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: White#2
• HRC: 63
• Edge Length:  mm
• Height at heel:  mm
• Distal Taper Heel:  mm
• Distal Taper Mid:  mm
• Distal Taper Tip:  mm
• Weight: 181 grams 
• Handle: See Variants
• Shape: Kiritsuke
• Finish: Nashiji
• Cladding: Stainless 
• Construction: 3 Layer Hand Laminated 
• Edge bevel: 50/50
• Knife Line: Yoshikane White#2
• Blacksmith: Yamamoto-San
• Maker: Yoshikane Hamono
• Sharpener: Yoshikane Hamono
• Place of Origin: Sanjo, Japan