What is a Kiritsuke Knife?

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 What is a kiritsuke knife, and why is this Japanese chef’s knife making waves in the culinary world? The kiritsuke knife is a Japanese chef’s knife with a distinctive reverse tanto blade, typically 8-12 inches long. It’s designed for slicing, dicing, and chopping with precision. Made from high-carbon steel, it offers exceptional sharpness and versatility, blending traditional craftsmanship with modern functionality.

In this article, we’ll walk you through everything you need to know about the unique features and uses of the kiritsuke knife—and why it has become a status symbol for professional chefs.

Discover the best Japanese kitchen knife sets, including authentic kiritsuke knives, in our curated guide. Learn where to buy high-quality knives and what to look for in craftsmanship.

What Makes the Kiritsuke Knife Stand Out?

The kiritsuke knife is distinctive among Japanese knives due to its unique reverse tanto blade design. Here’s a closer look at its standout features:

Reverse Tanto Tip: Precision Meets Versatility

The reverse tanto tip is the defining feature of the kiritsuke knife. Unlike the curved tip of most Western chef’s knives, the reverse tanto blade has a flat edge and an upward-slanting, sharp angle at the spine—often referred to as a “sword tip.”

This design enhances precision for tasks requiring detailed work, such as slicing meat or scoring fish. The flat edge ensures clean, even cuts for slicing or dicing, while the long blade provides ample surface area for efficiently transferring ingredients from the cutting board.

KiritsukeKnife reverse tanto tip close-up detailed view

Blade Length: Balance of Power and Control

Kiritsuke knives typically range from 8 to 12 inches in length. While this size offers versatility and efficiency, it can feel challenging for beginners due to the skill and precision required to handle such a long blade. Experienced chefs, however, appreciate this balance of power and control for complex culinary tasks.

Single-Bevel vs. Double-Bevel: Tradition and Modern Adaptation

Traditionally, kiritsuke knives feature a single-bevel edge, meaning one side of the blade is sharpened while the other remains flat. This design is preferred by professional chefs for intricate tasks like slicing sashimi or creating ultra-thin vegetable cuts.

However, single-bevel kiritsuke knives demand advanced knife-handling skills and regular maintenance to keep the edge in peak condition. To make the kiritsuke more accessible to a broader audience, modern versions often feature a double-bevel edge, making them easier to use and less demanding in terms of skill and upkeep.

How to Use a Kiritsuke Knife for Slicing, Dicing, and Chopping

To unlock the full potential of the kiritsuke knife, mastering the right cutting techniques is essential. Here’s how you can make the most of this versatile tool in your kitchen:

Mastering the Push-Cut Technique

The kiritsuke knife is best suited for the push-cut technique, where the blade moves forward and downward in a straight motion rather than the rocking motion commonly used with Western chef’s knives. This method makes full use of the kiritsuke’s flat edge and reverse tanto tip, ensuring clean, precise cuts with minimal effort.

  • How to Push-Cut: Place the knife tip on the cutting board, then push the blade forward while applying light downward pressure. Avoid using excessive force—let the sharp edge do the work.
  • Best For: Delicate ingredients like fish fillets, julienned vegetables, or creating paper-thin slices of sashimi or produce.
  • Pro Tip: Maintain a steady rhythm when push-cutting. This technique is particularly efficient for cutting large quantities of vegetables or proteins.

Effortless Slicing, Dicing, and Chopping

The kiritsuke’s long blade and flat edge make it ideal for a variety of cutting tasks:

  • Slicing: Use the full length of the blade to create smooth, even cuts in a single motion. Perfect for slicing meats, fish, and larger vegetables.
  • Dicing: Create uniform, small pieces by slicing across the ingredient while keeping the knife tip anchored to the board for stability.
  • Chopping: With a firm grip and controlled movement, chop herbs, onions, or other small ingredients efficiently.

Proper Grip and Hand Placement

Using the kiritsuke effectively begins with a secure and comfortable grip. Here’s how to hold it correctly:

  1. Pinch the Blade: Pinch the blade near the handle using your thumb and index finger. This “pinch grip” provides better control and reduces hand fatigue during prolonged use.
  2. Support with the Handle Grip: Wrap your remaining fingers around the handle for stability. The kiritsuke’s handle is typically designed to balance the knife’s weight, making it easier to maneuver.
  3. Guide with Your Non-Dominant Hand: Use your non-dominant hand to guide the ingredient, curving your fingers slightly to avoid accidental cuts. This technique, known as the “claw grip,” keeps your fingertips safe while ensuring precision.

