The Kiritsuke Gyuto is a cross between the traditional kiritsuke and the gyuto. The edge profile, generally straighter, and its cut point are similar to the kiritsuke, while its double bevel is characteristic of the gyuto. The Kiritsuke Gyuto serves as a chef's knife in your kitchen and can handle most tasks. It is usually found between 210 and 270 mm.
Ginsan is a steel very similar in composition to Shirogami 2. An addition of 14% chromium results in a stainless steel with few impurities. Thus, blades forged from Ginsan possess high hardness and edge retention capacity that rival most blades made from traditional high-carbon steels. The purity of Ginsan makes it a preferred steel for blacksmiths who work steel according to ancestral methods and it is pleasant to sharpen.
