Kiritsuke: In a traditional Japanese kitchen, the kiritsuke is a single beveled knife reserved only for the head chef to use. Now it has become a popular 50/50 beveled all purpose knife that can replace the gyuto. Slice meat, chiffonade herbs, chop veg, this knife is a bad-ass alternative to the gyuto.
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: HAP40
- HRC: 66~68
- Edge Length: 200mm
- Height at heel: 46.78mm
- Spine thickness above heel: 2.3mm
- Weight: 149 grams
- Handle: Wa-Octagonal Teak
- Shape: Kiritsuke
- Finish: Migaki
- Cladding: Stainless
- Construction: San-Mai
- Knife Line: HAP40 Migaki
- Blacksmith: Sukenari Hamono
- Origin: Toyama, Japan
Kiritsuke: In a traditional Japanese kitchen, the kiritsuke is a single beveled knife reserved only for the head chef to use. Now it has become a popular 50/50 beveled all purpose knife that can replace the gyuto. Slice meat, chiffonade herbs, chop veg, this knife is a bad-ass alternative to the gyuto.
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: HAP40
- HRC: 66~68
- Edge Length: 200mm
- Height at heel: 46.78mm
- Spine thickness above heel: 2.3mm
- Weight: 149 grams
- Handle: Wa-Octagonal Teak
- Shape: Kiritsuke
- Finish: Migaki
- Cladding: Stainless
- Construction: San-Mai
- Knife Line: HAP40 Migaki
- Blacksmith: Sukenari Hamono
- Origin: Toyama, Japan
is here! Shop now, pay later in 4 easy installments