Yanagi & Kiritsuke Knives – Japanese Precision & Craftsmanship
Yanagi and Kiritsuke knives are expertly crafted Japanese knives known for their exceptional precision in slicing raw fish and meats. Originally developed for professional chefs to prepare sushi and sashimi, these specialized knives are equally effective when thinly slicing meats, carpaccio, or other dishes requiring precise cuts.
Each blade is carefully hand-forged by master Japanese artisans using premium-quality steels, delivering razor-sharp edges and effortless slicing without bruising or damaging delicate ingredients. Complementing their performance, Yanagi and Kiritsuke knives feature elegant wooden handles crafted from luxurious materials like maple, magnolia, and ebony, ensuring comfort and balance.
Elevate Your Kitchen Today
Enhance your cutlery collection with the perfect balance of beauty and functionality. Our Yanagi and Kiritsuke knives are ideal for both professional chefs and passionate home cooks seeking precision and refinement.
Explore our premium selection of artisan-crafted Yanagi and Kiritsuke knives, and bring authentic Japanese quality into your culinary journey today.
FAQs
What is a Kiritsuke used for?
A Kiritsuke knife excels in slicing raw fish for sashimi or crudo and can also precisely slice meats like beef for carpaccio.
Why is a Kiritsuke difficult to use?
Kiritsuke knives typically feature a single-edged blade, which requires a different slicing technique compared to double-edged knives. However, mastering this technique is straightforward with practice.
What is the difference between Bunka and Kiritsuke knives?
A Bunka knife has a broader, double-edged blade designed for general kitchen tasks. In contrast, Kiritsuke knives usually have narrower, single-edged blades, making them specialized tools for slicing raw proteins.
Are Kiritsuke knives good?
Absolutely! Kiritsuke knives provide outstanding precision and performance. Traditionally, these knives are symbols of culinary expertise, often reserved for executive chefs in professional Japanese kitchens.