What is the Best Steel for Kiritsuke Blades?

The type of steel determines the sharpness, hardness, durability, and corrosion resistance of a knife, directly impacting its performance and longevity. With so many options available, understanding the characteristics of different steels can help you choose the best blade for your needs.

Steel TypeHardness (HRC)Edge RetentionCorrosion ResistanceEase of SharpeningBest For
High Carbon Steel60–65 HRCExcellent
(Long-lasting)
Low (Requires Maintenance)DifficultProfessional chefs or tasks demanding precision.
VG-10 Stainless Steel60–62 HRCExcellentHighModerateHome cooks or chefs seeking a balance of sharpness and maintenance ease.
AUS-10 Stainless Steel58–60 HRCGoodHighEasierBeginners to intermediate cooks seeking affordability and performance.
Damascus Steel60–62 HRCExcellent
Medium to High
ModerateKnife collectors or chefs seeking beauty and balanced performance.

Which Steel Is Right for You?

The best steel for your kiritsuke knife depends on your skill level, maintenance preferences, and cooking style:

  • Choose high carbon steel if you’re an experienced chef who values sharpness and doesn’t mind regular upkeep.
  • Opt for VG-10 stainless steel if you want a balance between performance and low maintenance.
  • Consider AUS-10 stainless steel if you’re a beginner or looking for a reliable yet affordable option.
  • Select Damascus steel if you want a knife that is both aesthetically stunning and highly functional.
Close-up of kiritsuke knives made from high carbon steel, VG-10, and Damascus steel

Kiritsuke vs. Gyuto: Key Difference

When it comes to Japanese chef knives, the kiritsuke and gyuto are two of the most popular options. Although they may appear similar at first glance, these knives differ in blade shape, length, and intended use.

FeatureKiritsuke KnifeGyuto Knife
Blade ShapeFlat edge with a reverse tanto tip for precise cuts.Curved edge with a pointed tip, ideal for rocking motions and versatility.
Blade LengthTypically longer (8–12 inches), ideal for larger ingredients and precision work.Slightly shorter (7–10 inches), making it easier to handle for a variety of tasks.
PurposeSpecializes in slicing and push-cutting; best suited for sushi and traditional Japanese cuisine.A versatile knife suitable for slicing, chopping, mincing, and more.
StrengthsExceptional precision, elegant design, and traditional craftsmanship.Highly versatile, user-friendly, and well-suited for general cooking tasks.
WeaknessesSteeper learning curve, less flexible for general cooking.Lacks the precision required for intricate, specialized cuts.

Which Knife Should You Choose?

  • Choose a Kiritsuke Knife if:
    • You often prepare Japanese dishes like sashimi or sushi.
    • You are confident in your knife skills and want a tool for precise slicing and push-cutting.
    • You’re looking for a knife that showcases traditional Japanese craftsmanship.
  • Choose a Gyuto Knife if:
    • You need a versatile knife that can handle a variety of kitchen tasks.
    • You prefer a curved blade that accommodates rocking motions.
    • You want a user-friendly option suitable for both beginners and professionals.

A Brief History of the Kiritsuke Knife

The kiritsuke knife has its roots in Japan’s centuries-old tradition of knife craftsmanship. Deeply influenced by the art of samurai sword-making, Japanese knives prioritize sharpness, precision, and durability. Often referred to as the “master’s knife,” the kiritsuke was developed as a hybrid tool, combining elements of the yanagiba (used for slicing sashimi) and the usuba (used for cutting vegetables).

This unique design allowed chefs to perform multiple tasks with a single blade, making the kiritsuke one of Japan’s earliest multipurpose knives. Its name, “kiritsuke,” means “to cut open,” reflecting its versatility in handling both fish and vegetables.

Traditional Role in Japanese Cuisine

Traditionally, the kiritsuke was regarded as a symbol of professionalism and mastery in the kitchen. In Japanese professional kitchens, this knife was exclusively reserved for the head chef, or itamae. Its use signified the chef’s high level of skill and authority, as the kiritsuke’s long, flat blade demanded precision and a deep understanding of cutting techniques.

The kiritsuke was primarily employed in preparing dishes for kaiseki (a traditional multi-course Japanese meal) and in handling delicate ingredients such as sashimi, sushi, and finely sliced vegetables.

