Your chef’s knife has competition. Our first new knife in six years is a 9-inch kiritsuke made for
anyone ready for a little more finesse in the kitchen. Longer than your everyday chef’s knife, with a
flatter edge near the heel for confident chopping and an angled tip for thin, clean slices. It looks like a
showstopper because it is one.

67 layers. One very good knife.Layers of Japanese steel come together in a blade designed to stay
sharper for longer. There’s a reason the kiritsuke was traditionally reserved for the head chef. We
made only a limited quantity for this first release. Consider this both an introduction… and a heads-up.