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.
- Steel: Aogami #2
- HRC: 63~64
- Edge Length: 245mm
- Height at heel: 55.09mm
- Spine thickness above heel: 2.95mm
- Weight: 258g
- Handle: Western Ironwood w/Steel Collar
- Shape: Kiritsuke Gyuto
- Finish: Damascus
- Cladding: Soft Iron Clad
- Construction: Single Bevel
- Knife Line: Blue Damascus
- Blacksmith: Yoshihiro Yauji
- Origin: Echizen, Japan