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:

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: Aogami Super
• HRC: 62~63
• Length: 210mm
•  Height at heel: 43.3mm
• Spine thickness above heel: 2.3mm
• Weight: 136 grams
• Handle: Octagonal Teak w/Buffalo Horn Collar
• Shape: Kiritsuke
• Finish: Tsuchime/Damascus
• Cladding: Iron Clad
• Construction: San-Mai
• Knife Line: Inazuma
• Maker: Hatsukokoro
• Place of Origin: Sanjo, Japan