Kiritsuke knives are made by a combination of usubas and yanagibas knives. Usuba knives are used to slice vegetables whereas yanagibas knives are used to cut raw fish for sushi, as kiritsuke is a combination of both these knives, it is mostly used for the general purpose at the kitchen to prepare any type of dish. Some of the best kiritsuke knives has single bevel design as of usuba and Yanagida knives. Some of them have a double bevel design too which is often known as kiritsuke gyutos which is mostly used by users of western culture.
Kiritsuke knives are sword-shaped with an edge straighter than yanagiba knives and a longer blade than usuba knives. The user must have experience with Japanese knives to use a kiritsuke knife with ease.
Some people are super passionate about not only cooking but knives as well and Shun Dual Core VG0017 8-Inch Kiritsuke Knife can set the bar high. This knife does amazing with preparing seafood and soft veg and that is why this knife is known as a master’s knife. It is a generously sized knife with razor-sharpness and it can be used in several cutting tasks around the kitchen.
This nerd knife has a great pattern on the blade, a non-custom knife with a narrow spine and perfectly balanced and rounded for comfort. Moreover, this is one of the sharpest knives and you will definitely have a warm butter cutting experience while using it.
Yaxell Super Gou Kiritsuke Knife is created in a way that it can be used for any types of tasks in a kitchen. The blade of this Yaxell knife has a cutting edge which is extremely sharp. This Japanese knife is created by using SG2 Micro Carbide powder stainless steel, which is covered by 160 layers mixed with consecutive hard and soft stainless steel. The powdered carbon steel is resistant to corrosion which has a hardness of 63 Rockwell.
The linen is made up of Canvas Micarta with three stainless rivets and the handle of the knife is made of black and red resing which is FDA approved. The surface of the knife has a splendid Damascus design pattern. The carved end-cap of the handle is made up of 18/10 stainless steel which provides amazing balance and stability.
This long 9 inch knives belly blade is flat which makes it the perfect choice for cutting vegetables, skinning fish, slicing fish, cutting beef into small pieces and much more. Zelite Infinity Kiritsuke Chef Knife is made up of AUS-10 Super Steel 67-Layer high carbon stainless steel, the liquid Nitro cooling gives an unimaginable Rockwell Hardness HRC 61 and it also comes with rose Damascus pattern.
This knife comes with an amazing triple-riveted and rounded handle. With a high-quality military-grade G10 black handle triple riveted to the counterfeit full tang for extra strength and durability. This knife is embellished with the Zelite Infinity Classic 3-Metal Mosaic Rivet. It also comes with a unique tapered bolster which gives comfort in intense level and gives the perfect balance the user is looking for.
Enso HD Hammered Kiritsuke Knife is handmade at the renowned Seki city of Japan. A combination of advanced technology and traditionally handcrafted by the craftsman makes it the perfect knife. The handle of Enso HD knives is made up of black canvas micarta with three stainless steel rivets, end cap and bolster.
The full tangle handle construction assures strength, balance, and durability. The blade of Enso HD knives is made up of 37-layer of Damascus stainless steel with a VG-10 steel cutting core edge. The edge of the knife is heat-treated to a 61 on the Rockwell scale and hand ground to 12 degrees of the approximate cutting angle.
The eye-catchy of this knife is its amazing tsuchime finishing. This hammered finish knife combined with premium mirror blade polishing and the layer of Damascus steel gives a sophisticated look. The cutting core VG-Max steel is the latest feature of the VG line super steel. This steel is only available for Shun knives, the fine-grained level of the steel enhances the level of performance, resistance to corrosion, makes it sharp, strong and an edge which is long-lasting.
TUO Cutlery Kiritsuke Chefs Knives blade AUS-10 contains 67 layers of super premium high stainless carbon Damascus steel. The handle of the knife is made up of G10 material from CNC-Lathe, which gives the knife a new look which makes sure that the user gets a good grip and can use the knife comfortably.
It is one of the best companies for creating different types of knives for chefs or any type of user who loves to cook. This brand lives by the spirit with consistent analysis in producing different types of methods by experience craftsman and high-quality raw materials the company can produce high-quality knives at an affordable price.
Tuo makes high-quality knives specially and shows to the world how incredible knives they can produce. Tuo lets the knives display their skillset to the world and let the knife speak for themselves.
This company manufactured and developed the first Damascus pattern in 2016. Within three years they have produced different five types of Damascus patterns such as Hammered finish, Classic floral, Light floral, Dragon Keel and Matte finish.
Why We Consider
This company is one of the best companies as they have a different range of knives for people of any level from chef to anyone who loves to cook. TUO uses premium stainless carbon steel, the blade of the knife is both vacuum heated along with nitrogen cooling which makes the blade of the knife both malleable and hard. Their unique way of making the knives makes it one of the best brands in the cutlery world.
Some knife of this brand:
It is one of the best companies for creating different types of knives for chefs or any type of user who loves to cook. Shun cutlery is one of the brands of KAI ground which is located in Japan. In the Japanese language, Shun is pronounced when any food reaches a level of perfection. This company proudly takes the name of the brand from the Japanese culinary traditional word.
Why We Consider
This company is one of the best companies as they have a different range of knives for people of any level from chef to anyone who loves to cook. Shun is one of the oldest brands in Japan which has been producing knives since the 13th century. This company produces knives which are quite sharp and incomparable esthetics sets of Shun knives from other knives that are currently produced in this culinary market.
