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:
- Steel: VG10 Stainless
- HRC: 60:62
- Length: 160mm
- Height at heel: 39.4mm
- Spine thickness above heel: 1.67mm
- Weight: 174g
- Handle: Western Eco-Wood w/Welded Bolster
- Edge/Bevel: 50/50
- Shape: Kiritsuke
- Knife Line: DP
- Finish: Migaki
- Maker: Tojiro
- Origin: Niigata, Japan