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The Kiritsuke knife. Fish, sushi and much more

Single-edged Kiritsuke knives are often described as a hybrid of Yanagiba and Usuba. This mix results in the special look of this knife type. With the pointed blade, skins and tendons can be removed from meat and fish, but at the same time Kiritsuke knives are also ideally suited for processing vegetables. Traditionally, Kiritsukes were ground on one side, but today you can also find numerous variants ground on both sides. This type of knife tends to have longer blades starting at 200mm. The reverse tanto tip is also found on the bunka.

Original Japanese Kiritsuke Knives. Hand forged specialists for fish processing.

The rear blade area is flat and can therefore be used like an Usuba, but the overall length is significantly longer than Usubas. Large Kiritsuke knives from 240mm can usually perform all cuts for which Yanagibas are also used. Very fine cutting of fish fillets for sushi and sashimi is no problem and with a little practice, paper-thin cuts can be achieved. Kiritsuke knives are usually available in blade lengths from 210 mm to 330 mm.

Double-edged Kiritsuke can be described as a combination of Nakiri knife and Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a gyuto knife. The double-edged Kiritsuke is available in a variety of styles. From knives with a blade profile identical to the single-edged kiritsuke, to tall rectangular versions that look like a long nakiri with a "reverse tanto" tip / "clipped point", to knives that look like a combination of kiritsuke and gyuto, many variations have emerged here over the centuries.

KIRITSUKE [FISH KNIFE]

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