Are you looking for a great alternative to the standard Gyuto chef's knife?
The Kiritsuke knife 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 knives and 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, work, and hollowing out using the cutting edge.
This 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.
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.
Damascus 67 Layer (AUS-10A stainless steel core)
210 mm (8.2") Kiritsuke Gyuto Knife
Magnolia Handle with buffalo-horn ring
Weight: 140 g
Blade Width: 44 mm Blade Thickness: 2 mm Handle Length: 143 mm Handle Thickness: 31 mm
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Petty & Paring knives are small utility kitchen knives perfect for small proteins, fruits and vegetables.
I couldn’t be more pleased with the artistry and craftsmanship of this knife.
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