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The Kiritsuke is a style of gyuto, or Japanese chef’s knife, that has a long blade for slicing meat combined with a height that's perfect for cutting vegetables—overall, it's an all-purpose knife for virtually any kitchen task shy of mincing. The flat-bellied profile creates full board contact and clean slicing, while the namesake acute kiritsuke tip, traditionally reserved for head chefs, is specially designed for delicate detail work. We also love the traditional wa-style magnolia wood handle, which is well suited to a range of hand sizes, grips and positions. The rounded Japanese handles come to a subtle point on their undersides, nestling in the hand for a more secure grip, even when the knife is wet. Though ergonomically designed for right-handed use, Matthew Card, our food editor and a leftie, swears by these knives for daily use.
Literally translated as “white steel”, shirogami steel has a high carbon content and is renowned for its ability to take a fine razor edge and maintain its sharpness. Tojiro's Shiroami Kiritsuke has a generous 240-millimeter length and is especially nimble for its size. Over time, the Shirogami Kiritsuke will change color as it develops a patina, a protective layer against rust. It is reactive to moisture and acid, so we recommend cleaning immediately after use, especially when chopping foods like tomatoes or onions.
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