Floor model knives may have small scuffs, small scratches or small bits of oxidization, these are purely cosmetic and offer a good deal to those who plan on using their knives as these 'defects' will be undistinguishable after use. This kititsuke has a scratch on the core steel on the outside of the blade, see close up, it is not a crack.
Jikko 300mm Kiritsuke Kataba Aogami #1 carbon steel with suminagashi cladding. Octagon ebony handle with water buffalo horn ferrule. Single bevel for right handed use. Forged by craftsmen Nakagawa-san of Shiraki Hamono in Sakai, Osaka. Single bevel kiritsuke style knives are particularly adept at cutting sashimi and doing vegetable work like an usuba but will in many ways perform many tasks that a chef knife would. In Japan a kiritsuke is typically only used by the head chef in a kaiseki but outside Japan customs are looser.