Kiritsuke knives are one of the few multipurpose traditional Japanese blades that can be used as a Yanagi (fish slicer) or an Usuba (vegetable knife). 
It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto (Chef's knife).

• Its lightweight, double bevel edged can be used to perform many of the tasks normally done with a Gyuto (Chef's knife).
• A Truly Versatile Chef’s Knife (Kiritsuke) due to its ability to Rock and Chop and suite all cutting styles
• Damascus steel with 67-layers (VG10 Core and 33 Folded Damascus Layers) Corrosion resistant and tough with a Rockwell Hardness of HRC 62
• Fireball Damascus Steel Billet Pattern
• Unique Black Ebony octagonal handle 
• Double Bevel Sharpened by Hand using the traditional Japanese Honbazuke method where the blade is sharpened and polished by hand in three stages

Forged with imported VG-10 stainless steel - for the core blade material and 66 layers of Damascus Steel this blade will last a lifetime.

Our Kiritsuke Octagonal Handle is made from wood, which is chemically stabilized. The stabilizing process makes the wood tougher and supper durable and less likely to warp or crack.

The Kiritsuke style of knife is suited to "rock chopping", "push cutting" and "pull cutting". our take on the Kiritsuke blade has been vigorously tested to be a true well-rounded knife.

Dimensions:

• Full length: 33 cm 
• Blade length: 20.5 cm
• Blade width: 4.8 cm (The widest point)
• Blade thickness: 2.0 mm
• Net weight: 200g

Damascus blades are made out of high carbon steel with small amounts of chromium in the alloy. While high in carbon steel, the blade can show rust if not cared for. You should ensure to keep the blades clean and dry to avoid rust or staining. Hand wash only.