Kiritsuke

And here’s another exotic name. What lies behind it?

Cutting through – yes, this is where the Kiritsuke knife really comes into its own. Just as its name suggests. 

In fact, it is a clever combination of two knives: specifically, the Yanagiba and the Usuba. It is, therefore, a versatile chef’s knife. The long, slender blade is perfect for comfortable slicing, portioning and filleting. Just like the Yanagiba. On the other hand, the long, straight cutting edge is ideal for chopping vegetables, which is usually the domain of the Usuba. The blade is usually 23–33 cm long. Like the Bunka, it has a tip reminiscent of a Tanto sword. The tip is also commonly referred to as a K-tip. 

To be precise, a typical Kiritsuke has a single-sided grind and therefore belongs to the category of traditional Eastern knives. However, working with such a knife requires a certain amount of experience. Handling a long blade, a sharp tip and a single-sided grind is the preserve of the most skilled chefs, and owning such a knife is a symbol of its owner’s status. We have, however, decided not to place such high demands on our customers, even though many of them would undoubtedly be able to handle it. Our Kiritsuke knives feature a symmetrical double-sided grind, making them more natural to use in our part of the world. 

The Kiritsuke is most often compared to the Gyuto knife. When cutting with a straight pull, the Kiritsuke has the edge and is also more precise thanks to its K-tip. Conversely, the Gyuto excels at rocking cuts. 

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