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: VG10
- HRC: 61~62
- Edge Length: 213 mm
- Height at heel: 45.98 mm
- Distal Taper Heel: 1.85 mm
- Distal Taper Mid: 1.58 mm
- Distal Taper Tip: 0.42 mm
- Weight: 120 grams
- Handle: Octagonal Walnut w/ Buffalo Horn Collar
- Shape: Kiritsuke Gyuto
- Finish: Kurozome Nickel Damascus
- Cladding: Damascus
- Construction: San-Mai
- Edge bevel: 50/50
- Knife Line: Sunaarashi
- Blacksmith: N/A
- Maker: Hatsukokoro
- Sharpener: N/A
- Place of Origin: Seki, Japan