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• Kiritsuke is the only multipurpose traditional Japanese knife (in Japan only the executive chef in the kitchen is allowed to use one)
• Featuring a double-bevel, flat-ground blade for durability and to move food away from the blade quickly
• Hand-sharpened 16-degree cutting angle on each side for a razor-sharp edge
• Proprietary VG-MAX Cutting Core for maximum edge retention; clad with 68 layers of stainless steel (34 each side) for corrosion resistance
• Ebony Packwood D-shaped handle to fit in the curl of the fingers for a comfortable, secure grip