I see some makers make a Kiritsuke tip on some of their knives. Ie their suji. However I don't see the point in that, wouldn't that increase the chance of damaging the tip? I could however see the use on a smaller knife, but not on a 270 or bigger suji?
Here is the Kiritsuke tip suji
Here is not:
Anyone like to enlighten me?
I like the normal tip far more than the other tip, am I stupid or something?