Japanese Kiritsuke Knives are high-end kitchen tools with a unique history and design, known for their elegance and versatility. Originally used by top chefs in Japan, the Kiritsuke knife is highly valued in professional kitchens for its precise cuts and sharpness.

Features of the Kiritsuke Knife:

• Design: The Kiritsuke knife has a long, sleek shape with a sharp, slightly curved tip. The blade is thick near the base, providing stability, and tapers towards the edge, offering excellent cutting ability.

• Versatility: Although the Kiritsuke is often associated with Japanese cuisine, it is an extremely versatile knife that can be used for both cutting meat and vegetables. It is primarily used for slicing, filleting, and chopping. Often considered a hybrid between a chef’s knife and a sashimi knife, it excels at making fine and precise cuts.

• Edge: Kiritsuke knives typically feature a single-beveled edge (sharpened on one side), allowing for finer and more precise cuts compared to double-beveled knives. However, there are also double-beveled versions for greater versatility. The single bevel is more traditional, especially in Eastern versions.

• Size: Typically, Kiritsuke knives range from 24 to 30 cm. They are longer than traditional chef’s knives, allowing for longer, more delicate cuts.

• Traditional Use: In Japanese cuisine, the Kiritsuke knife has a dual purpose: used both for cutting ingredients for dishes and for the presentation of sashimi and sushi. Its tapered blade allows for extremely precise cuts, which are crucial for the presentation of refined dishes.

Advantages of the Kiritsuke Knife:

• Precise, clean cuts: The sharp edge and blade shape enable extremely precise and clean cuts, which are especially important when handling delicate ingredients such as fish or vegetables.

• Aesthetic: Besides its functionality, the design of the Kiritsuke is visually attractive, making it a prized tool for chefs who value the beauty of their kitchen tools.

• Durability: Kiritsuke knives are made from high-quality materials like Japanese stainless steel or Damascus steel, giving them long-lasting sharpness and excellent cutting performance.

Recommended Uses:

• Vegetables and Fish: Due to its precision, the Kiritsuke is perfect for slicing vegetables into fine rounds or juliennes and for filleting fish in a precise and uniform manner.

• Meats and Boning: It is also used for meat, though its more delicate form makes it less suitable for cutting through bones or very thick meats.