Mcusta Kiritsuke Revolution Red 230mm (9.1")
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Mcusta Kiritsuke Revolution Red is a knife for a serious chef. Although this knife will be a great all-rounder knife in our home kitchens too, the Japanese traditions only allow the Executive Chef to wield this knife. Kiritsuke knife is a hybrid between the traditional Japanese knife Yanagiba (slicer knife, mostly used for sushi) and the Usuba (knife specialized to cut vegetables), meaning it can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies.
Although traditionally Kiritsuke knives are single bevel, Mcusta ground this one as a double bevel to cater the needs of Western users. Due to similarities in usage with the Gyuto (Chef's knife), we classified Kiritsuke under our Gyuto collection. This knife can be a great alternative to the Gyuto knives, however due to its straight edge, Kiritsuke won't rock through cuts as the Gyuto does.
As its name suggests, Kiritsuke Revolution was made of the revolutionary new type of steel called Powder Metallurgy (PM steels), known for their great edge retention and corrosion resistant. Steel was hardened to 61 HRC and is san-mai clad, meaning the core SPG2 steel is clad into 2 layers of softer stainless steel.
The handle is revolutionary too. The red pakka wood was shaped into the ergonomic decagonal (10-sided) handle which will sit comfortably in your hands for hours of work. A mosaic pin was added to the middle of the handle for the aesthetics, while a stainless bolster with a red splitter ensures a smooth transition from the blade to the handle.
Mcusta Kiritsuke Revolution is also available in black handle:
About Mcusta Zanmai:
Mcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.
Handles and pins are milled to the precision of 1/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.
☝️ Fun fact: Mcusta is a made-up word - a combination of Machine and custom!
|Hardness (HRC scale):||61|
|Overall length:||390mm (15.4")|
|Blade length:||230mm (9.1")|
|Spine thickness:||1.9mm (0.07")|
|Weight:||185g (6.5 oz)|
|Handle length:||150mm (5.9")|
|Handle type / wood:||Japanese / Red Pakka|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.