Kiritsuke Knife – Traditional Japanese Multipurpose Knife
Kiritsuke is a traditional Japanese kitchen knife that combines the characteristics of the Yanagiba knife, designed for slicing fish, and the Usuba knife, used for preparing vegetables. In professional Japanese kitchens, it was long considered a knife reserved for experienced chefs and often symbolized their rank and mastery. Today, it is valued as a versatile knife for slicing meat, fish and vegetables.
One of the greatest advantages of the Kiritsuke knife is its exceptional versatility. Its long, mostly straight blade enables precise cuts when portioning meat, filleting fish and preparing vegetables. The distinctive reverse tanto tip provides excellent control for delicate and detailed work. The Kiritsuke is ideal for smooth draw-cutting techniques and for producing thin, precise slices, making it one of the favourite knives of professional chefs.
- Blade material: 420 stainless steel (EN 1.4034 / X46Cr13)
- Handle: Finnish birch, 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 handcrafted, so 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 reflects genuine artisan craftsmanship rather than mass production.
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 cut," "to slice," 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 executive chefs in Japanese kitchens and is still regarded today as a symbol of advanced culinary skill and craftsmanship.
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