Japanese kitchen knives are revered for their precision, craftsmanship, and beauty. If you’ve narrowed your search down to the Kiritsuke and Santoku knives, understanding their differences will help you make an informed choice. Kiritsuke and Santoku knives differ primarily in blade shape and length. The Kiritsuke features a “reverse tanto” tip and longer blade, ideal for slicing, while the Santoku’s “sheep’s foot” blade and shorter length excel at chopping.
If you focus on slicing tasks for dishes like sushi or thinly sliced meats, the Kiritsuke is a great option. For everyday chopping and versatile kitchen use, the Santoku offers more practicality.
Still unsure? Buying our Recommended Japanese kitchen knife sets for a variety of knives suited to all your cooking needs.
Want a more detailed comparison of Kiritsuke vs. Santoku and other Japanese knives? Read on!
Quick Comparison Table
| Feature | Kiritsuke | Santoku |
|---|---|---|
| Blade Length | 8-10 inches (210-270mm) | 5-7 inches (130-180mm) |
| Blade Shape | Straight with angled tip | Slightly curved with rounded tip |
| Tip | Angled, “reverse tanto” or “clip point” | Rounded, “sheep’s foot” |
| Bevel | Traditionally single, also double | Double |
| Best For | Slicing fish, push cuts, fine vegetable work | Slicing, dicing, mincing, general purpose |
| Skill Level | Higher (for single-bevel) | Beginner-friendly |
| Price | Higher | Lower |
What is a Kiritsuke Knife?
The Kiritsuke combines the features of the Yanagiba (sushi knife) and the Usuba (vegetable knife). Its long, straight blade with a distinct angled tip, often called a “reverse tanto” or “clip point,” creates a striking appearance and serves specific functions. Traditionally, craftsmen sharpen Kiritsukes on one side only, making them single-beveled, though double-bevel versions also exist.
For a closer look at its unique design and practical uses, explore our guide on the Kiritsuke knife’s features and functionality.
What is a Kiritsuke Used For?
The Kiritsuke’s design makes it excel at several tasks:
- Slice fish cleanly and precisely with the long, straight blade, perfect for preparing sashimi or sushi.
- Push-cut easily using the flat blade profile by pushing the knife forward through the food.
- Handle delicate vegetable tasks like julienning or brunoise effortlessly, even if it’s not as specialized as an Usuba.
- Use the angled tip for rock chopping, though it’s not the knife’s main strength.
Who Should Use a Kiritsuke?
The Kiritsuke is ideal for experienced cooks, sushi enthusiasts, and those who value traditional Japanese craftsmanship. Its precision and unique design make it perfect for specialized tasks like preparing sushi or sashimi.
Kiritsuke Pros and Cons
Pros:
- Excellent for slicing fish.
- Precise for fine vegetable work.
- Long, straight blade allows for clean cuts.
- Visually striking.
Cons:
- Single-bevel versions require specialized sharpening.
- Higher price point.
- Not as versatile as a Santoku.
- Steeper learning curve.
What is a Santoku Knife?
“Three virtues” or “three uses” defines the Santoku, a general-purpose knife from Japan. Its versatility and user-friendliness make it a favorite among home cooks and professional chefs. Most Santokus feature a double bevel, with sharpening on both sides.
I will go through this part quickly. If you want to learn more about Santoku knives, including their history, design and how to properly use them, check out our guide What’s Santoku Knife.
Santoku Pros and Cons
Pros:
- Versatile for various tasks.
- Easy to use and maintain.
- Beginner-friendly.
- More affordable than a Kiritsuke.
- Shorter blade offers good control.
Cons:
- Not as specialized for slicing fish as a Kiritsuke.
- Rounded tip is less effective for some tasks.
- Shorter blade requires more strokes for large items.
My Santoku is my go-to knife for almost everything. It’s just so easy to use, whether I’m chopping vegetables or slicing chicken. I reach for it without even thinking.
Kiritsuke vs Santoku: What’s Difference?
Now, let’s take a closer look at the comparison table you saw above. I will compare more closely.
Blade Shape and Length
The Kiritsuke features a long, straight blade (8-10 inches) with an angled tip, while the Santoku showcases a shorter, wider blade (5-7 inches) with a rounded “sheep’s foot” tip. Because of its length, the Kiritsuke is perfect for slicing fish cleanly. On the other hand, the Santoku’s shorter blade provides better control for dicing and mincing.
Bevel Type and Sharpening
Kiritsukes are traditionally single-bevel, sharpened on one side only. Consequently, this design creates an incredibly sharp edge but requires you to use a specific sharpening technique with whetstones. In contrast, Santokus are typically double-bevel, sharpened on both sides. As a result, this feature makes them easier to sharpen with a whetstone or honing steel.
Uses and Versatility
The Kiritsuke slices fish and, moreover, handles precise vegetable work with ease. Meanwhile, the Santoku tackles slicing, dicing, mincing, and chopping, making it a versatile choice for everyday cooking.
Skill Level and Ease of Use
Using and maintaining the single-bevel Kiritsuke requires more skill; however, beginners find the double-bevel Santoku easier to handle and sharpen due to its design.
