In Japan, the kiritsuke is known as the master chef’s knife. Use it for all the tasks you’d use a chef’s knife. It works exceptionally well with vegetables, with ease, julienne, dice, or brunoise. It’s also an excellent choice for cleaning and portioning boneless proteins, particularly fish. It slices cooked proteins with grace and ease. Its straighter edge is ideal for slicing cuts and push cuts. The Shun Dual Core Kiritsuke was chosen as the 2014 Kitchen Knife of the Year by BLADE MAGAZINE.