Koi Spring Hammer Kiritsuke

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...