Knife shape

Kiritsuke切付

A long blade with a flat edge and an angled tip. It slices fish and boneless meat in long strokes and handles vegetables with a push cut. Made in our SHIN line, in SG2 powder steel at HRC 62–63.

Blade length21–24 cm

ProfileLong flat edge, angled tip

Best forFish, boneless meat, vegetables

Made inSHIN, in two lengths

Choose your Kiritsuke Kiritsuke or Gyuto?

The shape

What makes a Kiritsuke a Kiritsuke.

1Octagonal handleFor either hand2Long, straight spineWeight along the blade3Angled tipPrecise point work4HeelRoom for your knuckles5Long flat edgeLong push and pull strokes

1Octagonal handleFor either hand
2Long, straight spineWeight along the blade
3Angled tipPrecise point work
4HeelRoom for your knuckles
5Long flat edgeLong push and pull strokes

21–24 cm blade

One line, two lengths

Choose your Kiritsuke.

Both are SHIN: SG2 powder steel, 31 layers of Damascus, HRC 62–63. The 21 cm suits most kitchens; the 24 cm gives longer strokes on a larger board.

Every Kiritsuke is sharpened on both sides and comes in three handle finishes: Mediterranean Blue, Natural Brown and Olive Green.

Is it for you?

Who a Kiritsuke suits.

A Kiritsuke suits you if

You want length and a flat edge. Long push and pull strokes with full contact on the board.
You prep a lot of fish. Long, clean slices for sashimi and portioning.
You want the hardest steel we make. SG2 powder steel at HRC 62–63 holds its edge the longest.
You are comfortable with a long blade. It rewards a good grip and a large board.

Consider instead

GyutoIf you like to rock the blade and want length for big slices.

See Gyutos

BunkaA flat profile with a sharp, angled tip for fine work.

See Bunkas

SantokuShorter and flatter, the easiest all-rounder to learn on.

See Santokus

Side by side

Kiritsuke, Gyuto, Bunka or Santoku?

	KiritsukeThis page	Gyuto	Bunka	Santoku
Length	21–24 cm	20–24 cm	18–21 cm	16.5–18 cm
Profile	Long flat edge, angled tip	Gently curved, pointed tip	Flat edge, reverse-tanto tip	Flat edge, rounded tip
Main cut	Long push and pull strokes	Rocking and slicing	Push cut and tip work	Push cut
Best for	Fish, boneless meat, vegetables	Meat, larger vegetables	Fine cuts, fish	Everyday prep, herbs, fish
Feels	Long and precise	Long reach	Nimble at the point	Forgiving, easy to control
		See Gyutos	See Bunkas	See Santokus

Questions

Choosing your Kiritsuke.

21 cm or 24 cm?

21 cm suits most home kitchens and boards. 24 cm gives you longer strokes for fish and large vegetables, and wants a bigger board.

Kiritsuke or Gyuto?

The Gyuto has a curved edge for rocking; the Kiritsuke is flat with an angled tip, made for long push and pull strokes. If you rock, choose the Gyuto; if you push and slice, the Kiritsuke.

Is it hard to use?

The length takes a little getting used to. Hold it with a pinch grip and let the blade do the work. If it is your first Japanese knife, a Santoku or Gyuto is the easier start.

Which steel is it?

SHIN uses SG2 powder steel in 31 layers of Damascus at HRC 62–63: the hardest steel we make, with the longest-lasting edge.

Is a Kiritsuke good for left-handed cooks?

Yes. Every Kiritsuke we make is sharpened on both sides and has a symmetrical octagonal handle, so it works the same in either hand.

How do I keep it sharp?

Hand wash and dry straight away, use a wooden board, and sharpen on a 1000/6000 whetstone three or four times a year. Every Oishya knife also comes with lifetime sharpening: send it to us, and you cover the postage both ways.

Not sure which line?

Answer a few questions and we’ll suggest a knife and a line.

Take the knife quiz Knife School