This is our adaptation of the classic Kiritsuke, a very versatile kitchen knife that can be used to perform many of the tasks normally done with a Gyuto. Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas . Usubas are dedicated vegetable knives while yanagibas are used to slice raw fish for sushi. The Kiritsuke’s reverse tanto profile makes the pointed tip very nimble and sharp while the flat profile lends itself well to chopping and push cutting. Featuring excellent geometry, full distal taper and convex bevel for outstanding performance and food release, our Kiritsuke has a slightly larger belly which is perfect to rock-chop produce. When using push and pull cuts, the Kiritsuke is perfect for use on a variety of proteins because of this thinner and sharper edge, as well as making extremely fine cuts due to the tip of the knife being thin.
The AEB-L stainless steel blade is a workhorse in the kitchen and can stand up to the most demanding jobs. AEB-L has great edge retention, durability, and toughness and since the grain structure of the steel is so small, it is also very easy to sharpen. Find out more info about AEB-L on our FAQ page.
All of our handles are custom made and utilize the finest durable materials such as carbon fiber, micarta, stabilized wood, G10, as well as various metals and alloys. We take great pride in offering a culmination of the best components in the industry and creating a handle that is original and unique. If you would like to find out more about the materials we use for our handles please check out our FAQ page.