Satake Ame – Kiritsuke is a Japanese chef's knife with a longer blade than the traditional Santoku. The knife has a cut tip which gives it a unique character. The handle, made of Vril from larch, peach tree, camphor and maple, is both beautiful and unique for each knife (see picture). Kiritsuke is ideal for making long, even cuts and creating fine slices of raw fish or other delicate ingredients. According to Japanese tradition, only the head chef is allowed to use a kiritsuke in the kitchen. The blade is 23 cm long, hand-hammered from 5 layers of AUS10 steel with a hardness of 60-61 HRC, and both bolster and end piece are stainless steel.