TIGRITUDE III is a hand-forged Damascus kiritsuke knife with a 20.8 cm blade. The longer blade gives you reach, while the angled tip helps with precise cuts.<\/p>
I have worked on its geometry and balance for repeated use at the chopping board: long cuts through an ingredient, followed by smaller work with the tip.<\/p>
Master Liang and I hand forge TIGRITUDE III across the blade. Deep acid etching brings out the Damascus layers between the raised and recessed areas, creating a relief with physical depth.<\/p>
The surface changes with the light. You can feel the texture on the side of the blade, away from the cutting edge.<\/p>
The blade has 73 layers in total, including the cobalt-containing VG10 cutting core. The core forms the edge; the Damascus layers on both sides contain 316 stainless steel. The blade is oil quenched and tempered to 62 HRC.<\/p>
The handle combines dark rosewood with snakewood selected for its dense, connected markings. Natural variation in the wood gives each handle its own appearance.<\/p>
Tigritude brings together tiger and attitude. The tiger\u2019s head on the right side of the blade has been redrawn for this edition.<\/p>
For me, the tiger is about knowing your own strength and having the courage to stand by it. To roar is to let your own voice be heard. I want you to feel that character when you take the knife in your hand.<\/p>
Shanru Lin and I created Ex Animo as functional art for the kitchen. Each knife has its own shape, materials and motif. I hope they inspire you to act from the soul, be yourself and dare to stand out. When life is difficult, they are also a reminder of your own strength.<\/p>
The RICEKNIFE and LINBECH logos on the left side are stamped into the steel. On earlier editions, these logos were laser engraved.<\/p>
The right side carries the RICEKNIFE name and the tiger\u2019s head.<\/p>
The first release includes 200 TIGRITUDE III knives. I examine every finished knife before approving it. Further production is possible; these 200 belong to the first release.<\/p>
Each knife comes with a numbered certificate. Dispatched within 7 days.<\/p>
On all six EX-ANIMO III 2026 knives, we machine each knife\u2019s own motif and the RICEKNIFE name directly into the right side of the blade using electrical discharge machining, or EDM.<\/p>
We chose EDM over laser marking because of the risk of blade deformation. It takes more time, labour and electricity in our production. This is a deliberate choice to preserve the blade\u2019s shape and precision.<\/p><\/details> The knife weighs 185 g; the weight under Additional information includes packaging.<\/p><\/details> TIGRITUDE III is for vegetables, fish and boneless meat. The 20.8 cm blade gives you reach for longer cuts, and the angled tip helps with fine work.<\/p> TIGRITUDE III is Riceknife\u2019s own design: a hand-forged knife with a 20.8 cm kiritsuke blade and a VG10 core. Jacob Bech and Master Liang forge the blade together, and deep acid etching brings out its transverse forging marks. Compare blade length, balance and handle materials when choosing your knife.<\/p> TIGRITUDE III has a 20.8 cm blade for vegetables, fish and boneless meat. YOLO III has a 16.8 cm blade and is primarily a vegetable knife. Their handles and forging patterns are also different.<\/p> Yes. Transverse hand forging and deep acid etching create a relief on the side of the blade. Keep your fingers away from the cutting edge.<\/p> Wash it by hand and dry it straight away. Avoid soaking, the dishwasher, bones, frozen ingredients and twisting the blade. Use a wooden or suitable plastic chopping board, store the knife with its edge protected and sharpen it as needed.<\/p> Made to last a lifetime.<\/strong> Use it, care for it and sharpen it as needed.<\/p> I hope this knife will accompany you through a long and healthy life.<\/p><\/blockquote> Jacob Bech Compare the six models<\/a><\/p> For a more affordable set with a quieter Scandinavian look, see the Raw Oak six-knife set<\/a>.<\/p> If you have questions about the knives, message or call Jacob directly. We\u2019re always working, unless we\u2019re sleeping.<\/p> Made to last a lifetime.<\/strong><\/p>\n TIGRITUDE III is a hand-forged 20.8 cm Damascus kiritsuke knife for vegetables, fish and boneless meat. The blade is made from 73-layer Damascus steel with a VG10 steel core. The core contains cobalt, and the blade is hardened to 62 HRC. Deep acid etching brings out the transverse forging marks, while snakewood and dark rosewood give the 185 g knife a naturally varied handle.<\/p>\nSpecifications<\/summary>
Specifications<\/h2>
Questions, care and contact<\/summary>
Frequently asked questions<\/h2>
What do I use a kiritsuke knife for?<\/h3>
How does it compare with Japanese knives?<\/h3>
How does TIGRITUDE III differ from YOLO III?<\/h3>
Can I feel the pattern?<\/h3>
How do I care for TIGRITUDE III?<\/h3>
Cofounder and knife designer
Riceknife<\/p>A quieter Scandinavian look<\/h2>
Contact Riceknife cofounder Jacob Bech now<\/h2>