Are you lookingfor a great alternative to the standard Gyuto chef’s knife?

The Kiritsukeknife can be used for a variety of purposes, just like a Gyuto chef knife. Among them, it is often used for chopping vegetables and slicing sashimi. The Kiritsuke knife is the one of the few truly multipurpose traditional Japanese knivesand is a wonderful addition to your kitchen.

The shape of the blade is almost the same as that of a Gyuto, but the spine curves up slightly and the tip is cut diagonally from the spine to the tip. By cutting at an angle, the tip is sharper than a regular chef’s knife, and can be used for fine work, and hollowing out using the cutting edge.

Ideal for:Chopping, slicing, disjointing, dicing, and julienning.

Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Damascus67 Layer (AUS-10A stainless steel core)210 mm(8.2″) Kiritsuke Gyuto KnifeMagnolia Handle withbuffalo-horn ring
Weight: 140 g
Blade Width: 44 mm
Blade Thickness: 2 mm
Handle Length: 143 mm
Handle Thickness: 31 mmThis knife is made by Kaneshige Hamono in Sakai city which is one of the biggest knife producing area in Japan. Experience the quality of a Sakai-made blade with the Kaneshige Hamono 10A Nickel Damascus Kiritsuke gyuto knife. This razor-sharp knife features a magnificent 67-layer nickel-Damascus construction, with a hardness of 58-60 HRC and an 210 mm (8.2″) blade. Delivering superior performance with remarkable precision, it’s an ideal tool for detailed cutting and slicing.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.