CeCo - world-of-knives celebrates its 20th anniversary with this Special Edition Kiritsuke. The traditional blade shape of the Special Edition Kiritsuke is, like the Santoku, suitable for processing fish, meat and vegetables. The blade of the multi-purpose knife prized by Japanese master chefs has an extremely hard VG-MAX cutting core and a stainless damask coating. The tapered blade of the Special Edition Kiritsuke can be used for chopping, paring, portioning, slicing and filleting. The Special Edition Kiritsuke cuts juliennes, cubes or brunoise vegetables with ease and is suitable for portioning boneless meat and especially fish. The handle of the Special Edition Kiritsuke is made of pakka wood.