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.

Carbon Steel Knife Care

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: Aogami #2
• HRC: 62~64
• Edge Length: 170 mm
• Height at heel: 43.2 mm
• Distal Taper Heel: 3.06 mm
• Distal Taper Mid: 2.3 mm
• Distal Taper Tip: 0.36 mm
• Weight: 152 grams
• Handle: Octagonal Ebony
• Shape: Kiritsuke Gyuto
• Finish:  Micro-Structural Banding
• Cladding: Soft iron
• Construction: san-mai
• Edge bevel: 50/50
• Knife Line: Metal Flow
• Blacksmith: Toru Tamura
• Maker: Tetsujin Hamono
• Sharpener: Naohito Myojin
• Place of Origin: Tosa, Japan