Kiritsuke Gyuto S-grind 215

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 cutting and thus higher cutting power. The main advantage is that the food being cut sticks to the blade much less than with a conventional wedge-cut knife.

The blade is made of Swedish AEB-L stainless steel with a high hardness of 61-62 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 does not require any special care, just wash with water and wipe dry after use. Sharpening of the knife is best on water stones, do not hesitate to contact me if necessary.