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: White #2
• HRC: 62~63
• Edge Length: 195 mm
• Height at heel: 44.21 mm
• Distal Taper Heel: 3.2 mm
• Distal Taper Mid: 2.68 mm
• Distal Taper Tip: 0.56 mm
• Weight: 140 grams 
• Handle: Octagonal Magnolia w/Buffalo Horn Collar
• Shape: Kiritsuke Gyuto
• Finish: Kasumi
• Cladding: Iron
• Construction: Forge welded San-Mai
• Edge bevel: 50/50
• Knife Line: Kikuzuki Kasumi
• Blacksmith: Yoshikazu Tanaka
• Maker: Sakai Kikumori 
• Sharpener: Sakai Kikumori 
• Place of Origin: Sakai, Japan