Kiritsuke Knives USA

Master the art of Japanese knife work with our collection of Kiritsuke knives, now available in the USA. The Kiritsuke combines the precision of a Yanagiba with the versatility of a chef’s knife. With its' flat edge profile and pointed tip, the Kiritsuke excels at slicing sashimi, chopping vegetables, and breaking down poultry or meat. Handcrafted in Japan, these knives deliver unmatched performance for chefs and home cooks alike. Shop Chef’s Edge USA today with fast nationwide shipping across America.

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Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Bubinga

$167.00 USD

Hajimaru Ginsan Nashiji Tall Kiritsuke 210mm - Mono Ebony

$167.00 USD

Hatsukokoro Hikari SLD Kiritsuke 205mm - Bubinga

$152.00 USD

2 sizes available

Sale

Hajimaru Ginsan Nashiji Kiritsuke 205mm - Fitted Saya - Scales

$30.00 USD $35.00

Hatsukokoro Hikari SLD Kiritsuke 205mm - Ebony

$152.00 USD

2 sizes available

Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Bubinga

$228.00 USD

Hatsukokoro Hayabusa SG2 Kiritsuke 210mm - Mono Ebony

$228.00 USD

Tsunehisa Ginsan Nashiji Kiritsuke 210mm - Dark Oak

$190.00 USD

Sakai Kikumori "Choyo" Ginsan Kiritsuke Yanagiba 300mm - Ebony Turquoise

$837.00 USD

Sakai Kikumori "Choyo" Ginsan Kiritsuke Petty 135mm - Ebony Turquoise

$456.00 USD

Sakai Kikumori "Choyo" Ginsan Kiritsuke Yanagiba 270mm - Ebony Turquoise

$723.00 USD

Hatsukokoro Hikari SLD Damascus Kurozome Kiritsuke 205mm - Bubinga

$182.00 USD

Hatsukokoro Hikari SLD Damascus Kurozome Kiritsuke 205mm - Ebony

$182.00 USD

Sale

Hatsukokoro Hikari SLD Kiritsuke 205mm - Fitted Saya - Scales

$30.00 USD $35.00

Tsunehisa SRS13 Damascus Gyuto 240mm - Black Oak

$380.00 USD

HADO Shiosai SG2 Kiritsuke 210mm - Grey & Black

$304.00 USD

Hatsukokoro Ryuhyo Kurozome SG2 Damascus Kiritsuke Gyuto 210mm - Ebony

$281.00 USD

Hajimaru Ginsan Nashiji Kiritsuke Petty 125mm - Bubinga

$118.00 USD

Nigara Hamono "Anmon" SG2 Raindrop Damascus Kiritsuke 210mm - Dark Carbon Fibre

$434.00 USD

Tsunehisa SRS13 Damascus Kiritsuke 210mm - Black Oak

$373.00 USD

Hatsukokoro Ryuhyo Migaki SG2 Damascus Kiritsuke Gyuto 210mm - Ebony

★★★★★ ★★★★★ (1)

$236.00 USD

Toshitaka VG10 Damascus Bunka 180mm

$380.00 USD

Toshitaka VG10 Damascus Migaki Bunka 180mm - Ebony & Red Spacer

$380.00 USD

Tsunehisa Ginsan Nashiji Kiritsuke 210mm - Ebony

★★★★★ ★★★★★ (3)

$190.00 USD

Hajimaru Ginsan Nashiji Kiritsuke Petty 125mm - Ebony

★★★★★ ★★★★★ (1)

$118.00 USD

Masamoto Sohonten Blue 2 Deba 150mm - Siamese Rosewood & Blonde

$533.00 USD

Hatsukokoro Ryuhyo Migaki SG2 Damascus Kiritsuke Gyuto 210mm - Siamese Rosewood

$251.00 USD

Nigara Hamono "Anmon" SG2 Raindrop Damascus Kiritsuke 210mm - Siamese Rosewood

$456.00 USD

Sakai Kikumori "Choyo" Ginsan Kiritsuke 240mm - Ebony Turquoise

$715.00 USD

Toshitaka VG10 Damascus Bunka 180mm - Ebony & White Spacer

$456.00 USD

Touroku Sakai Ginsan Nashiji Kiritsuke 210mm - Siamese Rosewood

$190.00 USD

Sold Out

Fukamizu Blue 2 Kiritsuke 170mm

$122.00 USD

Showing 1–32 of 107 products

◆ Common Questions

Shopping for Kiritsuke Knives USA

What is a kiritsuke knife?

The kiritsuke is a Japanese chef knife combining the long slicing reach of a gyuto with the K-tip and flatter profile of a bunka. Traditionally considered the knife of a head chef in Japanese kitchens, a symbol of experience in the kitchen.

Kiritsuke vs gyuto: which is better?

Both are all-purpose chef knives. Kiritsuke has an angular K-tip and flatter blade (push-cut style); gyuto has a rounded tip and curved blade (rocking style). Kiritsuke takes more skill to use well due to the pointed tip and flat profile.

What size kiritsuke should I buy?

210mm is the most common size for home kitchens. 240mm suits larger hands and more serious prep volumes. 270mm is pro-chef territory.

Is a kiritsuke good for beginners?

Honestly, not the easiest first knife. The angular tip can be unforgiving, and the long flat edge rewards a steady technique. If this is your first Japanese knife, consider a bunka or santoku first. If you're already comfortable with Japanese knives, a kiritsuke is a joy.

Single-bevel vs double-bevel kiritsuke?

Traditional single-bevel kiritsuke is a specialty knife for Japanese cuisine specialists, hard to use without training. Double-bevel kiritsuke (what most Japanese and Western chefs use today) is the practical all-rounder. Our range is predominantly double-bevel unless specified.

What steel is best for a kiritsuke?

For low-maintenance daily use, SG2 or VG10 stainless. For enthusiast carbon edges, Aogami Super or Blue 2.