Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge
Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge
Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge
Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge
Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge
Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge
Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge
Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge
Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm - The Cook's Edge

Kurosagi AS Kurouchi Kiritsuke Gyuto 210mm

Regular price
$215.00
Sale price
$215.00
Unit price
per 

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
  • Edge Length: 210mm
  • Height at heel: 46.7mm
  • Spine thickness above heel: 3.93mm
  • Weight:  202 grams
  • Handle: Angled Octagonal Wenge w/Black Buffalo Horn Collar
  • Shape: Gyuto
  • Finish: Kurouchi 
  • Cladding: Iron
  • Construction: San-Mai
  • Knife Line: Kurosagi
  • Blacksmith: Moto Kyuuichi
  • Origin: Shimabara, Nagasaki