Collection: Kiritsuke Knives

Kiritsuke knives are multi-purpose Japanese kitchen knives used for cutting a wide range of food: chopping meat (boneless), slicing poultry, preparing fish, chopping herbs, and cutting fruit and vegetables. They're true all-purpose kitchen knives!

It's a blend of a European chef's knife and a Japanese chef's knife due to its versatility in the kitchen. But its distinctive pointed tip, rather than rounded, sets it apart. It can measure between 14 and 25cm, ensuring comfortable use that adapts to your cuts.

Note that the shape of Kiritsuke knives is directly inspired by Japanese swords, something you can see especially in their very pronounced tip. The methods used by Japanese smiths are, in fact, drawn directly from the know-how and design processes of Japanese katanas, whose use the government once banned. In place of that, these same smiths turned to crafting kitchen knives, keeping the same techniques.

According to tradition, only head chefs at Japanese restaurants own and use a Kiritsuke knife. It's now one of the essential Japanese knife models to have in your kitchen, thanks in part to its versatility.

Discover, at Wusaki, the Yuzo WS2 Kiritsuke knives, made from Japanese Aogami 2 steel (also called Blue Steel n°2) with a morado wood handle and a red pakkawood bolster. Choose a knife with a traditional design that honors Japanese craftsmanship. A great compromise between flawless looks and exceptional performance.

Like all Japanese knives, the Kiritsuke knife will be all the more effective and high-performing if it's well maintained through proper sharpening with a whetstone.