Kiritsukes

Kiritsuke knives combine the long cutting profile of a gyuto with the angled tip of a traditional Japanese knife, making them excellent for slicing, push-cutting, and precise tip work. Their flatter edge profile rewards good technique and works especially well for clean vegetable prep and protein slicing. At CKTG, we carry Japanese kiritsuke knives in carbon, stainless, and Damascus steels from respected makers and blacksmiths.

The double-bevel kiritsuke is sometimes called a kiritsuke-gyuto to distinguish it from the traditional single-bevel version, which was historically reserved for executive chefs in Japanese restaurant kitchens. The double-bevel format opens the style to all skill levels and is the version carried here. The distinctive reverse-tanto tip makes it one of the most visually striking formats in the Japanese knife catalog, and the flat belly rewards cooks who already use good push-cutting technique on a gyuto.