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
• HRC: 62~63
• Edge Length: 258 mm
• Height at heel: 52.14 mm
• Distal Taper Heel: 2.23 mm
• Distal Taper Mid: 2.23 mm
• Distal Taper Tip: 0.23 mm
• Weight: 224 grams 
• Handle: Octagonal Wenge w/Buffalo Horn Collar
• Shape: Kiritsuke
• Finish: Kurouchi/Tsuchime/Kasumi
• Cladding: Stainless 
• Construction: San-Mai
• Edge bevel: 50/50
• Knife Line: SG2 Kurouchi
• Blacksmith: Go Yoshizawa
• Maker: Nigara Hamono
• Sharpener: N/A
• Place of Origin: Hirosaki, Japan