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.
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: Blue2
- HRC: 62~64
- Edge Length: 200 mm
- Height at heel: 46.7 mm
- Distal Taper Heel: 2.72 mm
- Distal Taper Mid: 2.01 mm
- Distal Taper Tip: 0.34 mm
- Weight: 169 grams
- Handle: Octagonal Ebony
- Shape: Kiritsuke Gyuto
- Finish: Kasumi
- Cladding: Iron
- Construction: san-mai
- Edge bevel: 50/50
- Knife Line: Tetsujin So Kasumi
- Blacksmith: Toru Tamura
- Maker: Tetsujin Hamono
- Sharpener: Naohito Myojin
- Place of Origin: Tosa, Japan