Kiritsuke Knives from Japan
The Kiritsuke knife is often used for filleting cuts, like a Yanagiba, but can also serve as a vegetable knife instead of an Usuba. The traditional grind of the knife is single-beveled, as it is most commonly used in Japan. In the West, however, it is more often offered with a double bevel. The tip of the knife runs very straight, often referred to as a reversed Tanto tip, which was common on Japanese swords. Kiritsuke knives are versatile. With some practice, longer knives like the Kiritsuke Gyuto, starting from 240 mm, can also make very fine cuts (Sashimi fish fillets), which would otherwise require a Yanagiba. Although traditionally longer knives in Kiritsuke shape are produced, there are now a variety of variations of the knife.
Items 1 - 12 of 50
Items 1 - 12 of 50