Kiritsuke literally means "slit open". This knife is a cross between two different Japanese chef's knives, the Gyuto and the Yanagi. It's longer than the Gyuto, but with an angled tip unlike the Yanagi.
Use for slicing fish or fine slicing vegetables. With an angled tip, it can be used as either a sashimi knife or as an all-purpose knife.
This knife is NOT rust resistant - Always dry knife immediately after use.
Material: Full Tang Carbon Leaf Spring
Bevel: Double Bevel (for RIGHT and LEFT hand users)
Hand forged in the Philippines
Note:Comes with a WOODEN SAYA
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