This one-of-a-kind culinary piece by Don Carlos Andrade merges a long-favored blade profile from his repertoire, the infinitely versatile kiritsuke, with his Deep Space design theme. Shaped from 52100 high-carbon steel, the 213mm / 8.4" blade's edge, tapering spine, and rounded choil are polished and reflective while the symmetrical bevels carry a dark, matte grey etch atop Andrade's hand-sanded satin finish. Paired to a dark, interstellar handle, the visual effect is immediate and striking. The kiritsuke combines the best attributes of a gyuto and a slicer in a workhorse configuration suited to the most demanding kitchen work. Long, relatively straight, and with a low, slim tip, the edge excels at slicing tasks large and small, carving, and detail work. At 50mm tall at the heel, with gentle curvature in the forward inches, it chops with ease whether push-pull or rock style. Andrade's freehand convex bevel geometry, perfected over more than two decades in the studio, is tall with pronounced convexity above a thin edge, reducing drag while increasing food release and overall performance. Rigid throughout and tapering steadily from 3.3mm above the heel to 1.4mm an inch from the tip, the blade moves effortlessly in the hand while maintaining the toughness and mass needed for long prep sessions. The balance point lies just as handle meets steel. As much a part of the story as the blade is the handle, sculpted in Andrade's iconic shield-style wa form from a beautiful piece of ebony. Flat facets and soft curves combine for comfort and control, secured to the hidden tang by a flush stainless steel pin. Round, trademark inlays of Deep Space resin composite and a matching ferrule complete the grip. A custom cloth-covered saya is included. An heirloom for the chef's kitchen.
