Kiritsuke

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      The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto. The double bevel edged Kiritsuke is available in a variety of different styles, ranging from knives with a blade profile identical to the singe bevel edged Kiritsuke, tall rectan. . . Continue
      17 products
      Dao Vua Special Edition Carbon Steel Kurouchi 210mm Kiritsuke / Gyuto with Ebony and Brass Wa Handle Tokushu Knife.
      Dao Vua Special Edition 52100 Carbon Steel 210mm Kiritsuke/Gyuto - Ebony and Brass Wa Handle
      $75.00
      Dao Vua V3 52100 Carbon Steel Kurouchi 240mm Kiritsuke Tokushu Knife.
      Dao Vua V3 52100 Carbon Steel 240mm Kiritsuke
      $75.00
      Sale
      Tsunehisa AS Kuro Tsuchime Kiritsuke 210mm - Tokushu Knife
      Tsunehisa AS Kuro Tsuchime Kiritsuke 210mm
      $199.00 $139.00
      Sale
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Nigara Aogami Super Migaki Tsuchime Kiritsuke Gyuto 240mm
      $329.00 $259.00
      Sale
      Tsunehisa Stainless Clad Aogami Super Migaki 210mm Kiritsuke No Handle - Tokushu Knife
      Tsunehisa Stainless Clad Aogami Super Migaki 210mm Kiritsuke No Handle
      $199.00 $149.00
      Sale
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Tsunehisa Aogami Super Kurouchi Tsuchime Kiritsuke 240mm
      $199.00 $169.00
      Sale
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      HATSUKOKORO Shirasagi Kurochi Aogami #2 150mm Kiritsuke Deba No Handle
      $229.00 $219.00
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Nigara Aogami Super Migaki Tsuchime Kiritsuke Gyuto 210mm
      $249.00
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Nigara Aogami Super Migaki Tsuchime Kiritsuke Petty 120mm
      $199.00
      Tsunehisa SRS13 Migaki 210mm Kiritsuke No Handle - Tokushu Knife
      Tsunehisa SRS13 Migaki 210mm Kiritsuke No Handle
      $229.00
      Sale
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Tsunehisa SRS13 Polished 240mm Kiritsuke Gyuto Black Pakka Western Handle
      $329.00 $249.00
      Sale
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Tsunehisa SRS13 Polished 210mm Kiritsuke Gyuto Black Pakka Western Handle
      $299.00 $229.00
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Nigara Aogami Super Migaki Tsuchime Kiritsuke Petty 150mm
      $219.00
      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      HATSUKOKORO Shirasagi Kurochi Aogami #2 165mm Kiritsuke Deba (No Handle)
      $239.00
      Satoshi Nakagawa white #3 Honyaki 300mm Kiritsuke Yanagiba with Ebony White Handle
      Satoshi Nakagawa White #3 Honyaki 300mm Kiritsuke Yanagiba with Ebony and Horn
      $849.00
      Sale
      HATSUKOKORO Shirasagi Aogami #2 Kiritsuke Yanigiba 240mm - Tokushu Knife
      HATSUKOKORO Shirasagi Aogami #2 Kiritsuke Yanigiba 240mm
      $329.00 $269.00
      Tadokoro G3 Fuguhiki Kiritsuke Yanigiba 300mm No Handle - Tokushu Knife
      Tadokoro G3 Fuguhiki Kiritsuke Yanigiba 300mm No Handle
      $599.00

      Kiritsuke

      The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto. The double bevel edged Kiritsuke is available in a variety of different styles, ranging from knives with a blade profile identical to the singe bevel edged Kiritsuke, tall rectangular versions that look like a long Nakiri with a ‘reverse tanto’ tip / ‘clipped point’, and knives which look like a combination of Kiritsuke and Gyuto. All of these types of Kiritsuke have less blade curvature / ‘belly’ than the the typical Gyuto, making them less ideal for ‘rock chopping’, but better suited to ‘push cutting’ and ‘pull cutting’. However, a similar result to ‘rock chopping’ can be achieved by using the tip of the blade with a series of ‘pull cuts', or ‘back slices’, if you make a subsequent second series of cuts at 90 degrees to the first.