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.
Steel: Aogami #1
Edge Length: 278mm
Height at heel: 54.79mm
Spine thickness above heel: 335mm
Weight: 319 grams
Handle: Octagonal Ebony w/Buffalo Horn Collar and Silver Spacers