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.
Master Blacksmith, Takeshi Saji, has been making knives for over 50 years. He began his path immediately after high school, apprenticing under his father Harukichi Saji. At age 30 he was designated master blacksmith, and quickly became very popular in the Japanese knife market.
Living and working in Takefu city, Fukui Prefecture, Saji san is well known for his unique style, and forging techniques. He truly brings out the best qualities in all the materials he uses. His blades are perfectly balanced and absolutely beautiful.
In this line of knives he uses R2 powder metallurgical steel for ease of maintenance and long lived edges. R2 is very fine grained and actually quite wear resistant for hard steel, hence it's popularity among knife makers and chefs alike.
All handles on this range of knives are western style Stag-horn for extra style points and durability.