Kiritsuke Blades

The Kiritsuke knife is one of the most special and versatile knives in Japanese cuisine, combining features of the Yanagiba (fish and sashimi knife) and the Usuba (vegetable knife) . The word “Kiritsuke” means “to split, to cut open” in Japanese. Traditionally, it has a single bevel , a straight edge, and a sword-like pointed tip; modern versions are also produced with a double bevel . It is usually made from high-carbon steel, damascus steel, or stainless damascus. Its slim and long structure makes it ideal for push cuts, and in Japanese cuisine, it is a status symbol, often used only by head chefs .

The Kiritsuke knife is one of the rare multi-purpose Japanese knives that can be used for cutting fish, meat, and vegetables . It offers superior performance, especially for slicing ultra-thin fish for sashimi , and for delicately chopping, julienning, and slicing vegetables. Due to its straight blade, it is used with controlled pushing motions rather than the rocking technique of classic chef's knives. Because it is quite sharp, it can be challenging for beginner users , but with the right technique and regular sharpening, it becomes an extremely powerful and precise tool in the kitchen. In these respects, the Kiritsuke, unlike Western-style chef's knives, requires more skill but offers superior cutting quality in return.