Kiritsuke: In a traditional Japanese kitchen, the Kiritsuke knife was reserved only for the head chef to use. Now it has become a popular all-purpose knife that can destroy all your prep-work in no time. Slice meat, chiffonade herbs, chop veg, this knife does it all.
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- Steel: HAP40
- HRC: 66-68
- Edge Length: 200mm
- Height at heel: 46.3mm
- Spine thickness over heel: 2.2mm
- Weight: 200 grams
- Handle: Octagonal Ebony w/white buffalo collar
- Finish: Migaki
- Construction: San mai
- Edge bevel: 50/50
- Shape: Kiritsuke
- Blacksmith: Sukenari
- Origin: Toyama, Japan