Kiritsuke

What defines a Kiritsuke?
It is often said that the Kiritsuke is a symbol of high status. This is because mastering the skill of using it correctly takes time and intense practice. **The greatest culinary masters can use this knife in a way that makes it difficult to pinpoint the technique they’re using** – products seem to fall apart in an almost mystical way. The Kiritsuke is a quite versatile knife. You can prepare sushi or carpaccio and many other dishes with delicate, soft ingredients with it. The double-beveled blade handles slicing raw meats with a single smooth cut. It can also help with preparing fish, especially with removing the skin.
What does a Kiritsuke look like?
The Kiritsuke is a sushi knife with a very dynamic, even aggressive line. Other traditional Japanese knives are referenced to describe its structure—namely, the Yanagiba and Usuba (a chef’s knife). The Kiritsuke has a similar length to a Yanagiba, but the blade profile of an Usuba. What seamlessly combines these two types of blades into one tool is the tip, which is beveled at a sharp angle. The Kiritsuke can be single or double-beveled. **Single-beveled knives of this type are an excellent help in the kitchen but require immense experience and a skilled hand from the chef.** Double-beveled Kiritsuke knives, on the other hand, are easier to use and just as versatile.
Not just a sushi knife – what to use a Kiritsuke for?
A Kiritsuke can replace a Yanagi, Usuba, or Yanagiba knife in the kitchen. It’s suitable for slicing and filleting fish, as well as slicing them for sushi or sashimi. It also handles vegetables and fruits well. It’s no wonder that the Kiritsuke is sometimes seen as a universal knife. However, professionals tend to use it more often because the skill of using such a blade is not acquired overnight. The product is perfect for both meat lovers and fans of vegan or vegetarian dishes. The Kiritsuke’s handle fits well in the hand, and the knife itself is light and very sharp, so cutting through hard and soft food products is no challenge. **The Kiritsuke is worth reaching for when slicing fish so that each piece is perfectly smooth, untorn, and the meat is firm and juicy.** But we don’t just use these knives for fish dishes. A Kiritsuke knife can also be used for slicing beets, tomatoes, or cucumbers.
Is a Kiritsuke knife a good gift?
A Kiritsuke knife isn’t as universal as a Usuba or Deba, but it’s an excellent gift—especially for true enthusiasts of Japanese cuisine and people who value interesting design above all. The Kiritsuke can’t be denied its distinctive look. The blade is profiled in a way that suggests aggressive, dynamic hand movements. When you work with it, you can perform tasks really quickly and professionally. **Once you master the technique of using it for slicing, you have a chance to prepare dishes instantly and with a much more aesthetically pleasing result.** Like all Japanese knives, the Kiritsuke knife is distinguished by its exceptional craftsmanship. To create such a product, manufacturers from the Land of the Rising Sun use the best quality steel and natural wood, which gives the tool its sharpness, hardness, and resistance to wear, as well as its lightness and ergonomics. The Kiritsuke is not for chefs only—amateur cooking enthusiasts can also use it with great success. The knife will be a spectacular decoration for their kitchen and an exclusive hallmark of the host.
Check out other types and kinds of Japanese knives:
Sakai Kikumori Knives Seki Kanetsugu Knives Takamura Knives Takahisa Knives Yanagiba Usuba Deba Kiridashi Other Knives Chef’s Knife Multi-purpose Knife Vegetable Knife Small Utility Knife Chromax Ginsan Shirogami #1 Shirogami #2