Evolution Over Time

Modern kiritsuke knives now come in both single- and double-bevel variations, making them more accessible to home cooks and chefs outside of Japan. Additionally, the kiritsuke has gained international recognition in recent years as Japanese cuisine and knife-making traditions have become globally celebrated. Today, the kiritsuke is admired not only for its functionality but also for its elegant design, showcasing the artistry of Japanese craftsmanship.

Cultural Significance of the Kiritsuke Knife

The association of the kiritsuke with the itamae in Japanese kitchens makes it more than just a knife; it is a status symbol. In professional settings, being entrusted with a kiritsuke signifies a chef’s expertise in both knife skills and Japanese cooking techniques.

Whether used by a sushi chef in Tokyo or a home cook in New York, the kiritsuke continues to honor Japan’s rich history of culinary traditions and knife-making craftsmanship while adapting to the needs of modern kitchens.

A traditional kiritsuke knife placed alongside a modern double-bevel kiritsuke

Maintaining Your Kiritsuke: Sharpening and Care

A Kiritsuke knife is a masterpiece of craftsmanship. Proper sharpening, cleaning, and storage not only prolong its lifespan but also ensure the sharp, precise cuts you expect.

How to Sharpen a Kiritsuke Knife with a Whetstone

Sharpening your Kiritsuke is a skill that enhances its cutting performance and maintains its sharpness. You’ll need a whetstone and a steady hand. Follow these steps:

  1. Choose the Right Whetstone
    • Use coarse grit (1000–2000) for dull edges and fine grit (3000–6000) for polishing and refining the blade.
    • Double-beveled Kiritsuke knives can be sharpened on both sides, while single-beveled knives require sharpening only on the beveled side.
  2. Soak the Whetstone
    • Immerse the whetstone in water for 10–15 minutes until no air bubbles rise. This lubricates the stone’s surface and prevents blade damage.
  3. Secure the Whetstone
    • Place it on a stable surface with a non-slip base or a damp towel underneath to keep it steady during sharpening.
  4. Set the Proper Sharpening Angle
    • For double-beveled Kiritsuke knives, maintain a 15–20° angle on each side.
    • For single-beveled knives, sharpen the beveled edge at a 10–15° angle and gently deburr the flat side at an almost flat angle.
  5. Sharpen the Blade
    • Hold the knife firmly with one hand on the handle and the other guiding the blade.
    • Position the blade at the correct angle on the whetstone and move it in a smooth back-and-forth motion. Ensure the entire edge makes contact with the stone, from tip to heel.
    • Repeat the motion 10–15 times on one side, then flip the blade (for double-beveled knives) and repeat on the other side.
  6. Refine the Edge
    • Switch to a finer grit stone to polish the blade. Use the same technique to achieve a razor-sharp edge.
  7. Clean the Knife and Whetstone
    • Rinse the knife with warm water and dry it with a clean cloth.
    • Clean the whetstone by washing off metal particles and store it in a dry place.

Honing: Maintaining Sharpness Between Sharpenings

While sharpening restores a dull edge, honing realigns the blade to keep it sharp between sharpenings. Use a honing steel or ceramic rod:

  1. Hold the rod vertically with the tip on a cutting board.
  2. Position the blade at a 15–20° angle to the rod.
  3. Sweep the blade down the rod in an arcing motion, alternating sides. Repeat 5–6 times per side.
Sharpen a Kiritsuke Knife with a Whetstone

Where to Buy Authentic Japanese Kiritsuke Knives

Investing in a high-quality Kiritsuke knife means buying from trusted brands and reputable retailers to ensure authenticity and craftsmanship. Whether you’re a professional chef or a passionate home cook, the right Kiritsuke knife can elevate your kitchen experience.

Top Brands for Authentic Kiritsuke Knives

Shun

Renowned for blending traditional Japanese craftsmanship with modern innovation, Shun’s Kiritsuke knives are often made with high-quality VG-MAX steel and feature stunning Damascus finishes.

Why Choose Shun?

  • Precision-crafted using traditional techniques.
  • Easy to maintain, suitable for beginners and professionals alike.
  • Lifetime warranty for added peace of mind.

Where to Buy Shun Kiritsuke Knives Online:

  • Shun Official Website
  • Amazon – Shun Store
  • Williams Sonoma

Global

Known for sleek, minimalist designs and use of CROMOVA 18 stainless steel, Global knives resist rust and stains while delivering sharpness and performance.

Why Choose Global?

  • Lightweight and perfectly balanced for easy handling.
  • Made with durable, corrosion-resistant stainless steel.
  • Designed for both professional chefs and home cooks.

