Introducing The

Koi Spring Hammer Kiritsuke

Welcome to Kiritsuke Know How

Find all the helpful information below

The Kiritsuke is a blend of the Usuba and Yanagiba knives and is traditionally used by the head chef of Japanese restaurants. As a blend of two distinct knives, it is designed to excel at multiple techniques between intricate vegetable cutting and seafood preparation. Modern Kiritsuke’s tend to be double bevel, a reflection of the changing styles and techniques in Japanese cuisine. Functionally, it has a flatter heel than the Gyuto, with an angular tip for intricate work and a blade length to handle long slicing cuts.

To learn a little bit more about this versatile knife, have a look through the blogs below. We will be adding to this section frequently, so make sure to check in from time to time to find handy tips, recipes and more...

Japanese "Kiritsuke" Know How