Seki Kyuba SHIN Chef’s Kiritsuke 21cm

The Kiritsuke The Kiritsuke is a hybrid: the everyday range of a Gyuto combined with the flat profile and angled tip of a traditional single-bevel Kiritsuke. That flat edge and angled point make it excellent for push-cutting and precise tip work — slicing proteins, chopping vegetables and detailed cuts alike. This is the 21cm version, the more agile of the two lengths. SHIN blades are forged in Seki, Gifu from SG2/R2 (Super Gold 2) powdered high-carbon stainless steel over 31 Damascus layers — a tough, low-maintenance steel that takes a very fine edge. At 63–64 HRC it stays sharp through long stretches of use, and the hammered finish over the Damascus helps release food as you cut. If you prefer a more curved edge for rocking cuts, consider the Gyuto instead.