Description
Clad in beautiful vintage wrought iron reclaimed from a historic bridge in Maine, artist Emiliano Carrillo has forged an exquisite kiritsuke-gyuto for the chef’s kitchen. Expertly honed geometry—expected of a bladesmith renowned for his traditional techniques and historical reproductions—delivers 215mm / 8.5” of razor-sharp, resilient edge beneath a wide, rigid, rounded spine. Designed as a versatile gyuto-sujihiki hybrid, the kiritsuke profile offers a long, relatively straight edge and angled tip suited to a wide range of slicing and chopping work.
Symmetrical convex primary bevels descend through the wrought iron cladding and into a 15n20 high-carbon steel core, meeting at an edge that balances finesse and precision with the strength and mass needed to power through even the largest, densest ingredients. Positioned low relative to the handle, the slim, pointed tip excels at delicate slicing and detail work.
Comfort and control are delivered through a right-handed D-shape wa handle sculpted from curly maple of striking grain and chatoyance. Rings of black and white G10 add contrast, while a bolster of cow horn—reclaimed from an antique sounding horn—completes the composition with historical character.
From tip to handle, Emiliano remains steadfast in his mission: to create technically advanced modern culinary tools rooted in the craftsmanship of centuries past. A singular, heirloom knife made to be used daily and passed on with pride.
