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: SG2
- HRC: 63~64
- Edge Length: 222 mm
- Height at heel: 52.6 mm
- Distal Taper Heel: 2.28 mm
- Distal Taper Mid: 2.18 mm
- Distal Taper Tip: 0.41 mm
- Weight: 257 grams
- Handle: Western Ironwood
- Shape: Kiritsuke Gyuto
- Finish: Kurouchi/Tsuchime
- Cladding: Stainless
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: SG2 Kurouchi
- Blacksmith: Go Yoshizawa
- Maker: Nigara Hamono
- Sharpener: Nigara Hamono
- Place of Origin: Hirosaki, Japan