Kiritsuke Japanese kitchen knife Seki Kanetsugu Zuiun 9305 21cm The flat end of the

The flat end of the blade distinguishes it from the standard Yanagi Knife

but he still comes up without permission

Interchangeable handle for 21-cm-bladed Japanese gyuto knives

constructed with teak wood

although it is not advised to cut through hard-skinned fruit or vegetables as this could cause damage to the blade

Kiritsuke Japanese kitchen knife Seki Kanetsugu Zuiun 9305 21cm The flat end of theSeki Kanetsugu Kiritsuke Zuiun 21 centimeters. The characteristics of both "yanagi ba" (thin and long bladed) and "usu ba" (thin bladed) knives are combined in the Kiritsuke bocho. However, because it is made with two edges rather than just one, it can cut through any kind of food by just pressing the blade down against the object. Because the blade's point is shaped like a sword, it can also be used for dishes that call for special handling