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.
- Steel: Aogami #1
- HRC: 62~64
- Edge Length: 278mm
- Height at heel: 54.79mm
- Spine thickness above heel: 335mm
- Weight: 319 grams
- Handle: Octagonal Ebony w/Buffalo Horn Collar and Silver Spacers
- Shape: Kiritsuke
- Finish: 83 Layer Damascus Kurouchi/Tsuchime
- Cladding: Soft Iron & Aogami #2
- Knife Line: ENN (Beautiful Jade)
- Blacksmith: Kisuke Manaka
- Origin:
- Kasukabe, Saitama