Kiritsuke Knife [Chef's Knife]

Kiritsuke is an innovative knife that brings together two traditional Japanese knife shapes – yanagiba and usuba – resulting in a hybrid single-bevel knife intended for preparing fish and vegetables. Nowadays, kiritsuke has expanded into a double-bevel form and, due to its thin and flat blade, is used as a multi-purpose chef's knife, made from modern steels, such as powder steels like SG2 and ZDP-189.

Due to the knife's dual nature – combining elements of both the yanagiba and the usuba, which required significant experience and skill to master – wielding the kiritsuke was a symbol of seniority and superior skill. Therefore, they were customarily only used by »itamae« (板前) – the head chef of a restaurant.

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