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: Blue #1
- HRC: 63~64
- Edge Length: 197 mm
- Height at heel: 41.78 mm
- Distal Taper Heel: 3.06 mm
- Distal Taper Mid: 2.36 mm
- Distal Taper Tip: 0.31 mm
- Weight: 140 grams
- Handle: Octagonal Magnolia w/Buffalo Horn Collar
- Shape: Kiritsuke
- Finish: Damascus
- Cladding: Iron
- Construction: Forge welded/Awase
- Edge bevel: 50/50
- Knife Line: N/A
- Blacksmith: Yoshikazu Tanaka
- Maker: Sakai Kikumori
- Sharpener: Sakai Kikumori
- Place of Origin: Sakai, Japan