Kiritsuke Gyuto S-grind 232 Glossy

The Kiritsuke Gyuto knife is a combination of two Japanese knives: Gyuto (the Japanese equivalent of a Western chef’s knife) and Kiritsuke (which is traditionally used for precise cutting in Japanese restaurants). This knife features a long, wide, and slightly slanted 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” grind, which gives it less resistance when cutting and thus higher cutting performance. The main advantage is that food sticks to the blade much less than with classic knives with a wedge grind.

The blade is made of Swedish AEB-L stainless steel with a high hardness of 60-61 HRC. With such high hardness, the blade has an excellent and durable cutting edge, but the knife should not be used to cut bones or frozen food, as this may damage the blade.

The knife does not require any special care; after use, simply wash it with water and wipe it dry. The knife is best sharpened on water stones; please do not hesitate to contact me if necessary.