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Kiritsuke knives
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Shun Premier Tim Mälzer
Kai Shun Premier Tim Mälzer Japanese tanto knife 25,5cm Legend limited edition
In stock
Wusaki Sakin Damascus 10Cr
Wusaki Sakin Damascus 10Cr 20cm kiritsuke knife with carbon fiber and gold leaf handle
In stock
Shiosai VG10
Handcrafted Japanese 20-cm Hado Shiosai VG10 Kiritsuke Knife with Pakka Wood Handle
In stock
Hatsukokoro Shirasagi
Hatsukokoro Shirasagi 26cm handmade Japanese yanagiba knife with ebony handle
In stock
Ginsan Damas
Japanese Artisan Kiritsuke santoku knife Nakamura Kaishin Ginsan Damascus 17cm
Out of stock
Yoshimi Kato SG2 V-Tsuchime
Kiritsuke knife 21cm Japanese artisanal Yoshimi Kato SG2 V-Tsuchime
Out of stock
The kiritsuke knife: the essential Japanese multi-purpose knife
Whether you're a "couteaulogue" fan of Japanese knives or simply someone who enjoys cooking, this knife of excellence is sure to win you over and be a great help in the kitchen! The kiritsuke is the all-purpose knife par excellence, just like the European chef's knife. The main difference between the two lies in the shape of the blade. The back of the kiritsuke blade falls towards the tip instead of being slightly rounded like that of the chef's knife, like a cross between a European chef's knife and a Chinese chef's knife. The blade of the kiritsuke is very similar to that of the bunka, except that it is larger and more elongated. In fact, it measures between 14 and 25cm in length. This distinctive shape ensures excellent cutting quality and an authentic, original look.
How to use kiritsuke?
The kiritsuke knife can be used to work with a wide range of foods. Chopping or slicing meat into pieces (without bones), preparing fish, chopping fresh herbs, mincing poultry, slicing vegetables, fruit... the tasks you can accomplish in the kitchen with this tool are many and varied. It's a truly universal kitchen knife. The kiritsuke is also available as a kiritsuke yanagiba for making sashimi or sushi. The handle, with or without rivets, is often lightweight to ensure balance with the blade and ease of use. Like all knives, a kiritsuke knife will perform even better if properly sharpened. Maintenance depends on a number of factors, such as the hardness of the steel and other materials used. In general, we recommend that you clean a Japanese knife by hand and dry it immediately, so that it doesn't remain wet for long, and retains all its splendor. When you buy your Kiritsuke knife, don't hesitate to equip it with a Japanese Sharpening stone. They come in different grit to suit different needs, and can be single- or double-sided. Discover all our Japanese stones on KnifeLeader.eu!
The origins of the Kiritsuke: a traditional tool
The blade shape of this kiritsuke knife is directly inspired by Japanese swords. Feudal Japan was the heyday of katana manufacture, renowned for its exceptional sharpness. However, the government then banned the use of these swords, so blacksmiths decided to create kitchen knives instead, using the same techniques.