As Shun knives are made in the traditional city of Seki, experienced craftsmen follow 100 different steps to produce a high-quality knife. Each day, traditional swordsmith serves as a motivation to the artists working in the Kai factory. The 100-year-old history of blade making produces the perfect Shun knives that are popular in the culinary world.
Some knife of this brand
It is one of the best companies for creating different types of knives for chefs or any type of user who loves to cook. Enso knives are made at the renowned Seki city of Japan, this city is well known for its history of making samurai knives, the skilled craftsman makes high-quality knives that reach all the users who are passionate towards cooking.
Why We Consider
This company is one of the best companies as they have a different range of knives for people of any level from chef to anyone who loves to cook. Enso produces high-quality knives that are crafted by skilled craftsmanship. Seki combines both traditional and technology skillset to produce excellent knives that reach the user all around the world. The blade of the knife is made up of 37-layer of stainless steel with a Damascus pattern on the blade.
Some knife of this brand
This knife is used to perform tasks similar to usuba and yanagiba. The heel section of the knife is virtually flat and it can be used just like usuba knives. This knife is a combination of two knives that were developed for different types of tasks. In most of the Japanese restaurants, the head chef is allowed to use Kiritsuke knife, hence the use of a single bevel edge kiritsuke knife is often considered as a symbol of status and expertise.
The outlook of a single bevel edge kiritsuke knife is a wider version of kiritsuke yanagiba and it shares the same clip point tip which is very handy when it comes to precise cutting. The heel section of the knife is practically flat and can be used just like an Usuba knife but the total length of the blade is much longer than regular Usuba.
Larger kiritsuke knife size varying from 270mm-330mm is perfectly suitable for long drawing cuts which can be usually performed by Yanagiba knives.
Double bevel edge Kiritsuke knife also known as kiritsuke gyuto. This lightweight knife can be compared to a combination of Sujihiki and Nakiri. This flexible knife can be used to perform any type of task that can be easily done by Gyuto knives.
This double bevel edged kiritsuke knife is ready to use in different types of style, ranging from knives with a blade profile similar to the single bevel edge kiritsuke, a rectangular tall version that looks similar to a long Nakiri knife with a clipped point or a reverse tanto tip.
All these types of double bevel edged kiritsuke knives have a blade much curvier than regular gyuto knives which make those knives less suitable for ideal rock chopping but much more suitable for pull and push cutting. But you can achieve rock chopping by using the tip of the blade with a series of back slices and pull cuts if you make consecutive cuts at 90 degrees to the first.
This Double bevel edge Kiritsuke knife can also be used for tap chopping. These double bevel knives usually range from 240mm to 330mm. The 270mm size knife is a popular alternative knife instead of Gyuto.
Why is a kiritsuke knife so good for the kitchen?
As kiritsuke knives are made by a combination of usubas and yanagibas knives. With the combination of these two types of knives, this knife can be used for any purpose from cutting vegetables to deboning a fish. It is an all-rounder knife that can be used for any type of task in the kitchen.
At what angle is best to sharpen a kiritsuke knife
Kiritsuke knives are made up of both soft and hard steel so the knives need to be sharpened at a very small angle. The regular cutting edge of the Kiritsuke knives is 30 degrees. So, to sharpen the Kiritsuke knife it should be between 15 ° (30°/2).
When will you decide that your kiritsuke knife needs to be sharpened?
It is wise to sharpen knives regularly or at least once a week to prevent accidents from happening. With a dull knife, users need to put extra pressure while cutting which might cause an accident. In the case of sharpening the knife, it is not wise to wait till the last moment. It is much more convenient to maintain a moderate sharp knife rather than maintaining a blunt shaped knife.
For maintaining a sharp knife daily, it is much more convenient to use a sharpening rod which is made up of ceramic.
How often do you sharpen Kiritsuke knives?
Before using the knife, it is mandatory to sharpen it slightly and after that, you can re-sharp the knife every day or week.
Can you put Kiritsuke knives in the dishwasher?
You should avoid washing knives in the dishwasher as it can damage the knife edge and fade the blade. Inside the dishwasher, the blade edge could get damaged due to exposure to extreme heat and powerful detergents. You can just wash the knives with warm water and dry thoroughly with a towel.
What angle should Kiritsuke knives be sharpened at?
Kiritsuke knives are made up of hard steel which starts from 60HRC so the knives need to be sharpened at a very small angle. The usual cutting edge of Kiritsuke knives is 30°. So, to sharpen the Kiritsuke knife it should be between 15 ° (30°/2).
How to remove rust from a Kiritsuke knife?
To remove rust, you only need three different things to quickly remove rust spots from the knives; white vinegar, a tall cup, and a sponge to scrub. First, fill up the glass with enough vinegar to drench the entire blade of the knife. Keep the knife in the vinegar for at least 5 minutes. Remove the knife from the solution and use the sponge to remove the rust from the knife.
In this article, we have discussed Kiritsuke knives in detail, how it makes the life of a user smooth in their daily life who loves to cook. Kiritsuke knives are sword-shaped with an edge straighter than yanagiba knives and a longer blade than usuba knives. The user must have experience with Japanese knives to use a kiritsuke knife with ease. We have discussed five different types of knives, you can choose the one among them which suits your task perfectly. We hope you have liked the reviews of the Kiritsuke knives. Please do share your thoughts.