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 Super
• HRC: 64~65
• Edge Length: 200 mm
• Height at heel: 42.33 mm
• Distal Taper Heel: 3.66 mm
• Distal Taper Mid: 2.97 mm
• Distal Taper Tip: 0.84 mm
• Weight: 173 grams 
• Handle: Octagonal Magnolia w/Buffalo Horn Collar
• Shape: Kiritsuke Gyuto
• Finish: Kurouchi Kasumi 
• Cladding: Iron
• Construction: Forge welded/Awase
• Edge bevel: 50/50
• Knife Line: Prototype AS Kurouchi
• Blacksmith: Yoshikazu Tanaka
• Maker: Sakai Kikumori 
• Sharpener: Sakai Kikumori 
• Place of Origin: Sakai, Japan