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 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: 210mm
- Height at heel: 46mm
- Spine thickness above heel: 1.86mm
- Weight: 124 Grams
- Handle: Octagonal Walnut w/Buffalo Horn Collar
- Shape: Kiritsuke Gyuto
- Finish: Kurozome Nickel Damascus
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: Damascus Clad
- Knife Line: Sunaarashi
- Blacksmith: N/A
- Origin: Seki, Japan