At 300 mm, this kiritsuke (literally "precise cut") has a long double-bevel (ryoba) profile and a k-tip point. The length suits long slicing strokes through meat and fish, while the tip handles detail work. The versatile profile covers vegetables, meat and fish on the same board, provided the tip is guided with care during precision cuts.
At 300 mm, this kiritsuke is longer than the usual sizes for the category, which run from 210 to 270 mm. The blade length calls for a large cutting board and a clear workspace, but it lets you work through a whole piece in a few long strokes. The k-tip sits far from the hand, so detail cuts are made with the front section of the blade. The handle is Akaro.
Shirogami #1 (White Steel #1) is a non-stainless carbon steel with 1.25 to 1.35% carbon and no chromium or tungsten. It can be sharpened to a very acute angle and holds that edge, while resistance on entering food is determined by the blade geometry. On a whetstone, it takes more passes during sharpening. Its high hardness means bones and frozen food should be avoided. Reactive to moisture and acids, it develops a patina that changes with use.
Care
Wipe the blade immediately after each use, including during prep when cutting acidic foods. Patina is normal; a little camellia oil protects the blade for extended storage. Never wash in the dishwasher.