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
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