Kiritsuke Knives

The kiritsuke knife is a traditional Japanese-style single-edge knife focused on multipurpose, combining the thinness of the usuba knife and length of the yanagiba sashimi knife. Popular Japan-wide, these knives excel at slicing vegetables, fish, and meat thanks to their special tip, now seen on many other knives today. The K-tip was born with this knife, so try a piece of history from Sakai Ichimonji Mitsuhide today to see why it is now popular worldwide.

What is a Kiritsuke Knife?

A Kiritsuke knife is a traditional Japanese Single-edge all purpose knife. It is mainly used in the Kanto region of Japan, but recently has increased in popularity across other regions too and is now seen Japan-wide. This style of knife can be used for cutting vegetables, fish and meat. The tip of the blade is cut off, in order to create a sharp point for finer, more detailed work. The popularity of this tip has spawned other categories of knife too, normally noted as "Kiritsuke-type" or "K-Tip", like Kiritsuke-Gyuto and Kiritsuke-Yanagiba knives.