Kiritsuke: A general-purpose knife traditionally reserved for the head chef, these knives have become quite popular in western kitchens. Slice meat, chiffonade herbs, chop veg, this knife does it all, and is a great alternative to a gyuto if you prefer the forward/backward or push/pull cutting style.
KNIFE SPECS:
- Steel: Shirogami #2 (White Carbon)
- HRC: 62:63
- Edge Length: 195mm
- Height at heel: 44.07mm
- Spine thickness above heel: 3.1mm
- Weight: 140 grams
- Handle: Wa-Octagonal Magnolia w/Buffalo Horn Collar
- Construction: Iron Clad San-Mai
- Edge/Bevel: 50/50
- Shape: Kiritsuke Gyuto
- Knife line: Kikuzuki
- Finish: Kasumi
- Blacksmith: Yoshikazu Tanaka
- Maker: Sakai Kikumori
- Place of Origin: Sakai, Japan