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.