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.
| Steel | Aogami super (blue carbon) |
|---|---|
| HRC | 63:64 |
| Length | 240mm |
| Height | 66.5mm |
| Spine thickness | 2.3mm |
| Weight | 188 grams |
| Handle | wa-Octagonal stabilized maple w/pakka-wood collar |
| Blacksmith | Shosui Takeda |
| Origin | Nimi, Japan |
| Shape | Kiritsuke |
| Finish | Kurouchi |