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: SG2 Powder Steel
• HRC: 63~64
• Edge Length:
• Height at heel:
• Spine thickness above heel:
• Weight: 
• Handle: Wa-Octagonal Wenge w/Buffalo Horn Collar
• Shape: Kiritsuke
• Finish: Damascus
• Cladding: Stainless Clad
• Construction: San-Mai
• Knife line: Damascus SG2
• Maker: Nigara Hamono
• Place of Origin: Hirosaki, Japan