There is something about a kiritsuke that excites many knife users. The blade profile is slim and purposeful looking. Most kiritsuke blades are single bevel designs and as such are knives for experienced users. In fact, only the top executive chefs in Japanese restaurants are considered proficient enough to handle them.
This version, however, is a double bevel and so is more of a general-purpose blade with some differences. Of course, the look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto
. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
The knife seen here is made from SRS13 Powdered Metallurgical stainless steel which is heat treated to 62+- Rockwell. This is an advanced alloy that has some great attributes including its durability, high wear resistance, and an ability to take a very acute edge.
General construction, fit and finish, and overall balance are of a high standard given its mid-price point. The finely finished Western style black pakka wood handle with stainless steel bolster and three stainless pins add to this enticing formula. Highly recommended.
Location: Tosa, Japan
Construction: Laser Cut, San Mai
Edge Length: 213mm
Blade Height: 45mm
Weight: 200g / 7.1oz
Spine Thickness: 2mm
Overall Length: 335mm
Edge Grind: Even (see choil photo)
Edge Steel: SRS13 Semi Stainless Steel
Cladding: Stainless Steel
Engraving: Hand Engraved