Collection: Kiritsuke

Kirutsuke knives features a long, flat blade with a distinctive sharp angled tip. Sometimes referred to as a K or kengata tip, this feature is a useful additional cutting surface that can score proteins like fish of squid of make a cross hatched pattern in mushrooms, eggplant and other produce.

Traditionally only used by the master chef or executive chef in the hierarchy of a Japanese kitchen, the kiritsuke, although truly a multipurpose knife, excels at slicing raw fish.