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
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