The Revolution series represents a real refresh on the knife market. Simple design paired with the highest quality materials known to man put these knives at the very top of every chef's and hobbyist's wish list.

Kritisuke is considered a universal chef's knife in Japanese cuisine. A boss should be able to fire an employee at any station at any time, and that's exactly where the Kiritsuke knife comes in. What characterizes the Kiritsuke is the flat blade profile and the K shape of the tip. This allows us to use it for all tasks whether we are preparing meat, fish or vegetables. Due to its attractive appearance Kiritsuke is an extremely sought-after knife shape.

The blade is made in the San-mai technique, from the latest generation of powder steel - SG2. This means that you get the combined durability of the entire blade, but also the hardness of the blade itself, which will retain its sharpness for a very long time.

Mcusta has perfected the production of handles to perfection, which can be seen on this knife. It is made of quality red pakka wood in a decagon shape. Unlike traditional Japanese handles that are octagonal, this handle has as many as 10 specific angles to provide the user with maximum comfort.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".