The Kiritsuke chef knife (切付包丁) is a hybrid of the Gyuto and Yanagiba, two distinct Japanese chef knives. It is longer than the Gyuto, but unlike the Yanagiba, it has an angled point also called “reverse Tanto” or “K-tip”.
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- Blade length / Total length: 21 cm (8") / 33 cm (13")
- Blade material: AUS-10 high-carbon stainless steel
- Blade type: Double bevel
- Weight: 190 g (6.7 oz)
- Blade hardness: HRC 61 +/- 1
- Thickness at the spine: 1.8 mm
- Steel heat treatment: Cryogenic
- Blade angle: 15˚, 50/50 symmetrical grind
- Handle material: Ebony
MAINTENANCE
- * Do not cut on hard surfaces (metal, ceramic, marble)
- * Use a wooden or soft plastic cutting board
- * Do not cut bones or frozen foods
- * Hand-wash and dry quickly after use
- * Do not wash in dishwasher, do not soak, or leave in a wet sink
