The head chef’s blade.
Kiritsuke. The long, angular blade that traditionally only the executive chef was allowed to carry.
In a traditional Japanese kitchen the Kiritsuke marked rank: one part vegetable knife, one part slicer, carried by the chef who had earned it. The profile is long and flat with a straight, angled tip. It is built for push cuts, long slicing draws and precise tip work, and it rewards a practised hand.
Ours come from the SHIN line in SG2 powdered steel, in 21cm and 24cm. If this is your first Japanese knife, start with a Gyuto or a Bunka (the Bunka gives you the k-tip in a friendlier length) and come back to the Kiritsuke when you know you want it.
Available across our lines
One shape, one line.
We forge the Kiritsuke in the SHIN line: SG2 powdered steel, in 21cm and 24cm.
A note on care
Hand wash and dry immediately. Wooden cutting boards only. Sharpen on a 1000/6000 whetstone three or four times a year. The full method lives in Knife School.
Not sure which line?
A couple of questions, one knife. The quiz reads how you cook and points you to the line that fits.