Japanese Kiritsuke Knives: The Ultimate Hybrid Between Yanagiba and Gyuto

The Japanese Kiritsuke knife represents the essence of precision and craftsmanship in traditional Japanese cuisine. This knife not only provides unmatched cutting performance but also showcases the skill and expertise of the chef behind every slice. With its signature pointed tip and high-grade steel construction, the Kiritsuke knife has earned admiration from even the most demanding professionals. Today, it has transcended Japanese borders, becoming a staple in professional kitchens worldwide.

1. Origin and History of the Japanese Kiritsuke Knife

The Japanese Kiritsuke knife was born from the fusion of two iconic traditional blades: the Yanagiba and the Usuba, both representing the refinement of Japanese culinary art. The Yanagiba is used for slicing raw fish into thin, uniform sashimi cuts, while the Usuba is specialized for vegetables, known for its flat edge and precise cuts. By combining the best features of both, the Kiritsuke emerged a long, pointed blade capable of performing multiple cutting tasks.

Traditionally, only the head chef was allowed to use the Kiritsuke in Japanese kitchens, as it symbolized mastery and leadership. It was more than just a tool it represented authority, discipline, and skill in the culinary hierarchy.

Kiritsuke's history is deeply connected to the art of Japanese sword-making. Craftsmen applied the same forging and sharpening techniques used for samurai katanas, producing an ultra-thin, razor-sharp, and durable blade. Over generations, the design and materials have evolved, enhancing flexibility and adaptability for modern use. Today, the Kiritsuke stands as a testament to the harmony between traditional craftsmanship and advanced forging technology in Japan.

2. Key Features: The Perfect Blend of Yanagiba and Gyuto

The Kiritsuke is one of the most distinctive Japanese knife designs, blending the elegance of the Yanagiba (for raw fish) with the versatility of the Gyuto (the all-purpose chef’s knife). This hybrid design brings both precision and flexibility to any kitchen task.

Distinctive Kengata Tip Design

Kiritsuke's most recognizable feature is its pointed tip, known as kengata. This tip provides an additional cutting surface that allows chefs to slice, score, or create decorative cuts with precision. With a typical blade length between 240mm and 330mm, it allows smooth, controlled push-and-pull motions ideal for slicing fish, squid, or thin vegetables.

Blade Geometry: Single vs. Double Bevel

Traditional Kiritsuke knives feature a single-bevel edge, like the Yanagiba, offering extremely clean cuts. However, modern versions are often made with double-bevel edges, making them more balanced and easier to use, especially for Western chefs. This hybrid versatility makes the Kiritsuke a favorite among both professionals and home cooks.

Premium Japanese Steel Materials

Kiritsuke knives are commonly forged from White Steel #2 or Blue Steel #2, both prized for their hardness and edge retention. Some modern models use Damascus steel or high-end stainless steel, combining durability with stunning layered patterns that enhance visual appeal.

Exceptional Cutting Performance

The Kiritsuke excels in a wide range of kitchen applications: slicing sashimi, filleting meat, chopping vegetables, or garnishing. The thin, razor-sharp edge allows for smooth and accurate cuts without crushing ingredients. With proper technique, it can easily replace multiple other knives in daily cooking.

A Symbol of Skill and Prestige

Traditionally reserved for head chefs, the Kiritsuke symbolizes mastery, precision, and respect for the culinary craft. It embodies the discipline and artistry that define Japanese cuisine.

Modern Evolution and Global Popularity

Today, Kiritsuke Gyuto (double-bevel) knives are widely used across the globe. They retain the signature Japanese profile while offering greater versatility for international chefs. This balance of heritage and usability makes the Kiritsuke one of the most sought-after knives among culinary enthusiasts worldwide.

3. The Art of Using and Maintaining a Kiritsuke Knife

Mastering the Kiritsuke requires proper technique and care. Chefs are advised to use the pinch grip, holding the blade just above the handle with the thumb and index finger to enhance control and accuracy. This grip minimizes strain and improves precision during long sessions. When slicing, apply gentle, consistent strokes rather than chopping forcefully  ideal for preparing sashimi or thin vegetable cuts.

Regular sharpening is crucial to maintain its razor edge. It’s best to use a traditional whetstone, which preserves the natural sharpness of Japanese steel. After each use, the knife should be thoroughly dried and stored in a cool, dry place. For long-term storage, apply a thin layer of oil to prevent rust. Use soft wooden or plastic cutting boards to protect the edge from dulling. Proper maintenance not only extends the lifespan of the Kiritsuke but also ensures safety and performance in every use.

4. Supo Knife – A Premium Brand for Japanese Kiritsuke Knives

Supo Knife is a high-end brand specializing in handcrafted Japanese knives, renowned for exceptional sharpness, durability, and elegance. Each Kiritsuke knife from Supo is hand-forged using authentic Japanese steel, ensuring outstanding edge retention and superior hardness. It’s the perfect choice for both professional chefs and passionate home cooks.

Supo Knife offers both Kiritsuke Gyuto (double-bevel) and Kiritsuke Yanagiba (single-bevel) models, catering to diverse cooking styles. Each knife is precisely balanced between weight and length, allowing smooth, effortless cutting. The blades are sharpened to perfection, while the handles are crafted from natural hardwood, providing a comfortable and refined grip.

Supo Knife also provides fast and transparent global shipping.
Orders to the United States typically arrive within 5–7 business days, while shipments to Europe and other countries take around 7–10 business days (Monday to Friday, excluding weekends and holidays).
Shipping costs vary depending on location and selected delivery options, clearly shown at checkout. Supo offers free shipping for orders over $100, and express delivery (3–5 business days) is available for an additional $49.

Guided by the philosophy “Inspiring passion through finely crafted blades”, Supo Knife doesn’t just sell knives it preserves and shares the spirit of Japanese craftsmanship. Every Kiritsuke knife embodies skill, tradition, and pride, delivering a perfect cutting experience to every kitchen.

Contact Information – Supo Knife:

• Email: contact.supostore@gmail.com

• Address: 30 N Gould St Ste N Sheridan, WY 82801

Conclusion

The Japanese Kiritsuke knife is more than just a kitchen tool, it is a legacy of traditional craftsmanship and cultural artistry. To fully experience its excellence, Supo Knife offers premium handcrafted Kiritsuke knives made from authentic Japanese steel, combining superior sharpness with remarkable durability. Each blade reflects the dedication and spirit of Japanese artisans.
Explore Supo Knife’s exclusive Kiritsuke collection today and feel the difference in every precise, elegant cut where passion and perfection unite.