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  • Santoku knives
  • Nakiri knives
  • Damascus knives
  • Japanese knife sets
  • Japanese knives bags and cases
  • Chef knives - Gyuto
  • Pankiri knives - Bread
  • Petty knives - Utility knives
  • Shotoh knives - Paring knives
  • Kiritsuke knives

    The Kirituske knives are versatile Japanese kitchen knives that allow you to make cuts for different kinds of food: slice meat (boneless), mince poultry, prepare fish, chop herbs, or dice fruits and vegetables. They are truly all-purpose kitchen knives !

    With such versitality we can consider it is a blend of a Western style chef knife and a Japanese knife. His original shape features a sharp-pointed tip also nicknamed "K-tip". It usually ranges from 14 to 25cm to alllow you to perform a wide variety of cuts and also to make it comfortable to use for long periods of time.

    The kiritsuke design, its subtles lines and ergonomics  are directly inspired by the Japanese swords, especially when we look at pointed tip. The current techniques used by the Japanese blacksmiths were taken from the historical know-how and forging processes of the traditional and famous samouraï rasor-sharp swords called the katanas, which were subjected to a ban from the Japanese government back in 1876. This ban forced highly skilled craftsmen to turn their skills and attention to crafting kitchen knives while keeping the same ancient forging techniques.

    According to Japanese tradition, in most fine restaurants only the head of the chef is allowed to use the Kiritsuke as it is a symbol of mastery and expertise. It is now, one of the most essential knives to have in a kitchen thanks to its high versitality.

    Come check out our fine selection of Wusaki Kiritsuke knives Yuzo BS2 made of the carbon steel Aogami 2 (also called Blue Steel n°2) and featuring a Morado wood handle with a red pakkawood bolster. Opt for a traditional design knife that truly embodies the art of Japanese knife craftsmanship. The Kiritsuke is the perfect combination of an splendid design and outstanding cutting performance.

    As most of high-quality and handcrafted Japanese knives, the Kiritsuke requires special care in order to keep it in a good condition and avoid rust. The blades must be well dried right after use. They also must be sharpened with water whetstones available on our website. 

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