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.
**MEASUREMENTS ON ALL TAKEDA'S KNIVES WILL VARY**
Steel: Aogami Super (Blue Carbon) Clad in Stainless