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: VG10
• HRC: 61~62
• Edge Length: 213 mm
• Height at heel: 45.98 mm
• Distal Taper Heel: 1.85 mm
• Distal Taper Mid: 1.58 mm
• Distal Taper Tip: 0.42 mm
• Weight: 120 grams 
• Handle: Octagonal Walnut w/ Buffalo Horn Collar
• Shape: Kiritsuke Gyuto
• Finish: Kurozome Nickel Damascus
• Cladding: Damascus
• Construction: San-Mai
• Edge bevel: 50/50
• Knife Line: Sunaarashi
• Blacksmith: N/A
• Maker: Hatsukokoro
• Sharpener: N/A
• Place of Origin: Seki, Japan