Japanese Gyuto Chef Knife 8” – Kurouchi Finish Blade with Wa Handle, Traditional Meiji Style antler stag horn knife Meat cutting and slicing

Meat cutting and slicing

History and historical replica enthusiasts drawn to the dagger's classic profile

Both blades are hand-forged from raindrop Damascus steel and fitted with bone and rosewood handles on full tang construction

Q: Why choose a marble resin handle over wood or bone

As a Steel Billet Bar set

Japanese Gyuto Chef Knife 8” – Kurouchi Finish Blade with Wa Handle, Traditional Meiji Style antler stag horn knife Meat cutting and slicingThe kiritsuke holds a place of honor in Japanese culinary tradition, historically reserved for the head chef of a kitchen as a mark of skill and seniority. Its distinctive angled tip, the K tip, or reverse tanto point combines the precision of a slicing yanagiba with the versatility of a vegetable usuba in a single blade. For generations, mastering the kiritsuke signaled that a chef had earned command of the kitchen. Over time, the kiritsuke evolved