The Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.
#2 Shirogami (white carbon) Steel
Rosewood handle with pakka wood collar
|Knife Line||Kitaoka Suminagashi|
|Calgary Farmers Market||Call for availability|
|Edmonton||Out of Stock|