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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Kiritsuke
The Kiritsuke knife can be used for a variety of purposes, just like a Gyuto chef knife. Among them, it is often used for chopping vegetables and slicing sashimi. The Kiritsuke knife is the one of the few truly multipurpose traditional Japanese knives and is a wonderful addition to your 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 tip is sharper than a regular chef's knife, and can be used for fine work, work, and hollowing out using the cutting edge.
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 tip is sharper than a regular chef's knife, and can be used for fine work, work, and hollowing out using the cutting edge.
The Kiritsuke knife can be used for a variety of purposes, just like a Gyuto chef knife. Among them, it is often used for chopping vegetables and slicing sashimi. The Kiritsuke knife is the one of the few truly multipurpose traditional Japanese knives and is a wonderful addition to your kitchen.Show More >
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