Kiritsuke: In a traditional Japanese kitchen, the Kiritsuke knife was reserved only for the head chef to use. Now it has become a popular all-purpose knife that can destroy all your prep-work in no time. Slice meat, chiffonade herbs, chop veg, this knife does it all.

• • Steel: HAP40
  • HRC: 66-68
  • Edge Length: 200mm
  • Height at heel: 46.3mm
  • Spine thickness over heel: 2.2mm
  • Weight: 200 grams
  • Handle: Octagonal Ebony w/white buffalo collar
  • Finish: Migaki
  • Construction: San mai
    
  • Edge bevel: 50/50
  • Shape: Kiritsuke
  • Blacksmith: Sukenari
  • Origin: Toyama, Japan