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: Aogami #2
- HRC: 62~63
- Edge Length: 200mm
- Height at heel: 47.3
- Spine thickness above heel:
- Weight: 198 grams
- Handle: Wa-Octagonal Ebony w/Black Buffalo Horn Collar
- Shape: Kiritsuke
- Finish: Micro-Structural Banding
- Cladding: Soft Iron
- Construction: San-mai
- Knife Line: Metal Flow
- Maker: Tetsujin Hamono
- Blacksmith: Toru Tamura
- Sharpener: Naohito Myojin
- Place of Origin: Tosa