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:
**MEASUREMENTS ON ALL TAKEDA’S KNIVES WILL VARY**
- Steel: Aogami Super (Blue Carbon) Clad in Stainless
- HRC: 63~64
- Length: 210mm
- Height at heel:
- Spine thickness above heel:
- Weight: 155g
- Handle: Octagonal Rosewood W/Black Pakka Collar
- Edge/Bevel: 50/50
- Shape: Kiritsuke
- Finish: Kurouchi
- Blacksmith: Shosui Takeda
- Place of Origin: Niimi, Japan