Kuro Kiritsuke Knife

Overview:

A hybrid of the chef’s knife and slicing knife, the Kiritsuke features a sword-like tip for precision work and a long flat edge for slicing, ideal for both vegetables and protein.

• Steel: Japanese VG10 core, 67-layer Damascus
• Hardness: ~HRC 60 ±2
• Blade Length: 180mm
• Handle: Balanced resin 
• Use: Protein, sashimi, fine prep
• Edge: Straight profile with angled tanto tip
• Style: Traditionally reserved for head chefs in Japanese kitchens