Kiritsuke Gyuto S-grind 215 carbon

The knife is made of carbon steel with reduced corrosiveness, so it is only suitable for experienced users!

The Kiritsuke Gyuto is a combination of two Japanese knives: the Gyuto (the Japanese equivalent of the Western chef’s knife) and the Kiritsuke (which is traditionally used for precision cutting in Japanese restaurants). This knife is characterised by a long, wide and slightly angled blade, usually between 21 and 30 cm in length. The Kiritsuke Gyuto combines the versatility of the Gyuto knife with the longer and more pointed blade of the Kiritsuke allowing for precise and clean cuts.

The knife has a special ”hollow” cut, which gives it less resistance when slicing and thus greater cutting power. The main advantage is that the sliced food sticks to the blade much less than with conventional wedge-cut knives.

The blade is made of K720 steel with a high hardness of 60-61 HRC. With such a high hardness, the blade has an excellent and durable edge, but the knife must not be used to cut into bones or frozen food, as this risks damaging the blade.

The knife should be wiped dry after each use and stored in a dry place, the carbon steel from which the blade is made is prone to corrosion. The knife will develop a patina over time which will slightly increase its corrosion resistance. Sharpening the knife is best done on water stones, feel free to contact me if needed.