The kiritsuke is the knife of the head chef — a single-bevel hybrid that combines the slicing reach of a yanagiba with the straight edge of an usuba, traditionally reserved for the most senior cook in the kitchen. Versatile and demanding, it slices fish and precision-cuts vegetables with equal authority. This 24cm blade is a statement of skill as much as a tool.
It is built to the full Aogami standard: Blue Paper No. 2 carbon steel, hammer-forged to densify the grain and finished entirely by hand. The reward for its single-bevel discipline is an edge of remarkable keenness and longevity. Buffalo horn bolster, natural wood handle, made in the swordsmithing tradition of Seki.
- Traditional single-bevel kiritsuke — the head chef's knife
- Hybrid profile for both slicing and precision vegetable work
- 24cm blade, Aogami Blue Paper No. 2 carbon steel
- Hand-forged and hand-polished for an exceptional edge
- Buffalo horn bolster with natural wood handle
- Blade length 24cm — Made in Seki City, Japan
Carbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.