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 #2
• HRC: 62
• Edge Length: 200mm
• Height at heel: 45.88mm
• Spine thickness above heel: 4.46mm
• Weight: 242 grams
• Handle: Wa-Octagonal Teak w/Black Buffalo Horn Collar
• Shape: Kiritsuke/Gyuto
• Finish: Kurouchi Tsuchime
• Cladding: Soft Iron 
• Construction: Single Bevel
• Knife Line: Hatsukokoro Kurouchi Tsuchime
• Maker: Hatsukokoro
• Blacksmith:  Tomu Tamura
• Sharpener: Tateo Myojin
• Place of Origin: Tosa, Kōchi