Jikko's suminagashi (damascus) aogami #1 knives are 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. That said, one needs to know how to use these so as not to damage them.
Jikko is a family business established in 1901 in Sakai City, Osaka and has cultivated extensive relationships with traditional craftsman in Sakai. From basic to top shelf, Jikko maintains a high standard of quality control. Wonderful in house sharpening is done on all of their single bevel knives, and special care is taken to provide a flat, fine-polished ura (side opposite omote bevel)