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.
- Steel: Aogami #1
- HRC: 63-64
- Edge Length: 200mmm
- Total Length: 340mm
- Height at heel: 42.4mm
- Spine thickness: 42.15mm
- Weight: 143 grams
- Handle: Octagonal Magnolia w/buffalo horn collar
- Finish: Iron clad Damascus
- Shape: Kiritsuke
- Blacksmith: Tanaka Hamono
- Company: Sakai Kikumori
- Origin: Sakai, Japan