Kiritsuke: A popular all purpose knife that can replace the gyuto. A kiritsuke typically has a flatter profile throughout, which is more compatible with a push/pull cutting style. Slice meat, chiffonade herbs, chop veg, this knife is a sweet alternative to the gyuto.
Carbon steel knives require more care and can tarnish with use. Make sure to wipe and dry after use, and always store dry. For more information on care for your carbon steel knives check out our carbon steel knife care page.
- Steel: White #2
- HRC: 61~63
- Edge Length: 200mm
- Height at heel: 44.6mm
- Spine thickness above heel: 3.95mm
- Weight: 206g
- Handle: Custom Wa-Handle
- Shape: Gyuto
- Finish: Kasumi
- Cladding: Soft Iron
- Edge Bevel: Single
- Construction: Nimai
- Knife Line: Shirosagi
- Blacksmith: Toru Tomura
- Sharpener: Tateo Myojin
- Origin: Kochi, Japan