Kiritsuke Multipurpose Knives

The kiritsuke knife can be used for a variety of purposes, just like a Gyuto chef knife. Among them, the Kiritsuke is often used for chopping vegetables and slicing sashimi. This knife is one of the few truly multipurpose traditional Japanese chef knives and is a wonderful addition to your home or professional kitchen.

The shape of the blade is almost the same as that of a gyuto, but the spine curves up slightly and the tip is cut diagonally from the spine to the tip. By cutting at an angle, the kiritsuke knife tip is sharper than a regular chef's knife, and can be used for fine work and hollowing out using the cutting edge.

The Use of Kiritsuke Knives

Initially, these knives were designed to be used by head Japanese chefs, and they were meant to be able to do the tasks of both usuba and yanagi. The knife blade has a double-bevel edge, which means it is sharpened both sides, and is typically designed to be used by right or left handed users. The handle of these knives can vary in design, with options such as a Western-style handle or a traditional Japanese handle.

Craftsmanship of Kiritsuke Chef Knives

These knives require precise sharpening and maintenance due to their asymmetric edge, making them suitable for experienced chefs who are comfortable with single-bevel knives. These knives are known for their sharpness and edge retention, and their handles can be made from various materials including wood, resin, or composite materials.

When using a Kiritsuke, proper technique is crucial because its design requires specific handling for optimal performance and safety. In recent years, there has been a resurgence of interest in kiritsuke knives which leads to modern interpretations and slight design variations among different knife makers.