Kiritsuke Knife
The Kiritsuke is a versatile Japanese knife that blends the functions of both the Yanagiba and Usuba into a single blade. Traditionally single-bevel and reserved for head chefs in Japanese kitchens, it symbolizes skill and seniority due to the precision required to use it effectively. With a long, flat heel for vegetable work and a clipped-point tip for fine slicing, it handles both push cuts and long drawing cuts with ease.
Modern double-bevel Kiritsuke knives, often called Kiritsuke Gyuto, offer more accessibility and can perform a wide range of tasks typically done with a Gyuto or Nakiri. These blades have less curve than a standard Gyuto, making them ideal for push or pull cuts rather than rocking motions. Blade lengths range from 240mm to 330mm, with 270mm being a popular choice among professionals seeking versatility and refined control.
