Global G Series. Kiritsuke knife. Cromova18 stainless steel. Rockwell C56-58. Acute 15 degree cutting edge. Designed by Komin Yamada. Made in Japan. Many Japanese knife manufacturers traditionally produced a specialist knife with one side grinding known as Kiritsuke. It required considerable skill to use effectively, and in many Japanese restaurants, only the head chef was allowed to use one. The Kiritsuke knife thus became considered to be a symbol of expertise, status, and seniority. Feeding off this tradition, Global knives proceeded to engineer a Double-Edged version of the Kiritsuke in their Classic series to fashion a very versatile knife, which could be used to perform most of the tasks normally done with a Gyuto or Chef’s Knife, but also those of the Nakiri and Sujihiki. It has less curvature than the typical Gyuto, making it less suited for “rocking action chopping” but perfect for a “push and pull” cutting action. The tip of the blade is particularly suitable for fine dicing