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: Shirogami #2 (White Carbon)
- HRC: 62~63
- Edge Length: 215mm
- Height at heel: 52.7mm
- Spine thickness above heel: 3mm
- Weight: 213 grams
- Handle: Wa-Octagonal Oak w/Japanese Black Lacquer
- Shape: Kiritsuke Gyuto
- Finish: Kasumi
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Asagiri
- Blacksmith: Yoshikazu Tanaka 田中
- Origin: Sakai, Japan