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.
Blacksmith info
Knife Specs:
- Steel: R2 Powder Stainless
- HRC: 63:64
- Length: 240mm
- Height at heel: 50mm
- Spine thickness above heel: 1.89mm
- Weight: 289g
- Handle: Staghorn
- Edge/Bevel: 50/50
- Shape: Kiritsuke
- Knife line: R2 Black Nickel Damascus
- Maker: Takeshi Saji
- Place of Origin: Takefu city, Fukui Prefecture