Several contemporary Western knife designers have applied the An angular, reverse-tanto tip in the kiritsuke style: the spine drops sharply at the front to form an acute, pointed tip. to a Western chef's knife profile. It performs like a German or French chef's knife through the belly but has a pointed, precise tip for fine work.
It is less common than the full kiritsuke gyuto but is appearing in more contemporary artisan and small-production Western knife catalogs. It is the conceptual mirror image of the kiritsuke gyuto: both take the K-tip styling, but the K-tip Western chef applies it to a Western parent profile while the kiritsuke gyuto applies it to a Japanese one.