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 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: 63~64
- Edge Length: 230mm
- Height at heel: 50.7mm
- Spine thickness above heel: 2.92mm
- Weight: 278g
- Handle: Wa-Octagonal Ebony w/Buffalo Horn Collar
- Shape: Kiritsuke/Gyuto
- Finish: Rainbow Damascus
- Cladding: Stainless
- Construction: Damascus
- Knife Line: Aogami #2 Rainbow Damascus
- Blacksmith: Gō Yoshizawa
- Origin: Hirosaki, Japan