The Kiritsuke is a great replacement for a gyuto/chef’s knife and has become very popular in the past few years as the drop tip tappers down to a very thin scalpel and is an aggressive work horse. They generally come in a few sizes ranging from 210mm to 240mm. Traditionally a kiritsuke is a single-beveled and combined with the rustic geometry, makes the kiritsuke look like an epic kitchen sword. This is used for slicing up large cuts of meat and fish it will give you a clean cut finish.

This is a great type of stainless steel for kitchen knives and is very common. Typically, these knives have an HRC between 60 and 61, good edge retention, and excellent corrosion resistance. Damascus-style knives often use VG-10 as the core, with Damascus steel wrapped around them. VG-10 is a grade of Japanese stainless steel primarily focused on cutlery. The name stands for V Gold 10, where "gold" refers to quality. The approximate content is 1% carbon, 1-3% vanadium, 14.5%-15.5% chromium, 0.9-1.2% molybdenum, 1.3-1.5% cobalt, 0.5% manganese, and 0.03% phosphorus.

Weight: 122g

Handle Material: Wenge handle, ebony ferrule

Handle Length: 134mm (5.2")

Blade Length: 215mm (8.4")

Blade Depth: 47mm

Thickness at spine: 1.7mm

Thickness at tip: 0.1mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with stainless cladding

Hardness (Rockwell scale): 59 - 60