The Takayuki Ginsan Nashiji Kiritsuke is used for all the tasks for which you'd use a chef's knife. Known as the master chef's knife, it offers top cutting performance and versatility. With its larger straighter edge, the blade is ideal for slicing and push cuts to Julienne, dice, or brunoise vegetables with ease. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins easily and gracefully. Takayuki knives are handmade in Sakai, Japan with 600 years of knife making experience by skilled craftsmen. With this expanded history, the workmanship and technology that creates Takayuki knives remains unchanged. Produced by various craftsmen, lead by head blacksmith, Itsuo Doi, sets the high standard of these high quality knives. Takayuki knives fascinate many people across borders and will continue to attract attention from people all over the world.