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 Super
- HRC: 63~64
- Edge Length: mm
- Height at heel: mm
- Spine thickness above heel: mm
- Weight: g
- Handle: Wa-Octagonal Teak w/Buffalo Horn Collar
- Shape: Kiritsuke Gyuto
- Finish: Tsuchime
- Cladding: Stainless
- Edge bevel: 50/50
- Construction: San-Mai
- Knife Line: Nigara Hamono Tsuchime AS
- Blacksmith: Nigara Hamono
- Sharpener/Grinder:
- Origin: Hirosaki, Japan