The Kiritsuke is a great replacement for a gyuto/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.

52100 steel is a high-carbon, chromium-bearing steel known for its excellent wear resistance, toughness, and ability to hold a sharp edge. Originally developed for ball bearings, it has become popular in knife making due to its fine grain structure and strong performance. It offers good hardness and edge retention while being relatively easy to sharpen. However, 52100 is not stainless, meaning it requires proper maintenance to prevent rust and corrosion. It is commonly used in high-performance kitchen knives.

410 stainless steel (410SS) is a hardenable, martensitic stainless steel known for its good corrosion resistance, high strength, and moderate wear resistance. It contains about 11.5–13.5% chromium, providing basic rust protection, though it is less resistant to corrosion than higher-grade stainless steels.

Weight: 205g

Handle Material: Stabilised wood with metal smily face

Handle Length: 135mm (5.3")

Blade Length: 205mm (8")

Blade Depth: 53mm

Thickness at spine: 2.3mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Sanmai, 410 cladding, 52100 coresteel

Hardness (Rockwell scale): 61 - 62