Made in Japan

Fujiwara Yasuhiko Ginsan Kiritsuke with Oak Handle 165mm / 6.5" Oak Handle

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Are you seeking an excellent alternative to the conventional Gyuto chef's knife?

Look no further than the Kiritsuke knife, a versatile and highly functional option that rivals the Gyuto in its capabilities. With the Kiritsuke, you can effortlessly chop vegetables and delicately slice sashimi, making it a truly multipurpose traditional Japanese knife that will elevate your culinary experience.

The Kiritsuke's blade shape closely resembles that of the Gyuto, but with slight variations. The spine gracefully curves upwards, and the tip is skillfully angled from the spine to create a sharper point. This unique design grants the Kiritsuke an advantage over regular chef's knives, allowing for more precise and delicate tasks, as well as efficient hollowing out using the cutting edge. Embrace the Kiritsuke knife's versatility and add this wonderful tool to your kitchen collection.

Ideal for: Chopping, slicing, disjointing, dicing, and julienning.

Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Kiritsuke Knife
Blade Material: Ginsan Steel (Silver #3) - Stainless Steel
Blade Length: 165 mm (6.5")
Edge Type: Double Bevel
Oak Wood Handle 

Weight: 132 g
Blade Width: 43 mm
Blade Thickness: 1 mm
Handle Length: 130 mm

Handle Thickness: 30 mm

Ginsan is a Japanese steel which is very fine-grained stainless steel and can have an edge sharpness and edge retention similar to some high-carbon steels. This steel is generally thought to be slightly easier to sharpen than VG-10 while also slightly more susceptible to rust due to the lower chromium content.

The kiritsuke knife is an elegant Japanese-style slicing knife primarily employed for thin, precise cuts of fish, vegetables, and fruits, utilizing a push/pull cutting technique. Historically, it has been reserved for executive chefs due to its challenging nature and its symbolic significance as a status symbol in the kitchen. This esteemed blade embodies not only exceptional craftsmanship but also serves as a representation of the chef's mastery and skill, making it a coveted tool among culinary professionals. Its remarkable precision and artistry make it a prized possession for those seeking to elevate their culinary expertise and showcase their dedication to the craft.

Yasuhiko Fujiwara, hailing from Miki City, is a highly skilled knife maker renowned for his exceptional craftsmanship. Holding the esteemed title of Dento Kogeishi, he is certified by Japan as a master of traditional artistry, exemplifying a profound understanding of his craft.

He proudly carries on a legacy dating back to 1927, representing the third generation of the esteemed Fujiwara Kogatana Seisakusho. From inception to completion, Yasuhiko personally oversees every step of the knife production process, ensuring meticulous attention to detail. He passionately engages in the intricate art of expertly crafting the blades with precision and dedication.  Yasuhiko Fujiwara is a true master, cherishing the traditions of his ancestors while infusing innovation into his work, resulting in extraordinary knives that bear the mark of his unparalleled skill.

*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.

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