Kiritsuke

A kiritsuke knife was traditionally the term used to refer to a yanagiba with a K-tip - this is the slanted style tip to the blade. It would be used by the exec chef at a sushi restaurant for a range of tasks. Basically the big boss knife for the big boss man. However, in modern knife making it tends to be used for a dropped-tip gyuto.

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  1. Kiritsuke knife, aogami super, ss-clad, kurouchi finish - Ohishi
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  2. Kiritsuke Sujihiki knife, Aogami Super carbon steel with iron cladding, wave shaped Damascus finish, honwarikomi construction - Miyazaki
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  3. Tsubaki Kiritsuke knife, Aogami 2 Carbon steel with Watetsu cladding, Etched finish, honwarikomi construction - Miyazaki
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  4. Tsubaki Kiritsuke knife, Aogami 2 carbon steel with wrought iron cladding, Kurouchi Damascus finish, honwarikomi construction - Miyazaki
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