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 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: 205mm
- Height at heel: 46.21mm
- Spine thickness above heel: 1.78mm
- Weight: 122 grams
- Handle: Wa-Octagonal Teak w/Buffalo Horn Collar
- Shape: Kiritsuke Gyuto
- Finish: Mirror Damascus
- Cladding: Stainless
- Construction: Damascus
- Knife Line: Saihyo
- Blacksmith:
- Origin:
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 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: 205mm
- Height at heel: 46.21mm
- Spine thickness above heel: 1.78mm
- Weight: 122 grams
- Handle: Wa-Octagonal Teak w/Buffalo Horn Collar
- Shape: Kiritsuke Gyuto
- Finish: Mirror Damascus
- Cladding: Stainless
- Construction: Damascus
- Knife Line: Saihyo
- Blacksmith:
- Origin: