Kiritsuke: A general-purpose knife traditionally reserved for the head chef, these knives have become quite popular in western kitchens. Slice meat, chiffonade herbs, chop veg, this knife does it all, and is a great alternative to a gyuto if you prefer the forward/backward or push/pull cutting style.
|Steel||Shirogami #2 (white carbon)|
|Height at heel||48.9mm|
|Spine above heel||2.2mm|
|Handle||Wa-octagonal magnolia w/buffalo horn collar|
|Construction||Iron clad san-mai|