This is a 240mm Kiritsuke/Gyuto hybrid from Konosuke. This is one of the most popular lengths amongst our professional cooks. This knife requires an adjustment in cutting technique as compared to a western-style knife or even a regular Gyuto due to the almost flat cutting edge. You will need to use more of a push or pull cutting technique to get the most from this knife. Unlike a traditional Kiritsuke, this knife is double beveled with a 50/50 edge. This steel is known for the extremely fine, screaming sharp edge it is capable of achieving. It is a fairly reactive carbon steel alloy, so extra care after use is highly recommended. As always, with all our Konosuke knives, you have the option of purchasing with or without a saya.
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