Kiritsuke Knife Uses: Why This “Master Chef” Blade Belongs in Your Kit

In the hierarchy of Japanese cutlery, there is one blade that stands above the rest as a symbol of status, skill, and sheer cutting power: The Kiritsuke. With its sword-like profile and aggressive reverse-tanto tip (often called a “K-Tip”), it is arguably the most striking knife in any kitchen.

But beyond its intimidating looks, what is a Kiritsuke knife used for? Is it just a showpiece for social media, or is it a practical tool for the home cook? Historically, in traditional Japanese kitchens, only the Executive Chef was permitted to use the Kiritsuke. It was a badge of honor, signifying mastery over both vegetable and fish preparation.

Today, the landscape has changed. Brands like Shun and Dalstrong have adapted this blade for modern users. In this comprehensive guide, we will demystify the Kiritsuke, explore the critical difference between single and double bevel versions, and help you decide if you are ready to wield the “Sword of the Kitchen.”

1. What is a Kiritsuke? (The Two Types)

Before buying, you must understand that there are two very different knives sold under this name. Confusing them can lead to a frustrating cooking experience.

Type A: The Traditional “Hon-Kiritsuke”

This is the original. It is a Single Bevel knife (sharpened on only one side). It combines the length of a Yanagiba (for slicing sashimi) with the height and flat edge of an Usuba (for vegetables). It requires advanced knife skills because single-bevel blades “steer” or drift while cutting. (See Nakiri vs Usuba for more on single bevel geometry).

Type B: The Western “Kiritsuke Gyuto”

This is what 95% of home cooks should buy. It is Double Bevel (sharpened on both sides like a standard Western knife). Effectively, it is a Gyuto (Chef’s Knife) with a flat profile and a clipped K-Tip. It offers the cool aesthetics of the traditional Kiritsuke but handles like a standard Chef Knife.

2. Primary Uses of a Kiritsuke Knife

The Kiritsuke is a multi-purpose slicer. Here is where it excels:

1. Push-Cutting Vegetables

The blade profile of a Kiritsuke is incredibly flat. Unlike a rounded German knife (see Best German Knives) that rocks, the Kiritsuke is designed for “push cutting”—moving the blade forward and down. This makes it exceptional for processing large volumes of vegetables without the “accordion” effect (where pieces are stuck together). It rivals the Nakiri in this regard.

2. Precision Slicing (The K-Tip)

The reverse-tanto tip isn’t just for looks. It is nimble and precise. You can use the very tip to score onions, remove eyes from potatoes, or trim silver skin from meat. It offers similar detail control to a utility knife but on a much larger blade.

3. Slicing Cooked Proteins

Because Kiritsukes are usually long (8 to 10 inches) and made of hard Japanese steel, they act as excellent slicers. You can draw the blade through a brisket or a roast in one long motion, similar to a Slicing Knife. The sharpness ensures you don’t squeeze the juices out of the meat.

4. Fish Preparation (Sashimi)

If you have a single-bevel Hon-Kiritsuke, this is its home turf. The geometry separates fish fibers cleanly, leaving a glossy surface on the sashimi. Even with a double-bevel version, the length allows for clean portioning of fish fillets. (Compare to: Boning vs Fillet Knife).

3. Kiritsuke vs. Other Shapes

How does it stack up against the other knives in your knife block?

4. Top Product Recommendations

We have analyzed the best Japanese kitchen knives to find the best Kiritsuke options for every budget.

5. Technique: How to Use It

Because the blade is flat, you cannot rock chop like you would with a Wusthof or Zwilling. If you try, the sharp K-Tip will dig into the board and potentially chip.

• The Push Cut: Lift the knife, push forward and down. Ideally for slicing cucumbers, onions, and peppers.
• The Pull Cut: For slicing meat (sashimi or steak), start at the heel and pull the knife back towards you in one smooth motion.
• The Tap Chop: For herbs, use a rapid up-down motion near the heel of the blade.

6. Maintenance: Respect the Blade

A Kiritsuke is usually made of hard Japanese steel (VG10, SG2, or Blue Steel). It requires respect.

• Chipping: The tip is delicate. Do not stab into frozen food or bones. Use a cleaver for that.
• Sharpening: You should use a whetstone. The flat edge makes it easier to sharpen than curved knives. Avoid pull-through sharpeners. Check our electric sharpener guide if you must use a machine, but ensure it handles 15-degree angles.
• Rust: If you choose a carbon steel version (like some Kamikoto or traditional brands), dry it instantly. Learn how to remove rust.
• Storage: Protect that tip! Use a drawer organizer, a magnetic strip, or a wooden Saya. Never throw it loose in a drawer.

7. Brand Battles: Who Makes the Best?

If you are deciding where to buy, here is how the brands stack up:

• Shun vs. Miyabi: Shun offers the classic look; Miyabi (owned by Zwilling) often uses harder SG2 steel. (See Miyabi vs Shun).
• Dalstrong vs. Wusthof: Dalstrong offers the Kiritsuke shape; Wusthof sticks to Western profiles. If you want German reliability in a Kiritsuke shape, you are out of luck—stick to the Japanese brands or Dalstrong’s hybrids. (See Dalstrong vs Wusthof).
• Budget Options: Look for Mercer or Victorinox for standard chef knives, but for a Kiritsuke, you generally need to step up to the $100+ range for decent steel.

Conclusion: Should You Buy One?

The Kiritsuke is a blade that commands respect. It is versatile, precise, and undeniably beautiful. For the home cook who wants to move beyond the basic essential knives and master the art of the push-cut, it is a worthy investment.

Just remember: Buy a double-bevel version for general use, keep it sharp with a good stone, and never use it on bones. Treat it like the master’s tool it is, and it will serve you for a lifetime.