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 canreplace the gyuto. Slice meat, chiffonade herbs, chop veg, this knife is a bad-ass alternative to the gyuto.
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.
Carbon steel knife care -Please note, this knife is made with high carbon steel. -Carbon steel knives are amazing, they get super sharp, and are easy to sharpen. -However, they are more likely to rust than their stainless counterparts. -Please wipe clean and dry immediately after use. -Always wash with mild detergent by hand. -Avoid very acidic foods like lemons, limes, and tomatoes. -After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust. -If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards. -Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only. -A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.