Small Japanese knife. Suitable for processing: Fish, meat and vegetables. Blade grind: Smooth grind. Handle material: wood, blade material: Damascus steel. Chopping, paring, portioning, slicing and filleting. Blade length: 15 cm. Hand wash recommended. Like the Santoku, the traditional blade shape of the Kai Shun Kiritsuke small is suitable for processing fish, meat and vegetables. The blade (15 cm) of the multi-purpose knife Kai Shun Kiritsuke, which is highly valued by Japanese master chefs, has an extremely hard VG-MAX cutting core and a stainless Damascus sheath. The tapered blade of the Shun Kiritsuke small can be used for chopping, paring, portioning, slicing and filleting. The Shun Kiritsuke small 15 cm cuts juliennes, cubes or brunoise vegetables with ease and is suitable for portioning boneless meat and fish in particular. The handle of the Shun Kiritsuke small is made of pakkawood. Thanks to the rounded blade end, the handle and blade of the Kai Shun Kiritsuke are easy to grip, making it ideal for weighing.