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A Kiritsuke is a versatile Japanese chef knife that combines the characteristics of a traditional slicer and a vegetable knife, making it excellent for dicing, slicing, mincing, and preparing fish or meats with precision.

While traditional Japanese Kiritsuke knives were historically single bevel, many modern versions, including those in our collection, feature a double-bevel edge, making them easier to use for both right and left-handed cooks.

To maintain the performance of your hand-forged or Damascus steel blade, we recommend regular honing and sharpening using high-quality whetstones to preserve the specific geometry of the edge.

Our Kiritsuke knives are crafted using high-quality Japanese-style forge techniques, often utilizing materials like Damascus steel and VG10 steel cores to ensure professional-grade sharpness and durability.

Yes, our Kiritsuke knives are designed for culinary excellence, featuring premium steel cores, full-tang construction for balance, and ergonomic handles that provide the precision and comfort needed for serious kitchen tasks.

You can find our full collection of hand-forged and Damascus steel Kiritsuke knives at our official website, kiritsuke.org.

You can purchase our curated selection of Damascus steel and hand-forged Kiritsuke chef knives directly through our official website at kiritsuke.org.

The Kiritsuke is designed for a variety of tasks including intricate slicing and vegetable prep. Use a pinch grip on the blade for better balance and control, and avoid using the knife on hard bones or frozen foods to prevent chipping.

The Kiritsuke is recognized by its distinct sword-like profile. Its longer blade and angled tip make it highly efficient for culinary detail, such as fine slicing, and it is a multi-purpose tool that can replace several other knives in your kitchen.

Many of our modern Kiritsuke knives feature a double-bevel edge, which makes them perfectly suitable and comfortable for use by both left-handed and right-handed chefs.