Kiritsuke Knives

 

Kiritsuke Knife Specs

• Blade Type: Double & single-bevel
• Blade Length: 12–27 cm

About Kiritsuke Knives

A Kiritsuke knife is one of the all-purpose knives designed to cut all kinds of meat, fish, and vegetables. The sharp tip has the advantage of being easy to pierce and slice finely, and Japanese chefs sometimes use the flat part of the tip to peel vegetables.

Yoshimune Knives produces and sells double-edged knives with a wide range of blade lengths from 12 to 27 cm, suitable for general and professional cooks.

Kiritsuke vs. Bunka Knives

The Kiritsuke's pointed tip is similar to the Bunka knife. Still, the blade is thinner, sharper, and better looking, making it a popular knife for its design.

Steel

Blue steel (Aogami (Blue) steel #2), which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:

1. Contains chromium and is rust-resistant.
2. High hardness (HRC60) and good sharpness.
3. Tough blade and is resistant to spills.
4. Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.

Shirogami (White) steel is pure carbon steel that is reasonably priced but rusts easily. We have a variety of stainless steels such as Ginzan, VG10/5/1, AUS10/8, high-speed powdered steel (SRS, SG2), and others.

Recommended Knives

• Kiritsuke Kurouchi 180 mm (7.1 in) Aogami (Blue) #2 Double-Bevel
• Kiritsuke Misuzu-Model VG10 Double-Bevel
• Kiritsuke 240 mm (9.4 in) Aogami (Blue) #2 Damascus (33 layers) Double-Bevel
• Kiritsuke 210 mm (8.3 in) Ginsan (Silver #3) Nashiji finish Double-Bevel