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: 200mm
- Height at heel: 48.13mm
- Spine thickness above heel: 1.94mm
- Weight: 141g
- Handle: Octagonal Birch w/white spacer
- Shape: Kiritsuke
- Finish: Damascus
- Cladding: Stainless Clad
- Construction: San-Mai
- Knife line: SG2 Damascus
- Blacksmith: Nigara Hamono
- Place of Origin: Hirosaki, Japan
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: 200mm
- Height at heel: 48.13mm
- Spine thickness above heel: 1.94mm
- Weight: 141g
- Handle: Octagonal Birch w/white spacer
- Shape: Kiritsuke
- Finish: Damascus
- Cladding: Stainless Clad
- Construction: San-Mai
- Knife line: SG2 Damascus
- Blacksmith: Nigara Hamono
- Place of Origin: Hirosaki, Japan