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: SDK powder steel
• HRC: 63
• Edge Length: 212 mm
• Height at heel: 49.96 mm
• Distal Taper Heel: 3.67 mm
• Distal Taper Mid: 2.22 mm
• Distal Taper Tip: 0.37 mm
• Weight: 181 grams 
• Handle: See Variants
• Shape: Gyuto
• Finish: Nashiji
• Cladding: Stainless 
• Construction: 3 Layer Hand Laminated 
• Edge bevel: 50/50
• Knife Line: Yoshikane Nashiji SKD
• Blacksmith: Yamamoto-San
• Maker: Yoshikane Hamono
• Sharpener: Yoshikane Hamono
• Place of Origin: Sanjo, Japan