KIRITSUKE knives
Knives of hybrid design combining elements of NAKIRI and SUJIHIKI knives. The NAKIRI is for cutting vegetables, while the SUJIHIKI is used for cutting raw fish. The result is the Kiritsuke, a versatile knife for preparing traditional Japanese cuisine. The Kiritsuke GYUTO, like the NAKIRI and SUJIHIKI, has a Western-style double-edged blade.
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