The TOG Kiritsuke Gyuto 240mm combines the precision of a traditional Japanese Kiritsuke with the versatility of a modern chef’s knife. Featuring a distinctive angled K-tip, it offers excellent accuracy for detailed tasks while the long, deep blade delivers outstanding performance for slicing, chopping and preparing larger ingredients.
Unlike traditional single-bevel Kiritsuke knives, the TOG Kiritsuke Gyuto features a double-bevel edge, making it more versatile, easier to use and suitable for a wider range of kitchen tasks. Its gently curved edge also supports rock chopping, giving chefs the best of Japanese and Western cutting techniques.
Handcrafted in Seki, Japan, this impressive knife combines centuries of blade-making heritage with innovative materials and expert craftsmanship.
Handmade in Seki, Japan
For more than 800 years, Seki has been renowned for producing some of the world’s finest blades. Inspired by traditional Samurai sword-making techniques, every TOG knife passes through eight specialist craftsmen, each responsible for a specific stage of production.
This meticulous process ensures exceptional quality, precision and individuality in every knife.
TOG 21-Layer Steel
Developed with expert craftsmen in Seki, TOG’s unique layered steel combines a hard Acuto 440 core steel for exceptional sharpness with softer outer layers for strength and durability.
Alternating antimicrobial copper layers create TOG’s signature striped appearance while enhancing hygiene and blade performance.
Kebony Maple Wood Handle
Crafted from sustainable Kebony maple wood, the ergonomic handle is designed for comfort, balance and control. TOG’s signature side scoop grip improves handling precision, while the laser-etched Japanese-inspired pattern enhances grip and texture.
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