Many Japanese knife manufacturers traditionally produced a special knife with a single bevel, known as Kiritsuke. It required considerable skill to use effectively, and in many Japanese restaurants, only the head chef was allowed to use such a knife. Thus, the Kiritsuke knife became a symbol of competence, status, and prestige.

Building on this tradition, Global Knives has developed a double-edged version of the Kiritsuke in their Classic series to create a very versatile knife. This knife can be used for most tasks typically performed with a Gyuto or chef's knife, as well as for the tasks of Nakiri and Sujihiki. It has a shallower curve than the typical Gyuto, making it less suitable for rocking cuts but perfect for pressing and pulling while cutting. The tip of the blade is particularly well-suited for fine dicing and slicing.

Originally developed for the judges of the Roux Scholarship, only 500 pieces of this exclusive knife have been produced and are available on a first-come, first-served basis!

• Global G Series
• Kiritsuke knife
• Cromova18 stainless steel
• Rockwell C56-58
• Acute 15-degree edge
• Hand wash only
• Designed by Komin Yamada
• Made in Japan.