Kiritsuke knives
Japanese Kiritsuke knives feature a multi-purpose traditional Japanese blade and are usually used for slicing fish or vegetables. You can use a Kiritsuke to perform some of the tasks that a Yanagiba or Usuba is usually used for. Essentially, it is a combination of two knives that were developed for very different tasks. The blade of a Japanese Kiritsuke knife should be even straighter than a Yanagiba and slightly longer than a Usuba, according to many specifications. In many restaurants in Japan, only the head chef has the right to use this type of knife, as Kiritsuke has long been considered a symbol of high status. The blade length of these knives usually ranges between 200 - 330 mm.
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New arrival
€219
Japanese knife KAI Seki Magoroku Kaname Kiritsuke made of extremely hard VG Xeos steel with black pakka wood handle. Blade length is 12 cm.
New arrival
€275
Japanese knife KAI Seki Magoroku Kaname Kiritsuke made of extremely hard VG Xeos steel with black pakka wood handle. Blade length is 19,5 cm.
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13 items total