Tojiro DP 3-layer blade kiritsuke 21 cm, F-796

This Tojiro DP 3 kiritsuke is a knife that combines the design and characteristics of a Japanese usuba and yanagiba. You mostly use a Usaba to cut vegetables, while the yanagiba is mostly used to cut raw fish, to make sushi for instance. It makes the kiritsuke great for the more common purposes: cutting vegetables, meat and fish. The reversed tanto-profile of the kiritsuke makes the tip very agile for the finer cutting jobs, but also vulnerable. Please note: not suited to cut through bones.