Kiritsuke

A kiritsuke knife was traditionally the term used to refer to a yanagiba with a K-tip - this is the slanted style tip to the blade. It would be used by the exec chef at a sushi restaurant for a range of tasks. Basically the big boss knife for the big boss man. However, in modern knife making it tends to be used for a dropped-tip gyuto.

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  1. Kiritsuke Gyuto knife, Aogami 2 Carbon Steel with soft Iron cladding, Nashiji Damascus finish, Urushi lacquer handle - Nigara
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  2. Kiritsuke Gyuto knife, SG2 powder steel, Damascus finish, Ryuhyo range - Hatsukokoro
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