The Kiritsuke (切付包丁) is one of the most distinguished and versatile knives in the Japanese culinary tradition, known for its striking angular tip and hybrid functionality. With a long, flat edge and a pointed k-tip (kiritsuke tip), the Kiritsuke combines elements of the Yanagiba and Usuba, enabling it to perform both precise slicing of fish and meticulous vegetable work.
Traditionally considered a status symbol in the kitchen, the Kiritsuke was historically reserved for executive chefs in professional Japanese settings, as it requires refined knife skills and a deep understanding of technique. Its multifunctional nature allowed a head chef to work efficiently across different ingredients while maintaining grace and precision. Today, it remains a symbol of culinary authority and mastery.
Expertly forged by seasoned Japanese bladesmiths, the Kiritsuke is commonly made from high-carbon steels such as Shirogami or Aogami, and frequently constructed using the kasumi or san-mai method, layering a hard steel core with softer steel for resilience and sharpening ease. Some versions also feature Damascus cladding or kurouchi finishes, showcasing the beauty of traditional forging and modern aesthetic sensibility.
The single-bevel Kiritsuke (most traditional) offers an incredibly sharp edge ideal for sashimi-style slicing and decorative vegetable work, while double-bevel, Western-influenced versions provide greater versatility and are more accessible to a wider range of chefs. The blade’s flat edge excels in push cuts and julienne work, while the k-tip provides pinpoint accuracy for detailed slicing or scoring.
Typically paired with a wa-handle made of magnolia, ebony, or other premium hardwoods, the Kiritsuke offers balance and control, allowing for refined cuts with minimal fatigue. Its elegant, sword-like appearance adds to its allure, blending functionality with visual presence.
Owning a Kiritsuke is a statement of skill and respect for tradition. It is more than a multipurpose knife—it is a reflection of mastery, intention, and the seamless fusion of beauty and performance in the Japanese culinary arts.
