Collection: Kiritsuke

A kiritsuke is a Japanese kitchen knife traditionally used by chefs to perform various cutting techniques such as slicing, chopping, dicing, paring, and filleting. It has a flat, symmetrical blade that tapers to a point at one end and has a slight curve at the other. Kiritsuke knives are typically larger and heavier than other Japanese kitchen knives and require a certain level of experience and skill to use due to their complex shape and sharpness. It is often used as a general-purpose knife in Japanese kitchens and is considered one of the most important tools for preparing sushi and sashimi.