Forged in Tosa, these knives are characterized by consistent and thin grinds, affordable prices, and profiles that work well for both rock chopping and push cutting. The Tosa Ohishi Blue #1’s are not stainless and need to be kept dry to avoid corrosion over time. On the upside, they are very easy to sharpen and take a very keen edge. Tosa Ohishi knives are known for a beautiful grind and polish, as well as generous heel height to prevent knuckles from contacting the board when cutting. 

Knives from the Tosa Ohishi line are constructed from Blue #1 carbon steel and clad in soft iron, giving them excellent edge retention and performance while remaining fairly easy to sharpen. The thickness in the spine gives these a sturdy, weighted feel in the hand while the convex grind minimizes food stiction. These are excellent choices for first time carbon steel knife users thanks to their affordable price and durability. 

A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).

Brand: Ohishi 大石 
Producing Area: Tosa-Kochi/ Japan
Profile: Kiritsuke 
Size: 240mm 
Steel Type: Carbon Steel
Steel: Blue (Aogami) #1, Soft Iron Clad
Handle Material: Rosewood D-Shape, Pakka Ferrule
Total Length: 404mm 
Edge Length: 246mm 
Handle to Tip Length: 264mm 
Blade Height: 47mm 
Thickness: 4mm 
Handle Length: 140mm 
Weight: 196g 
Hand Orientation: Ambidextrous