style=\"display: flex; justify-content: center; flex-wrap: wrap; gap: 10px;\"\u003e\u003cstrong\u003eAn enrollment confirmation will be requested beforehand\u003c\/strong\u003e\u003c\/div\u003e\n\n    \u003cp style=\"margin-top: 10px; font-size: .9rem;\" id=\"jce-msg-kiritsuke\"\u003e\u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- ══════════════════════════════════════════\n       BLOCK 5 — H2 FOR WHOM\n       ══════════════════════════════════════════ --\u0026gt;\n  \u003cspan class=\"jce-h2\"\u003eWho is this Kiritsuke knife for?\u003c\/span\u003e\n  \u003cp\u003eThe Kiritsuke knife is for those who no longer want to compromise between a performing tool and a beautiful tool. Several profiles naturally find their match here:\u003c\/p\u003e\n\n\n  \u003cdiv class=\"jce-personas\"\u003e\n\n    \u003cdiv class=\"jce-persona\"\u003e\n\n      \u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe passionate cook upgrading their tools\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eYou cook 4 to 6 meals a week and feel that your knife is holding you back. The Kiritsuke gives you the leeway you were missing — precision on herbs, power on whole cuts, fluidity on fish.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-persona\"\u003e\n\n      \u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe Japanese cuisine enthusiast\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eYou prepare makis, sashimi, tatakis. The \u003cstrong\u003ekiritsuke knife usage\u003c\/strong\u003e is precisely designed for these preparations: fine tip, long blade, native 15° angle. It's the knife Japanese chefs keep for themselves.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-persona\"\u003e\n\n      \u003cspan class=\"jce-benefit-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe demanding semi-professional\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eIn a brigade, catering, or intensive private cooking, you need a tool that lasts all day without requiring sharpening every two hours. VG10 steel is for that.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-persona\"\u003e\n\n      \u003cspan class=\"jce-persona-icon\"\u003e\u003cstrong style=\"display: inline !important;\"\u003eThe buyer of an extraordinary gift\u003c\/strong\u003e\u003c\/span\u003e\n      \u003cp\u003eA Damascus Kiritsuke knife with a blue and purple handle is the kind of gift you give once and is cherished for life. Ideal for a birthday, a housewarming, or a chef's Christmas.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003cdiv class=\"jce-box jce-box-red\"\u003e⚠️ \u003cstrong\u003eThis knife is not suitable for:\u003c\/strong\u003e serrated knives (toothed blade), hard bones (cleaver required), or dishwashers. Treated as the precision tool it is, it will last a lifetime.\u003c\/div\u003e\n\n\n  \u003c!-- ══════════════════════════════════════════\n       BLOCK 6 — H2 FEATURES\n       ══════════════════════════════════════════ --\u0026gt;\n  \u003cspan class=\"jce-h2\"\u003eDetailed features of the Damascus Kiritsuke knife\u003c\/span\u003e\n  \u003cp\u003eA precision knife deserves a complete product sheet. Here's exactly what you receive and what each component brings you.\u003c\/p\u003e\n\n\n  \u003cspan class=\"jce-h3\"\u003e📦 Delivery contents\u003c\/span\u003e\n  \u003cdiv class=\"jce-box jce-box-green\"\u003e\n\n    \u003cul\u003e\n\n      \u003cli\u003e\n\n\u003cstrong\u003e1 Damascus Kiritsuke knife\u003c\/strong\u003e — 20.5 cm blade, 35 cm total length\u003c\/li\u003e\n\n      \u003cli\u003e\n\n\u003cstrong\u003eVG10 high-carbon steel core\u003c\/strong\u003e — 60+ HRC hardness\u003c\/li\u003e\n\n      \u003cli\u003e\n\n\u003cstrong\u003e74 layers of hand-forged Damascus steel\u003c\/strong\u003e — unique wavy patterns\u003c\/li\u003e\n\n      \u003cli\u003e\n\n\u003cstrong\u003eBlue and purple composite resin handle\u003c\/strong\u003e — integrated into the material, moisture-resistant\u003c\/li\u003e\n\n      \u003cli\u003e\n\n\u003cstrong\u003eProtective sheath\u003c\/strong\u003e included for storage and transport\u003c\/li\u003e\n\n    \u003c\/ul\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003cspan class=\"jce-h3\"\u003eThe VG10 Damascus system explained\u003c\/span\u003e\n  \u003cp\u003eThe 74 layers are not just a visual argument. Each layer strengthens the mechanical resistance of the blade while allowing the VG10 core to reach a hardness exceeding 60 HRC:\u003c\/p\u003e\n\n\n  \u003cdiv class=\"jce-angle-grid\"\u003e\n\n    \u003cdiv class=\"jce-angle-card is-green\"\u003e\n\n      \u003cspan class=\"jce-angle-badge\"\u003eVG10\u003c\/span\u003e\n      \u003cstrong\u003eThe core — precision and longevity\u003c\/strong\u003e\n      \u003cp\u003eHigh-carbon steel, VG10 is the benchmark steel for high-end Japanese knives. It holds its edge 3 to 5 times longer than classic European stainless steel.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-angle-card is-red\"\u003e\n\n      \u003cspan class=\"jce-angle-badge\"\u003e74 layers\u003c\/span\u003e\n      \u003cstrong\u003eThe casing — strength and beauty\u003c\/strong\u003e\n      \u003cp\u003eThe 74 layers of Damascus steel encapsulate the core and absorb lateral impacts. They also create the characteristic undulations that make each blade a unique piece.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003cspan class=\"jce-h3\"\u003e⚙️ Complete technical sheet\u003c\/span\u003e\n  \u003cdiv class=\"jce-table-wrap\"\u003e\n\n    \u003ctable class=\"jce-table\"\u003e\n\n      \u003cthead\u003e\n\n        \u003ctr\u003e\n\n          \u003cth style=\"width: 40%;\"\u003eSpecification\u003c\/th\u003e\n\n          \u003cth\u003eDetails\u003c\/th\u003e\n\n        \u003c\/tr\u003e\n\n      \u003c\/thead\u003e\n\n      \u003ctbody\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eJapanese Kiritsuke knife\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eTotal length\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e35 cm\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eBlade length\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e20.5 cm\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eBlade structure\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e74-layer Damascus steel\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eBlade core\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eVG10 high-carbon steel\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eHardness (HRC)\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e60+ HRC\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eRecommended sharpening angle\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e15° (Japanese angle)\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eBlue \u0026amp; purple composite resin — moisture-resistant\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eMaintenance\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eHand wash only — never in the dishwasher\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eMain use\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eVersatile — sushi, fish, meat, vegetables\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n        \u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eDelivery contents\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eKnife + protective sheath\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n      \u003c\/tbody\u003e\n\n    \u003c\/table\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- ══════════════════════════════════════════\n       BLOCK 7 — H2 HOW TO USE\n       ══════════════════════════════════════════ --\u0026gt;\n  \u003cspan class=\"jce-h2\"\u003eHow to use your Kiritsuke knife?\u003c\/span\u003e\n  \u003cp\u003eThe \u003cstrong\u003eKiritsuke knife usage\u003c\/strong\u003e is more intuitive than one might think — but a few pointers change everything from the first session. Here's the 4-step method:\u003c\/p\u003e\n\n\n  \u003cdiv class=\"jce-steps\"\u003e\n\n    \u003cdiv class=\"jce-step\"\u003e\n\n      \u003cdiv class=\"jce-step-num\"\u003e1\u003c\/div\u003e\n\n      \u003cdiv class=\"jce-step-body\"\u003e\n\n        \u003cstrong\u003eHold — adopt the pinch grip\u003c\/strong\u003e\n        \u003cp\u003eThumb and index finger pinch the blade just in front of the handle, the other three fingers hold the handle. This grip gives total control over direction and pressure. It reduces fatigue and allows you to work longer without effort.