Japanese Gyuto Chef Knife 8” – Kurouchi Finish Blade with Wa Handle, Traditional Meiji Style antler stag horn knife History and historical replica enthusiasts

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

Meat cutting and slicing

Carving and Slicing Knife

The wide flat also lets you scoop and transfer cut ingredients from board to pan in one smooth motion

layered look that also holds up to daily handling

Japanese Gyuto Chef Knife 8” – Kurouchi Finish Blade with Wa Handle, Traditional Meiji Style antler stag horn knife History and historical replica enthusiastsThe 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