Kiritsuke knives have one of the few multipurpose traditional Japanese blades, and can be used as a slicer or a vegetable knife. These sword shaped knives feature a straighter and wider edge than a yanagi for vegetables, and a longer blade than an usuba for slicing fish with ease. The user need skilled with traditional Japanese knives in order to utilize this unique kiritsuke style design properly. Traditionally, these knives are used only by the chefs as a symbol of status.