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-step\"\u003e\n\n      \u003cdiv class=\"jce-step-num\"\u003e2\u003c\/div\u003e\n\n      \u003cdiv class=\"jce-step-body\"\u003e\n\n        \u003cstrong\u003eSlice — use the full length of the blade\u003c\/strong\u003e\n        \u003cp\u003eThe 35 cm length is an asset: a single gliding motion from heel to tip replaces several back-and-forths. Don't saw — let the weight of the blade do the work. The cut is clean, fluid, effortless on meats, vegetables, and fish.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-step\"\u003e\n\n      \u003cdiv class=\"jce-step-num\"\u003e3\u003c\/div\u003e\n\n      \u003cdiv class=\"jce-step-body\"\u003e\n\n        \u003cstrong\u003eRefine — exploit the fine tip for delicate tasks\u003c\/strong\u003e\n        \u003cp\u003eThe characteristic tip of the Kiritsuke is designed for deboning a fillet, removing a membrane, dicing finely, or preparing sashimi. Work with the front third of the blade, with light, guided pressure.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"jce-step\"\u003e\n\n      \u003cdiv class=\"jce-step-num\"\u003e4\u003c\/div\u003e\n\n      \u003cdiv class=\"jce-step-body\"\u003e\n\n        \u003cstrong\u003eMaintain — the protocol after each use\u003c\/strong\u003e\n        \u003cp\u003eHand wash, immediate drying — never in the dishwasher. Store on a block or a magnetic strip, never loose in a drawer. Sharpen at 15° as soon as the blade \"slips\" on a tomato without spontaneously cutting it.\u003c\/p\u003e\n\n      \u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003cdiv class=\"jce-expert-tip\"\u003e\n\n    \u003cspan class=\"jce-h3\"\u003e🎓 Expert tip\u003c\/span\u003e\n    \u003cp\u003eTo test if your Kiritsuke needs sharpening: place the blade flat on your thumbnail. \u003cstrong\u003eIf it slides, it's dull.\u003c\/strong\u003e If it catches slightly without cutting, it's sharp. This simple test prevents you from sharpening too early — or too late.\u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- ══════════════════════════════════════════\n       ROTARY SHARPENER PUSH — after use\n       ══════════════════════════════════════════ --\u0026gt;\n  \u003cspan class=\"jce-h2\"\u003eThe indispensable ally of your Kiritsuke knife\u003c\/span\u003e\n\n  \u003cp\u003eA Damascus Kiritsuke knife is a precision tool. Its blade, sharpened to \u003cstrong\u003e15°\u003c\/strong\u003e, gives you that edge that glides through fish, penetrates meat, and minces herbs without crushing them. But this same 15° is also its \u003cstrong\u003efragility\u003c\/strong\u003e: a single sharpening at the wrong angle — at 20° like for a European knife — and the geometry of the edge is irreversibly degraded.\u003c\/p\u003e\n\n\n  \u003cp\u003eIt is for this precise reason that \u003cstrong\u003ethe magnetic Rotary Sharpener is the most suitable tool\u003c\/strong\u003e for maintaining your Kiritsuke — and any Japanese knife made of VG10 steel.\u003c\/p\u003e\n\n\n  \u003cdiv class=\"jce-box jce-box-green\"\u003e\n\n    \u003cul\u003e\n\n      \u003cli\u003e\n\n\u003cstrong\u003eMechanically guaranteed 15° angle\u003c\/strong\u003e — the neodymium magnet holds the blade against the guide at the exact angle. Where a sharpening stone requires months of practice to maintain a precise 15°, the rotary sharpener does it for you, with each pass, without risk of error.\u003c\/li\u003e\n\n      \u003cli\u003e\n\n\u003cstrong\u003eDiamond discs compatible with VG10 steel\u003c\/strong\u003e — hard Japanese steels (60+ HRC) can only be effectively sharpened with diamond. The included 400 (restoration) and 1000 (finishing) grits are designed for these steels, without overheating or damaging the blade.