Kiritsuke Multi-Purpose Knives

A versatile chef knife with a pointed tip for precision slicing and detailed prep.

The double-edged kiritsuke combines the long, flat cutting edge of a vegetable knife with the angled tip of the traditional single-bevel kiritsuke. The flat profile is ideal for push cuts and precise slicing, and the pointed tip handles fine work such as scoring and trimming. Because it is sharpened on both sides, it is much easier to use and sharpen than the single-edged kiritsuke.

Many cooks use a kiritsuke as an alternative to a gyuto. Choose from VG-10 Damascus, AUS-10, Ginsan, Blue Steel, SG2, ZDP-189 and HAP40.