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:
- Steel: SG2 Powder Stainless Steel
- HRC: 63~64
- Edge Length: 258mm
- Height at heel: 51.4mm
- Spine thickness above heel: 2.1 mm
- Weight: 211 grams
- Handle: Wa-Octagonal Wenge w/Buffalo Horn Collar
- Shape: Kiritsuke Gyuto
- Finish: Tsuchime/Kasumi/Kurouchi
- Cladding: Stainless Clad
- Construction: San-Mai
- Knife Line: SG2 Kurouchi
- Blacksmith: Gō Yoshizawa
- Maker: Nigara Hamono
- Origin: Hirosaki, Japan