\u003c\/li\u003e\n\n      \u003cli\u003e\n\n\u003cstrong\u003eNo technique, no risk\u003c\/strong\u003e — a fluid rolling motion, like a rolling pin. In 2 minutes, your Kiritsuke regains its original sharpness — without risk of chipping the delicate edge of the Damascus steel.\u003c\/li\u003e\n\n    \u003c\/ul\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- Rotary Sharpener product card --\u003e\n  \u003cdiv style=\"display: flex; align-items: center; gap: 16px; background: #f9fafb; border: 1px solid #e5e7eb; border-radius: 12px; padding: 16px; margin: 24px 0; flex-wrap: wrap; text-align: left;\"\u003e\n\n    \u003cimg loading=\"lazy\" style=\"width: 90px; height: 90px; object-fit: cover; border-radius: 8px; flex-shrink: 0;\" alt=\"Magnetic rotary knife sharpener 15 and 20 degree angles compatible Japanese kiritsuke damascus knife\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0819\/8225\/9538\/files\/Aiguiseurdecouteauroulantbois1.webp?v=1777301999\"\u003e\n    \u003cdiv style=\"flex: 1; min-width: 180px;\"\u003e\n\n      \u003cdiv style=\"display: inline-block; background: #BB2D0C; color: #fff; font-size: 11px; font-weight: bold; padding: 2px 8px; border-radius: 20px; text-transform: uppercase; letter-spacing: .04em; margin-bottom: 6px;\"\u003e⭐ Bestseller\u003c\/div\u003e\n\n      \u003cdiv style=\"font-size: 1rem; font-weight: 800; color: #1a1a2e; margin-bottom: 4px;\"\u003eMagnetic Rotary Sharpener\u003c\/div\u003e\n\n      \u003cdiv style=\"font-size: 0.82rem; color: #6b7280; margin-bottom: 6px;\"\u003e15° angle special for Japanese knives · Diamond discs 400 \u0026amp; 1000 included · Neodymium magnets · Dry use\u003c\/div\u003e\n\n      \u003cdiv style=\"font-size: 1.1rem; font-weight: 800; color: #033E1C;\"\u003e€55.99\u003c\/div\u003e\n\n    \u003c\/div\u003e\n\n    \u003ca style=\"display: inline-block; background: #BB2D0C; color: #fff; font-weight: bold; font-size: 0.9rem; padding: 10px 20px; border-radius: 6px; text-decoration: none; white-space: nowrap; flex-shrink: 0;\" href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\" title=\"Rotary sharpener compatible Japanese kiritsuke knife 15°\"\u003eDiscover the sharpener →\u003c\/a\u003e\n  \u003c\/div\u003e\n\n\n  \u003cp style=\"font-size: 0.9rem; color: var(--jce-gray);\"\u003e💡 \u003cstrong\u003eNote:\u003c\/strong\u003e the sharpening stone remains the traditional tool for Japanese knives. If you are a purist willing to invest months to master the 15° technique on such a long blade, it is an excellent choice. But for 95% of cooks, the rotary sharpener gives an equivalent result in a few minutes — without the risk of error that would cost the edge of your Damascus Kiritsuke.\u003c\/p\u003e\n\n\n  \u003c!-- ══════════════════════════════════════════\n       BLOCK 8 — H2 FAQ\n       ══════════════════════════════════════════ --\u0026gt;\n  \u003cspan class=\"jce-h2\"\u003eFrequently Asked Questions — Kiritsuke Knife\u003c\/span\u003e\n\n  \u003cdiv class=\"jce-faq\"\u003e\n\n\n    \u003cdiv class=\"jce-faq-item\"\u003e\n\n      \u003cp class=\"jce-faq-q\"\u003e❓ What's the difference between a Kiritsuke knife and a Santoku knife?\u003c\/p\u003e\n\n      \u003cp class=\"jce-faq-a\"\u003eThe \u003cstrong\u003esantoku knife\u003c\/strong\u003e is shorter (usually 17 to 18 cm), sturdier, designed for quick work on vegetables and small pieces of meat. The \u003cstrong\u003ekiritsuke knife\u003c\/strong\u003e is longer (20.5 cm blade) with a characteristic fine tip — it excels on large pieces, whole fish, sashimi, and preparations that require a wide blade. Both are Japanese knives, but their uses are complementary rather than redundant.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv class=\"jce-faq-item\"\u003e\n\n      \u003cp class=\"jce-faq-q\"\u003e❓ Is the Kiritsuke knife suitable for beginners?\u003c\/p\u003e\n\n      \u003cp class=\"jce-faq-a\"\u003eThe \u003cstrong\u003ekiritsuke knife\u003c\/strong\u003e was historically reserved for experienced chefs in Japanese tradition, as its shape demands precise movements. That said, with correct handling (pinch grip, sliding motion), any cook who regularly prepares their meals can use it and progress quickly. It's not the first knife to buy if you're starting from scratch — however, if you cook 3 or more meals a week, it will be a revelation.