The knife style of Master Chefs in Japan has traditionally been the Kiritsuke. The versatility of the Kiritsuke enables it to handle any task usually done with your Chef’s knife. You can julienne, dice or brunoise vegetables easily and it’s perfectly suited for portioning fish or boneless meats. Its straight edge make the knife ideal for push cuts and slicing. The Dual Core collection features a Damascus blade made of 2 different high carbon stainless steels. Seventy-one alternating layers of VG10 and VG2 are roll-forged to produce a finer grain in the steel. The 2 steels will wear at different rates so that the edge feels sharp longer. The Herrington Pattern created allows the layers to alternate. The beautiful ebony PakkaWood handle is a traditional Japanese octagonal shape. Handcrafted in Japan, this knife include the traditional saya (wooden sheath).