- Joined
- Jun 13, 2013
- Messages
- 291
- Reaction score
- 110
As of late the kiritsuke style of knife seems to be popping up more in kitchens that me and my friends work in. I have also noticed that there are starting to be more manufactures making single and double bevel versions of the kiritsuke now. What do you think the reasons is for this? Also what are the real advantages and disadvantages of that style of knife?