The Kiritsuke - knife for chicken, fish, herbs, vegetables

The Kiritsuke is a long-bladed knife best used for cutting vegetables, raw fish, chicken or herbs. Its long and straight blade, straight edge and sloping tip give the Kiritsuke its distinctive sword shape. It is one of the few traditional multi-purpose Japanese knives. As the Kiritsuke is designed for a variety of tasks and has a unique design with a considerable length and weight, it requires considerable skill to use. It is mainly used by experienced chefs.

The Kiritsuke is a versatile tool, especially suitable for food preparation, for example, finely slicing vegetables or preparing thin slices of raw fish for sashimi. It can also be used to cut boneless meat, such as chicken, into thin pieces or slices.