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) Clad in Stainless
- HRC: 63:64
- Length: 240mm
- Height at heel: 66.5mm
- Spine thickness above heel: 2.3mm
- Weight: 188g
- Handle: Wa-Octagonal stabilized maple w/pakka-wood collar
- Edge/Bevel: 50/50
- Shape: Gyuto
- Finish: Kurouchi
- Blacksmith: Shousi Takeda
- Place of Origin: Niimi, Japan