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About Kiritsuke, Kengata, Bunkass
Kiritsuke, Kengata and the often smaller Bunka is a more bad-ass chef's knife. They combine the flat, sliding edge of a Nakiri perfectly with the length and slight curvature of a traditional chef's knife. The added steel at the tip allows them to cut more effectively, with less effort on your part.
While the Kiritsuke is traditionally a single-bevel blade used for slicing vegetables, this newer double-bevel design is loved by chef's for its superior function, and of course its badass looks.
