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Kiritsuke

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Baba Hamono Kagekiyo Kiritsuke knife is a high-end handcrafted knife made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long, blade made from beautiful stainless Damascus steel, using high-purity steel VG10 as the central core. Japanese-style walnut handle.
362
Baba Hamono Kagekiyo Kiritsuke knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
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The Kiritsuke has an angled tip as a profile, and you can use it as both a fish slicer and vegetable chopper.

We offer both types of Kiritsuke knives: the single bevel edge and the double bevel edge. The single bevel edge Kiritsuke features a ‘clip point’ for precise cutting and a flat heel as the Usuba. A longer blade length ranging between 270mm to 330mm though makes it a tool reserved only for the head chef in traditional Japanese kitchens.

The double bevel edge Kiritsuke knife is available in different styles. The basic version features a blade profile similar to the single edge Kiritsuke. The others may look like a Nakiri kitchen knife with a tall rectangular body and clipped point. Others are a combination of the Kiritsuke and Gyuto.

Kiritsuke knife is your choice if you’re looking at fish slicing and ‘push cutting,’ ‘pull cutting and ‘tap chopping.’

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