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.’