Price and Value
Kiritsukes typically cost more than Santokus because their specialized design, longer blade, and higher-quality materials drive up the price. On the other hand, the Santoku provides better value for most home cooks, as it offers a versatile knife that handles a wide range of tasks at an affordable price.
Slicing a Salmon Fillet
The Kiritsuke slices salmon effortlessly with its long, straight blade and angled tip, ensuring precise skin removal. Conversely, the shorter blade and rounded tip of the Santoku reduce its effectiveness.
Dicing Onions
The Kiritsuke excels at push-cutting onions but struggles with dicing due to its angled tip. The Santoku, with its wide blade and rounded tip, handles dicing efficiently and makes it easy to scoop up the pieces.
Mincing Garlic
The Kiritsuke’s long blade struggles with mincing small items like garlic, while the Santoku’s shorter blade and rounded tip handle such tasks with ease.
Slicing a Roast
The Kiritsuke makes long, clean slices but struggles with thicker roasts, while the Santoku handles roasts but requires more strokes due to its shorter blade.
Julienne Carrots
The Kiritsuke creates thin, uniform julienne strips with its flat blade, while the Santoku also handles julienning but struggles with perfectly straight cuts due to its curved blade.
Chopping Herbs
The Kiritsuke’s sharp edge excels at certain tasks but struggles to chop herbs effectively due to its length and tip. The Santoku handles the job better with its rounded tip and shorter blade.
Breaking Down a Chicken
The Kiritsuke’s thin blade can’t cut through bone, but the Santoku’s sturdy blade handles joint separation and fat trimming with ease.
Peeling an Apple
The Kiritsuke’s long blade doesn’t work well for peeling, while the Santoku’s shorter blade offers enough control if needed. For the best results, use a paring knife.
Slicing Tomatoes
Both the Kiritsuke and Santoku knives deliver sharp edges for slicing tomatoes cleanly. The Kiritsuke’s longer blade easily handles larger cuts, while the Santoku’s shorter blade requires more strokes for bigger tomatoes.
Preparing Sushi
The Kiritsuke slices sushi and sashimi with precision, while the Santoku lacks this level of accuracy.
Everyday Vegetable Prep
The Kiritsuke is versatile but may be too long for smaller vegetables, while the Santoku excels at chopping, dicing, and slicing a variety of vegetables efficiently.
Choosing the Right Knife for You: Kiritsuke or Santoku?
Here are some factors to consider when choosing the right knife for yourself:
- Cooking Style: Do you often make sushi or sashimi? Or do you lean towards push cuts and rock chopping? Your cooking habits should guide your choice.
- Skill Level: Are you experienced with single-bevel knives, or do you prefer the simplicity and versatility of a double-bevel design?
- Budget: Keep in mind that Kiritsuke knives are generally more expensive than Santoku knives.
- Personal Preferences: Don’t overlook factors like handle comfort, blade length, and overall aesthetics. These can significantly impact your experience and satisfaction.
My Recommendations:
- For beginners, a Santoku knife is an excellent choice. It’s versatile, user-friendly, and budget-friendly.
- If you’re an experienced chef who often prepares sushi, a Kiritsuke is ideal. Its precision makes it perfect for slicing fish with finesse.
- Need a reliable, all-purpose knife? The Santoku excels at handling a wide range of kitchen tasks effortlessly.
- For those who appreciate traditional Japanese craftsmanship, a single-bevel Kiritsuke is both a stunning and practical addition to your kitchen.
For an in-depth look at another popular Japanese knife, see our guide on Kiritsuke or Gyuto: Which is better?
FAQ
Can a beginner use a Kiritsuke?
A beginner can use a double-bevel Kiritsuke. However, a single-bevel Kiritsuke requires more skill to use and maintain.
What is the best steel for a Santoku?
High-carbon stainless steel offers a good balance of sharpness, durability, and ease of maintenance.
How do I sharpen a single-bevel knife?
Sharpening a single-bevel knife requires using whetstones and a specific technique to maintain the correct angle.
What are some other types of Japanese knives?
Other popular Japanese knives include the Gyuto (chef’s knife), Nakiri (vegetable knife), Petty (utility knife), and Deba (fish filleting knife).
Is a longer blade always better?
Not always. A longer blade is good for slicing, but a shorter blade offers more control for other tasks.
What is the difference between a Western chef’s knife and a Santoku?
A Western chef’s knife typically has a longer, more curved blade and a pointed tip. A Santoku has a shorter, wider blade with a rounded tip.
Can I use a Santoku to cut through bone?
It is not recommended to use a Santoku to cut through bone. A heavier cleaver or boning knife is better for that task.
What is the advantage of a single-bevel knife?
A single-bevel knife can achieve a sharper edge than a double-bevel knife.
Conclusion
The Kiritsuke and Santoku are both excellent knives, but they serve different purposes. The Santoku is a versatile workhorse. It is ideal for everyday cooking and a great value for most home cooks. The Kiritsuke is a specialized tool. It is perfect for slicing fish and other tasks that require precision. Remember, a good knife is an investment that will enhance your cooking experience for years to come.
