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: Aogami Super 
• HRC: 63~64
• Edge Length: 255mm
• Height at heel: 52.4mm
• Spine thickness above heel: 2.2mm
• Weight: 257 grams
• Handle: Stag-Horn w/Ironwood collar & Turquoise end cap
• Shape: Kiritsuke 
• Finish: Tsuchime 
• Cladding: Stainless Clad
• Construction: San-Mai
• Knife Line: Limited Edition Stag-Horn
• Blacksmith: Gō Yoshizawa
• Origin: Hirosaki, Japan