In Japan, the kiritsuke is known as the master chef's knife. Use it for all the tasks for which you'd use a chef's knife. It works extremely well with vegetables; julienne, dice, or brunoise with ease. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins with grace and ease. With its straighter edge, it's ideal for slicing cuts and push cuts. Once you try it, you'll find yourself reaching for your Shun Dual Core Kiritsuke more and more often.