Kiritsuke Gyuto キリツケ牛刀 50cm Is Most Popular double-bevel Japanese knife designed for

double-bevel Japanese knife designed for slicing raw or cooked protein such as meat or fish

Use as the final stage in knife sharpening

the same craftsman who makes our chopping boards

Our craft gin has been specially created for TOG by Bristol microdistillery Psychopomp

Don't forget your Board Balm

Kiritsuke Gyuto キリツケ牛刀 50cm Is Most Popular double-bevel Japanese knife designed forThe Kiritsuke Gyuto is a large chef's knife featuring a distinctive 'K tip' for precise work. At the same time, its long, deep blade makes it extremely capable. This knife is a double bevel, more multipurpose, easier to use version of the traditional single bevel Japanese Kiritsuke knife. It has a more curved edge to allow 'rock chopping'. It's a beast!