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: Blue #1
- HRC: 63~64
- Edge Length: 225mm
- Height at heel: 44.55mm
- Spine thickness above heel: 2.97mm
- Weight: 177 grams
- Handle: Wa-Octagonal Magnolia w/Buffalo Horn Collar
- Shape: Kiritsuke Gyuto
- Finish: Damascus
- Cladding: Iron Clad
- Edge bevel: 50/50
- Construction: Forge Welded Damascus
- Knife Line: Kikuzuki Uzu
- Blacksmith: Yoshikazu Tanaka (Tanaka Hamono 田中)
- Maker: Sakai Kikumori
- Place of Origin: Sakai, Japan