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv class=\"jce-faq-item\"\u003e\n\n      \u003cp class=\"jce-faq-q\"\u003e❓ How to sharpen a Damascus Kiritsuke knife?\u003c\/p\u003e\n\n      \u003cp class=\"jce-faq-a\"\u003eThe \u003cstrong\u003edamascus kiritsuke knife\u003c\/strong\u003e must be sharpened at \u003cstrong\u003e15°\u003c\/strong\u003e, not 20° like a European knife. Using an unsuitable sharpener will destroy the edge in a few passes. We recommend our \u003ca href=\"https:\/\/just-cook-eat.com\/products\/aiguiseur-rotatif\" title=\"Just Cook Eat Rotary Sharpener\"\u003eJust Cook Eat Rotary Sharpener\u003c\/a\u003e: it mechanically imposes the 15° angle via a magnetic stand — without approximation, without risk of error — and its diamond abrasives are compatible with VG10 steel. To learn more, consult our \u003ca href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\" title=\"Just Cook Eat Complete Sharpening Guide\"\u003ecomplete sharpening guide\u003c\/a\u003e.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv class=\"jce-faq-item\"\u003e\n\n      \u003cp class=\"jce-faq-q\"\u003e❓ How to maintain the Damascus blade daily?\u003c\/p\u003e\n\n      \u003cp class=\"jce-faq-a\"\u003eHand wash only, dry immediately after each use. Never immerse your kiritsuke knife in a sink of water or put it in the dishwasher — Damascus steel is not 100% stainless, and aggressive detergents can alter the surface. If the blade is not used for several weeks, apply a thin layer of neutral cooking oil (sunflower or camellia) to the blade. Store on a magnetic or wooden block, never loosely in a drawer.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv class=\"jce-faq-item\"\u003e\n\n      \u003cp class=\"jce-faq-q\"\u003e❓ Is the blue and purple resin handle durable?\u003c\/p\u003e\n\n      \u003cp class=\"jce-faq-a\"\u003eYes. Unlike wood, composite resin does not swell with moisture, does not crack over time, and resists shocks. The blue and purple shades are integrated into the resin material — they do not fade with use, do not chip, and do not lose color when washed. This is one of the key advantages of this material over traditional wooden handles.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n\n    \u003cdiv class=\"jce-faq-item\"\u003e\n\n      \u003cp class=\"jce-faq-q\"\u003e❓ Is this knife suitable for cutting raw fish and preparing sushi?\u003c\/p\u003e\n\n      \u003cp class=\"jce-faq-a\"\u003eThis is precisely one of its strengths. The 20.5 cm long blade allows you to fillet in a single motion without back-and-forth, the fine tip cuts sashimi slices cleanly, and the VG10 edge sharpened at 15° does not tear delicate flesh. The \u003cstrong\u003ekiritsuke knife\u003c\/strong\u003e is the reference tool for Japanese preparations that require precision and cutting amplitude.\u003c\/p\u003e\n\n    \u003c\/div\u003e\n\n\n  \u003c\/div\u003e\n\n\n  \u003cdiv class=\"jce-box jce-box-green\"\u003e💡 \u003cstrong\u003eDid you know?\u003c\/strong\u003e A well-sharpened knife is paradoxically \u003cstrong\u003esafer than a dull knife\u003c\/strong\u003e: it doesn't slip on the skin of a tomato or fish and requires much less force. Less force = less risk of slipping on the cutting board.\u003c\/div\u003e\n\n\n  \u003c!-- ══════════════════════════════════════════\n       BLOCK 9 — Final Meshing + JSON-LD Schema\n       ══════════════════════════════════════════ --\u0026gt;\n\n  \u003c!-- Footer note meshing --\u003e\n  \u003cdiv class=\"jce-footer-note\"\u003e\n\n    \u003cp\u003e📌 \u003cstrong\u003eAlso read:\u003c\/strong\u003e\n      \u003ca href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\/entretien-couteau-japonais\" title=\"Complete guide to Japanese knife care\"\u003eJapanese knife care: the complete guide\u003c\/a\u003e ·\n      \u003ca href=\"https:\/\/just-cook-eat.com\/collections\/aiguiseur-fusil-affuteur\" title=\"Adjustable 15° rotary sharpener for Japanese knives\"\u003eThe 15° \/ 20° adjustable rotary sharpener\u003c\/a\u003e ·\n      \u003ca href=\"https:\/\/just-cook-eat.com\/blogs\/le-guide-complet-de-laiguisage\/maitriser-les-angles-daiguisage-15-vs-20\" title=\"15° vs 20° sharpening angles: understanding everything\"\u003e15° or 20° angle: which to choose?