Knives with a kiritsuke tip
Kiritsuke is the name of two knives. The modern one is a double-bevel chef's knife with an angled, dropped tip and a fairly flat edge, and here you will find gyuto, santoku and sujihiki with that tip.
Read more
The traditional kiritsuke is single-bevel, long and straight, a cross between a yanagiba and an usuba, and was the head chef's knife in sushi restaurants. It is listed here among the yanagiba. The K-tip gives precision in fine work, and it is more fragile than a round tip. If this is your first Japanese knife, a gyuto or santoku is easier to start with.
Sujihiki · 255 mm
NIGARA HAMONO Anmon SG2 Raindrop Damascus Kiritsuke Sujihiki
Santoku · 180 mm
HADO x SAISEI Ginsan Kiritsuke Santoku
Santoku · 180 mm
HADO x SAISEI Ginsan Cherry Kiritsuke Santoku
Kiritsuke · 210 mm
NIGARA HAMONO SG2 Kurouchi Tsuchime Ironwood Kiritsuke Gyuto
