Kitaoka Yanagiba-Kiritsuke (hybrid) 240mm 240mm but the stainless cladding makes

but the stainless cladding makes it easier to care for than a fully reactive knife

citrus and other smaller produce where control matters

are a perfect choice for any chefs/ home cooks interested in a workhorse of a knife

yet not a super thin "laser" making it a bit more durable than other knives like Fujiwara

Shapton Professional Whetstone Set w/ Atoma lapping plate

Kitaoka Yanagiba-Kiritsuke (hybrid) 240mm 240mm but the stainless cladding makesKitaoka Yanagiba Kiritsuke (hybrid) 240mm: Kiritsuke: In many Japanese restaurants only the head chef is allowed to use kiritsuke. Making them less popular or less seen. The hybrid shape makes this style of knife less specialized, but more versitile. Able to achieve fine cutting work with the tip and still being able to slice. This knife is hand made by Hideo Kitaoka and is one of the few knives I stock that bears the mark of " Dentokougeshi"The