Global Santoku

The Kiritsuke features a more aggressive, pointed tip and a flatter blade profile compared to a traditional chef's knife. This design makes it exceptionally precise for detailed tasks like vegetable julienning, fish filleting, and intricate garnish work.

Because this knife uses a double-bevel edge, it is best maintained with a whetstone or a high-quality ceramic honing rod. We recommend regular honing to keep the edge aligned and professional sharpening once or twice a year depending on your frequency of use.

Yes, the dimpled pattern is specifically designed to provide a non-slip, secure grip even when your hands are wet. The handle is also hollow and sand-weighted, which creates a balanced feel that reduces wrist fatigue during extended cutting tasks.

No, you should always hand-wash this knife with mild soap and dry it immediately. Dishwashers can damage the blade's edge and the integrity of the handle over time, which will void your lifetime warranty.

This rating indicates a balance between edge retention and toughness. It is hard enough to hold a razor-sharp edge for a long time, but not so brittle that it is prone to chipping during standard kitchen tasks like slicing vegetables or boneless meats.

No, this knife is designed for precision work, such as slicing vegetables, fish, and boneless meats. Using it on bones, frozen foods, or hard rinds can damage the thin, sharp edge and is not recommended.