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The Kiritsuke is the chef's status knife in Japan — a long, flat-profile hybrid that combines the slicing reach of a Yanagiba with the all-purpose versatility of a Gyuto. One blade, the entire prep board. Traditionally reserved for the head chef in a Japanese kitchen, the modern double-bevel Kiritsuke (Kiritsuke-Gyuto) is far more accessible than the traditional single-bevel original, making it an ideal one-knife solution for confident home cooks who want the reach for proteins and the flat edge for vegetable prep.
Ours are forged from layered Damascus over a VG10 core at 60+ HRC, with the distinctive angled k-tip that gives the Kiritsuke instant visual recognition. Blade lengths run 210–240 mm; the longer length rewards a longer board and a clean push-cut technique. If you're stepping up from a single chef's knife and want something with real presence in the hand, the Kiritsuke is the upgrade. Free UK delivery, lifetime sharpening included.
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Common questions
A Kiritsuke handles everything a chef's knife does — proteins, vegetables, fish, herbs — but with extra reach for long slicing strokes. It's prized for the precision of its flat profile and the reach of its length.
A Gyuto has a curved belly that supports rock-chopping; a Kiritsuke has a flatter profile and the distinctive k-tip, optimised for push-cuts and long slicing strokes. The Kiritsuke also tends to be longer (210–240 mm vs 180–210 mm for Gyuto).
In traditional Japanese kitchens, the Kiritsuke was reserved for the executive chef as a sign of seniority. The single-bevel original takes years to master, so carrying one signalled skill and rank.
The double-bevel modern Kiritsuke (Kiritsuke-Gyuto) is approachable for any cook comfortable with a chef's knife. The traditional single-bevel version is harder to use and we don't recommend it as a first Japanese knife.
