Kiritsuke Knife

The Kiritsuke knife is one of Japan’s most revered traditional blades, highly regarded by professional chefs for its versatility in both slicing and chopping. With its razor-sharp edge and distinctive design, the Kiritsuke was once considered a symbol of authority in the kitchen, used exclusively by head chefs. 

What is a Japanese Kiritsuke Knife? 

The Kiritsuke knife is a traditional Japanese blade that combines the functions of two classic knives. It takes inspiration from the Yanagiba, which is used for slicing raw fish such as sashimi, and the Usuba, which is designed for precise vegetable cuts. By combining the long, narrow shape of the Yanagiba with the flat edge of the Usuba, the Kiritsuke provides both precision and versatility. It is an excellent choice for chefs who want a single knife that can handle a wide range of kitchen tasks. 

Key Features of the Japanese Kiritsuke Knife 

• Shape: A long, narrow blade with a slightly angled tip. This design helps create clean, accurate cuts and is great for slicing or chopping in one smooth motion.
• Design: The Kiritsuke combines two famous Japanese knives: the Yanagiba (used for slicing raw fish) and the Usuba (used for cutting vegetables). It brings together the smooth slicing ability of the Yanagiba and the stability of the Usuba’s flat edge.
• Bevel Type: Kiritsuke knives are available in single or double bevel. Single bevel offers high precision and is favored by skilled chefs. Double bevel is easier to use and clean, ideal for everyday cooking. 

Most Kiritsuke knives range from 240mm to 330mm in length, with 270mm being the most popular choice for everyday use. That size is often recommended when looking for the best Kiritsuke knife for professional or home kitchens.

What is a kiritsuke knife used for?

The Kiritsuke knife offers multiple uses in the kitchen, especially for tasks that require precision and technique

• Thin slicing: With its sharp edge and flat profile, the Kiritsuke is ideal for creating extremely thin slices of herbs, tomatoes, or raw fish.
• Precision cutting: The angled tip allows for detailed work such as julienning vegetables or slicing proteins into fine, even strips.
• Forward slicing: This motion is best for cutting through firm ingredients like carrots, daikon, or boneless meats using smooth forward strokes.
• Pull slicing: A gentle pull toward the body works well for slicing softer items like sashimi or tender meat, ensuring clean and consistent results.
• Tip control: The pointed tip provides accuracy for small tasks such as trimming garnishes, scoring ingredients, or working with fine details.
• Thrust technique: Pushing the tip straight into the ingredient allows for precise, controlled cuts, especially in presentation work.

These practical uses show why the Kiritsuke remains a favorite among Japanese knives. It is a tool that rewards technique, focus, and craftsmanship in every cut.

What are the best ways to care for a Kiritsuke knife?

To keep your Kiritsuke knife sharp, clean and durable, follow these simple care tips: 

• Always wash the knife by hand with mild soap and warm water. Avoid dishwashers and abrasive scrubbers, as they can damage the blade and handle.
• Stick to wooden or plastic boards. Avoid hard surfaces like glass, marble, or stone which can dull or chip the edge.
• Do not use the Kiritsuke for bones, frozen food, or hard items. These can chip or damage the edge.
• Dry immediately to prevent rust, even on stainless steel.
• Hone weekly, and sharpen with a whetstone as needed. 

The Kiritsuke knife features traditional Japanese design and is trusted by professional chefs for its sharpness and versatility. At LewisKnife, we offer authentic Japanese Kiritsuke knives, handcrafted with care. They are perfect for both professional chefs and home cooking enthusiasts. Explore the collection at LewisKnife and feel the difference in every slice.