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:
- Steel: SKD Powder Steel
- HRC: 63
- Edge Length: 210mm
- Height at heel: 49.7mm
- Spine thickness above heel: 3mm
- Weight: 183g
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Edge/Bevel: 50/50
- Shape: Kiritsuke/Gyuto
- Knife line: SKD Nashiji
- Finish: Nashiji
- Maker: Yoshikane Hamono
- Place of Origin: Sanjo, Japan