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The Itamae Series
Itamae, "in front of the board." The Japanese title given to a chef who has earned the right to handle the knife in front of guests. A dark stabilized burl wood handle veined with gold. A 10Cr15CoMoV steel core, clad in three layers with a hammered finish. Built to be passed down.
Choose your blade:
The Kiritsuke
The chef's blade with a samurai edge. Reverse-tanto k-tip for precision tip work, long flat belly for clean push cuts. Traditionally reserved for the head chef.
How to spot it: the longest blade in the series, with an angled k-tip.
| Blade length |
8.7 in (22.0 cm) |
| Handle length |
5.5 in (14.0 cm) |
| Overall length |
14.2 in (36.0 cm) |
| Blade thickness |
0.12 in (0.30 cm) |
| SKU |
B06-ITAMAE-KIR |
The Gyuto
The 8-inch workhorse. Slices proteins, rocks through herbs and handles every vegetable on the board. The one knife that does almost everything well.
How to spot it: the mid-length blade with a curved belly and a pointed tip.
| Blade length |
8.3 in (21.0 cm) |
| Handle length |
5.5 in (14.0 cm) |
| Overall length |
13.8 in (35.0 cm) |
| Blade thickness |
0.12 in (0.30 cm) |
| SKU |
B06-ITAMAE-GYU |
The Petty
The compact precision knife for small, detailed work. Peeling, deboning, trimming, garnishing. The one you reach for when the gyuto is too much.
How to spot it: the smallest knife in the series, about ten inches end to end.
| Blade length |
5.1 in (13.0 cm) |
| Handle length |
4.7 in (12.0 cm) |
| Overall length |
9.8 in (25.0 cm) |
| Blade thickness |
0.12 in (0.30 cm) |
| SKU |
B06-ITAMAE-PET |
Every Itamae knife
| Steel |
10Cr15CoMoV core, 3-layer clad |
| Hardness |
60 ± 2 HRC |
| Edge angle |
12° per side |
| Handle |
Stabilized burl wood with stainless steel ferrule |
The Entire Itamae Series: all three knives together. SKU B06-ITAMAE-SET.
