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Kiritsuke: In a traditional Japanese kitchen, the kiritsuke is a single beveled knife reserved only for the head chef to use. Now it has become a popular 50/50 beveled all purpose knife that can replace the gyuto. Slice meat, chiffonade herbs, chop veg, this knife is a bad-ass alternative to the gyuto.
With its wider blade, the kiritsuke is suitable for cutting vegetables, while the triangle-shaped tip area is particularly useful when cutting fish and meats.