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.
Carbon Steel Knife Care
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: Aogami #2
- HRC: 62~64
- Edge Length: 170 mm
- Height at heel: 43.2 mm
- Distal Taper Heel: 3.06 mm
- Distal Taper Mid: 2.3 mm
- Distal Taper Tip: 0.36 mm
- Weight: 152 grams
- Handle: Octagonal Ebony
- Shape: Kiritsuke Gyuto
- Finish: Micro-Structural Banding
- Cladding: Soft iron
- Construction: san-mai
- Edge bevel: 50/50
- Knife Line: Metal Flow
- Blacksmith: Toru Tamura
- Maker: Tetsujin Hamono
- Sharpener: Naohito Myojin
- Place of Origin: Tosa, Japan