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: SKD Powder Steel
- HRC: 63
- Edge Length: 210mm
- Height at heel: 49.7mm
- Distal Taper Heel: 3.5mm
- Distal Taper Mid: 2.29mm
- Distal Taper Tip: 0.7mm
- Weight: 183 grams
- Handle: Octagonal Teak w/Buffalo Horn Collar
- Shape: Kiritsuke
- Finish: Nashiji
- Cladding: Stainless
- Construction: San-Mai
- Knife Line: Yoshikane Nashiji SKD
- Blacksmith: Yamamoto-San
- Maker: Yoshikane Hamono
- Sharpener: Yoshikane Hamono
- Place of Origin: Sanjo, Japan