I am aware that my particular so-called kiritsuke is a deviation from the norm. First, it’s double edged, which is not traditional. Further, it’s both shorter and wider. So, really, it not a kiritsuke except vaguely by outline or shape.
What it is, is a killer vegetable knife. Because it is handle heavy, I can quickly chop like a nakiri even though it’s much heavier than a regular nakiri. It push cuts, slices, and rock cuts with aplomb. So, on veggies it’s very effective and versatile.
If it were long, skinny, and blade heavy like a normal kiritsuke, it would behave entirely differently and I would not like it at all. Not on veggies at least. I view this knife as a veggie specialist and within those parameters it excels. I am pleasantly surprised because I am aware that it doesn’t fit traditional notions of a Japanese knife or a European knife. It’s sort of its own abortion that accidently turned out quite well-- at least for my purposes.
I have viewed and used other Shun knives and have never been impressed. Many of them have too much belly to be “real” Japanese knives (in my view). I’ve frequently thought of Shuns to be poorly designed, even confused in design.
Not this knife. I don’t know if Shun knew what it was doing, or got lucky. But for me this knife just plain works.