\u003c\/a\u003e ·\n      \u003ca href=\"https:\/\/just-cook-eat.com\/collections\/couteaux-japonais\" title=\"Discover the Just Cook Eat Japanese knife range\"\u003eSee the entire Japanese knife collection →\u003c\/a\u003e\n    \u003c\/p\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003c!-- Schema JSON-LD FAQ --\u003e\n  \u003cscript type=\"application\/ld+json\"\u003e\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Quelle est la différence entre un couteau Kiritsuke et un couteau Santoku ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Le couteau santoku est plus court (17 à 18 cm), plus trapu, pensé pour le travail rapide sur légumes et viandes en petites pièces. Le couteau kiritsuke est plus long (20,5 cm de lame), avec une pointe fine caractéristique — il excelle sur les grandes pièces, le poisson entier, le sashimi et les préparations qui demandent de l'amplitude de lame. Leurs usages sont complémentaires.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Le couteau Kiritsuke est-il adapté aux débutants ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Le couteau kiritsuke exige une gestuelle précise et est historiquement réservé aux chefs confirmés dans la tradition japonaise. Cependant, tout cuisinier préparant régulièrement ses repas (3 fois par semaine ou plus) peut l'utiliser avec une prise en main correcte (prise pince, geste glissé) et progresser rapidement. Ce n'est pas le premier couteau à acheter si vous débutez de zéro.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Comment aiguiser un couteau Kiritsuke damas ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Le couteau kiritsuke damas s'aiguise à 15°, pas à 20° comme un couteau européen. L'Aiguiseur Rotatif Just Cook Eat impose mécaniquement cet angle via un support magnétique — sans approximation, sans risque d'erreur. Ses abrasifs diamant sont compatibles avec l'acier VG10.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Comment entretenir la lame damas au quotidien ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Lavage à la main uniquement, séchage immédiat après chaque usage. Jamais au lave-vaisselle. Si la lame n'est pas utilisée pendant plusieurs semaines, appliquez une légère couche d'huile alimentaire neutre. Rangez sur un bloc magnétique ou en bois, jamais en vrac dans un tiroir.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Ce couteau convient-il pour couper du poisson cru et préparer des sushis ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Oui, c'est précisément l'un de ses points forts. La lame longue de 20,5 cm permet de lever un filet d'un seul geste, la pointe fine découpe les tranches de sashimi avec netteté, et le tranchant VG10 affûté à 15° ne déchire pas les chairs délicates. Le couteau kiritsuke est l'outil de référence pour les préparations japonaises.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Le manche résine bleu et violet est-il durable ?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Oui. La résine composite ne gonfle pas à l'humidité, ne se fissure pas et résiste aux chocs. Les nuances bleu et violet sont intégrées dans la masse — elles ne s'effacent pas à l'usage, ne s'écaillent pas et ne palissent pas au lavage.\"\n        }\n      }\n    ]\n  }\n  \u003c\/script\u003e\n\n\n\u003c!-- \/.jce-product --\u003e\n\n\u003c!-- ── Klaviyo lead magnet script — identical to the reference article ── --\u003e","brand":"Just-Cook-Eat","offers":[{"title":"Default Title","offer_id":53484543836498,"sku":"1775361364402110465","price":95.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/8225\/9538\/files\/couteau_damas_manche_bleu_violet_2_1.webp?v=1779802142","url":"https:\/\/just-cook-eat.com\/en\/products\/couteau-japonais-kiristsuke-damas-74-couches","provider":"Just-Cook-Eat","version":"1.0","type":"link"}