Kiritsuke Knife – Traditional Japanese Multipurpose Knife
The Kiritsuke is a traditional Japanese kitchen knife that combines the characteristics of the Yanagiba, used for slicing fish, and the Usuba, designed for preparing vegetables. In professional Japanese kitchens, it was traditionally reserved for experienced chefs and often symbolised their rank and mastery. Today, it is highly valued as a versatile knife for cutting meat, fish, and vegetables.
One of the greatest advantages of the Kiritsuke knife is its exceptional versatility. Its long, mostly straight blade allows for precise cutting when portioning meat, filleting fish, and preparing vegetables. The distinctive reverse tanto-style tip provides excellent control for delicate and detailed work. The Kiritsuke excels at long drawing cuts and precise slicing, making it one of the favourite knives of professional chefs.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: walnut wood, ebony
- Blade length: 21.5 cm
- Overall length: 33 cm
- Blade thickness: 3 mm
- Weight: approx. 160 g
- Handcrafted in the Czech Republic by Wulflund Forge
Each knife is handmade, therefore the colour, grain and texture of the handle, the appearance of the blade, and the weight may vary slightly from piece to piece. Every knife is unique and represents genuine traditional craftsmanship.
Origin of the Kiritsuke Knife
The name Kiritsuke (切付包丁) comes from Japanese. The verb kiritsukeru (切り付ける) means "to score", "to cut through", or "to make a precise cut", while bōchō (包丁) means "kitchen knife." The name reflects the knife's ability to perform long, clean, and highly precise cuts. Traditionally, the Kiritsuke was reserved for experienced Japanese head chefs and is still regarded as a symbol of the highest level of culinary craftsmanship.
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