KITCHEN KNIVES

• Chef's knife Global Kiritsuke G-106
• Blade length (mm): 240
• Blade: steel ChroMoVa18
• Blade hardness: 58 HRC
• Handle material: stainless steel
• Knife design: Komin Yamada
• Made in Japan.

Chef's Knife Global Kiritsuke

Many Japanese knife makers traditionally produce a traditional single-edged specialty knife known as a Kiritsuke. It requires skill to use effectively, and in many Japanese restaurants only the chef was allowed to use this knife. Therefore, the Kiritsuke knife was considered a symbol of competence, status and respect.

In honor of this tradition, Global® has created a modern version of the double-sided sharpening Kiritsuke. Kiritsuke knives are one of the few versatile traditional Japanese knives that can be used as a yanagi (for cutting fish and sushi) or as an usuba (vegetable knife). These knives have a sword-shaped blade that is straighter than the yanagi for vegetables and a longer blade than the usuba for comfortable cutting of fish.