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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Nigara Hamono SG2 Raindrop Damascus Kiritsuke 240mm - Turquoise

$685.00 USD

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Nigara Hamono SG2 Raindrop Damascus Kiritsuke Gyuto 210mm - Ebony

★★★★★ ★★★★★ (1)

$495.00 USD

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Nigara Hamono SG2 Raindrop Damascus Kiritsuke Nakiri 180mm - Ebony

$426.00 USD

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Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon

★★★★★ ★★★★★ (1)

$707.00 USD $913.00

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Sakai Kikumori "Kasumi" Kiritsuke 210mm

$449.00 USD

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Sakai Kikumori "Kasumi" Kiritsuke 240mm

$510.00 USD

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Sakai Kikumori "Kikuzuki Rin" Kiritsuke 210mm

★★★★★ ★★★★★ (1)

$350.00 USD

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Sakai Kikumori OHS SG2 Damascus Extra Tall Kiritsuke Gyuto 210mm - Burnt Oak

$426.00 USD

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Sakai Kikumori QAS Blue Super Bunka 180mm - Mono Ebony

★★★★★ ★★★★★ (1)

$198.00 USD

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Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Carbon Fibre

$578.00 USD

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Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Persimmon

$578.00 USD

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Sakai Kikumori White 2 Kurouchi Kiritsuke Sujihiki 300mm - Quince

$578.00 USD

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Shibata Koutetsu Battleship SG2 Gyuto 195mm - Jarrah

$281.00 USD

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Shibata Koutetsu Battleship SG2 Gyuto 195mm - Rosewood

★★★★★ ★★★★★ (2)

$281.00 USD

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Shibata Koutetsu SG2 Gyuto/Kiritsuke 210mm - Rosewood

$281.00 USD

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Tetsujin Hamono Blue 2 Kasumi Kiritsuke 210mm - Birch

$456.00 USD

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Tetsujin Hamono Blue 2 Kasumi Kiritsuke 210mm - Ebony

★★★★★ ★★★★★ (1)

$456.00 USD

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Tetsujin Hamono Blue 2 So-Kasumi Kiritsuke 240mm

★★★★★ ★★★★★ (1)

$449.00 USD

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Tetsujin Hamono Ginsan Kasumi Kiritsuke 240mm - Maple

$517.00 USD

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Tsunehisa Arare SG2 Gyuto 210mm

$228.00 USD

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Tsunehisa Blue Super Tsuchime Kiritsuke 210mm - Cherry

$175.00 USD

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Yoshikane (Hatsukokoro) SKD Nashiji Kiritsuke 210mm - Carbon Fibre

$434.00 USD

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Yoshikane (Hatsukokoro) SKD Nashiji Kiritsuke 210mm - Ebony

$403.00 USD

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Yoshikane (Hatsukokoro) SKD Nashiji Kiritsuke 210mm - Maple

★★★★★ ★★★★★ (1)

$403.00 USD

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Yoshikane (Hatsukokoro) White 2 Kurouchi Nashiji SS Clad Kiritsuke 210mm - Ebony

★★★★★ ★★★★★ (1)

$434.00 USD

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Yoshikane (Hatsukokoro) White 2 Kurouchi Nashiji SSClad Kiritsuke 210mm - Bubinga

$441.00 USD

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Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 210mm

$479.00 USD

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Yoshimi Kato Blue Super Kurouchi V-Tsuchime Kiritsuke 240mm

$601.00 USD

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Yoshimi Kato SG Strix V-Tsuchime Kiritsuke 210mm

★★★★★ ★★★★★ (1)

$533.00 USD

Showing 33–61 of 61 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.