Kiritsuke: In a traditional Japanese kitchen, the Kiritsuke knife was reserved only for the head chef to use. Now it has become a popular all-purpose knife that can destroy all your prep-work in no time. Slice meat, chiffonade herbs, chop veg, this knife does it all.

Knife Specs: 

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Blue2
  • HRC: 62~64
  • Edge Length: 200 mm
  • Height at heel: 46.7 mm
  • Distal Taper Heel: 2.72 mm
  • Distal Taper Mid: 2.01 mm
  • Distal Taper Tip: 0.34 mm
  • Weight: 169 grams
  • Handle: Octagonal Ebony
  • Shape: Kiritsuke Gyuto
  • Finish: Kasumi
  • Cladding: Iron
  • Construction: san-mai
  • Edge bevel: 50/50
  • Knife Line: Tetsujin So Kasumi
  • Blacksmith: Toru Tamura
  • Maker: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Place of Origin: Tosa, Japan

Tetsujin Hamono Blue#2 Kasumi Kiritsuke Gyuto 210mm

Regular price $475.00
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Kiritsuke: In a traditional Japanese kitchen, the Kiritsuke knife was reserved only for the head chef to use. Now it has become a popular all-purpose knife that can destroy all your prep-work in no time. Slice meat, chiffonade herbs, chop veg, this knife does it all.

Knife Specs: 

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Blue2
  • HRC: 62~64
  • Edge Length: 200 mm
  • Height at heel: 46.7 mm
  • Distal Taper Heel: 2.72 mm
  • Distal Taper Mid: 2.01 mm
  • Distal Taper Tip: 0.34 mm
  • Weight: 169 grams
  • Handle: Octagonal Ebony
  • Shape: Kiritsuke Gyuto
  • Finish: Kasumi
  • Cladding: Iron
  • Construction: san-mai
  • Edge bevel: 50/50
  • Knife Line: Tetsujin So Kasumi
  • Blacksmith: Toru Tamura
  • Maker: Tetsujin Hamono
  • Sharpener: Naohito Myojin
  • Place of Origin: Tosa, Japan

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