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