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: R2
- HRC: 63~64
- Edge Length: 263 mm
- Height at heel: 54.09 mm
- Distal Taper Heel: 2.09 mm
- Distal Taper Mid: 1.99 mm
- Distal Taper Tip: 0.96 mm
- Weight: 303 grams
- Handle: Western Staghorn
- Shape: Kiritsuke
- Finish: Damascus
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: R2 Black Nickel Damascus
- Blacksmith: Takeshi Saji
- Maker: Takeshi Saji
- Sharpener: Takefu Knife Village
- Place of Origin: Echizen, Japan
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: R2
- HRC: 63~64
- Edge Length: 263 mm
- Height at heel: 54.09 mm
- Distal Taper Heel: 2.09 mm
- Distal Taper Mid: 1.99 mm
- Distal Taper Tip: 0.96 mm
- Weight: 303 grams
- Handle: Western Staghorn
- Shape: Kiritsuke
- Finish: Damascus
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: R2 Black Nickel Damascus
- Blacksmith: Takeshi Saji
- Maker: Takeshi Saji
- Sharpener: Takefu Knife Village
- Place of Origin: Echizen, Japan