Kiritsuke knives are one of the few Japanese knives that are considered as multi-purpose knives. The kiritsuke is a marriage between the Usuba and yanagiba. It can be used for slicing fish (yanagi) and cutting vegetables (usuba). When used in cutting vegetables, it can make a beautiful julienne, dice, or brunoise. It can also shave chives and scallions.
These knives have the shape of a sword and the edge is made straighter and a longer.
Traditionally, only the professional chefs can use these knives for two reasons: as a status symbol (masterchef) and the difficulty of its use. In order to use a kiritsuke knife, one must be skilled enough in using traditional Japanese knives.
Over the years, kiritsuke knives are becoming more popular. Many people like the sword like tip design of its blade.
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Takeshi Saji Kinife VG10 Yanagiba 270mm with Makie art - Rooster |
A traditional set of this knife for a Japanese chef includes three to four knives:
- a 210mm or 225mm usuba (vegetable knife)
- a 210mm or 225mm deba (to fillet fish)
- a 150mm or 165mm deba known as ajikiri for cutting smaller fish
- a 300mm or 330mm yanagiba (sashimi)
There are also “specialty” versions of Kiritsuke for particular uses:
- Hankotsu for meat butchering
- Garasuke for poultry butchering
- Hamogiri for shearing the bones in a pike conger eel (hamo).
If you are looking for a kiritsuke knife, we at Japanny.com proudly offer Kiritsuke knives that are priced competitively. We deliver anywhere in the world for a flat fee of $9 only and we can waive it for orders $300 above.
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