Where to Buy Global Kiritsuke Knives Online:

  • Global Cutlery USA
  • Sur La Table
  • Amazon – Global Store

Yoshihiro

A heritage brand producing hand-forged knives favored by professional chefs worldwide. Yoshihiro Kiritsuke knives are often made of high-carbon steel, offering unparalleled sharpness and edge retention.

Why Choose Yoshihiro?

  • Handcrafted by master artisans in Japan.
  • Available in both single and double bevels.
  • Specializes in traditional Japanese knife designs.

Where to Buy Yoshihiro Kiritsuke Knives Online:

  • Yoshihiro Cutlery Official Store
  • Amazon – Yoshihiro Store
  • Knife Merchant

Masamoto

Regarded as one of Japan’s oldest and most prestigious knife makers, Masamoto’s Kiritsuke knives are crafted with traditional methods and are often reserved for professionals due to their precision and quality.

Why Choose Masamoto?

  • A legacy brand with over 150 years of knife-making history.
  • Exceptional sharpness and craftsmanship for precise cuts.
  • Ideal for professional chefs or advanced users.

Where to Buy Masamoto Kiritsuke Knives Online:

  • Japanese Chef’s Knife (JCK)
  • Masamoto Sohonten Official Store
  • Korin

Trusted Online Retailers for Japanese Knives

If you’re unsure which brand to choose, these reliable online retailers offer a wide range of authentic Japanese knives, including Kiritsuke knives from various brands:

Japanese Chef’s Knife (JCK):

  • A trusted site offering authentic Japanese knives.
  • Ships directly from Japan with a variety of Kiritsuke options.
  • Visit: Japanese Chef’s Knife

Korin:

  • A New York-based retailer specializing in Japanese knives and cookware.
  • Offers personalized services like knife sharpening and engraving.
  • Visit: Korin

Chubo Knives:

  • Focuses on high-quality Japanese kitchen knives and tools.
  • Excellent customer service and curated selection of premium brands.
  • Visit: Chubo Knives

Knifewear:

  • A Canada-based retailer with an extensive collection of handcrafted Japanese knives.
  • Provides detailed product descriptions and educational content for knife enthusiasts.
  • Visit: Knifewear

Considerations When Buying Kiritsuke Knives Online

  1. Blade Material: Decide whether you prefer high-carbon steel (for sharpness and edge retention) or stainless steel (for durability and low maintenance).
  2. Bevel Style: Choose between single bevel (traditional and precise) or double bevel (versatile and beginner-friendly).
  3. Handle Style: Opt for ergonomic handles, such as octagonal or D-shaped, for better grip and comfort.
  4. Budget: Authentic Kiritsuke knives range from $150 to $500 or more, depending on the brand, material, and craftsmanship.
  5. Return Policy: Ensure the retailer offers a return policy in case the knife doesn’t meet your expectations.

Purchasing an authentic Japanese Kiritsuke knife is an investment in both culinary performance and artistry. By choosing reputable brands like Shun, Global, Yoshihiro, or Masamoto and buying from trusted online retailers, you can be confident in the quality and authenticity of your knife.

FAQs

Is a Kiritsuke knife suitable for beginner cooks?

Yes, double-beveled Kiritsuke knives are excellent for beginners due to their versatility.

Does a Kiritsuke knife require special care?

Yes, handwashing and immediate drying are essential to prevent rust, especially with high-carbon steel.

Is a Kiritsuke knife the same as a Gyuto?

No, while similar, they have distinct blade shapes. The Kiritsuke has a reverse tanto tip.

Can a Kiritsuke knife be used for deboning meat?

No, Kiritsuke knives are not designed for deboning. Use a boning knife for such tasks.

Are Kiritsuke knives only for professional chefs?

No, both professional chefs and home cooks can use Kiritsuke knives.

What is a Wa handle?

A Wa handle is a traditional Japanese knife handle, typically wooden and often octagonal in shape.

What is the Kiritsuke knife used for in Japanese cooking?

Kiritsuke knives are used for various tasks, including slicing fish for sushi and sashimi, cutting vegetables, and precise ingredient preparation.

Best Kiritsuke knife for home chefs under $200?

The Tojiro DP Kiritsuke and Yoshihiro VG-10 Kiritsuke offer excellent value under $200, delivering great performance and durability.

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Author
Sharon Greer
Born in 1992, Sharon Greer is a passionate chef with a deep love for Japanese kitchen knives. Over the years, Sharon has cultivated a wealth of experience and knowledge in the culinary world, particularly in the use and selection of Japanese knives.
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