Origin Osaka, Japan
Dishwasher Incompatible
Usage The Kiritsuke is used for both thinly slicing fish and for precisely cutting vegetables and herbs. Its blade allows for clean, straight strokes, while adapting to a variety of uses. However, it requires practice: it is best to avoid chopping movements or cutting bones, which could weaken its edge.

Kiritsuke

Kiritsuke multi-purpose knife Migaki 270 mm

Kiritsuke multi-purpose knife Migaki 270 mm
344,10 €
344,10 €

Ref. 527

Japanese Kiritsuke in white steel Shiro Sango: multi-purpose knife between the precision of the Yanagiba and the versatility of the Usuba.

In stock

Description

The Kiritsuke is a traditional Japanese knife renowned for being one of the most technical to handle. A true hybrid between the Yanagiba, used for cutting sashimi, and the Usuba, intended for vegetables, it embodies the spirit of the multi-purpose knife. Its blade, longer than that of an usuba, allows for smooth slicing of fish, while its straighter profile than that of a yanagiba ensures clean and even cutting of vegetables.

Historically reserved for experienced chefs, the Kiritsuke requires a certain level of skill due to its unique shape and specific sharpening. But in the hands of a skilled cook, it becomes a versatile tool, as elegant as it is effective.

Forged from Shiro Sango white steel, a flexible and easy-to-sharpen carbon steel, it combines ease of use and performance. With a hardness of HRC 64-65, its blade maintains an exceptional sharpness, ideal for precise cutting without tearing flesh or crushing vegetables. Its Migaki finish (polished steel) gives it a simple elegance, enhanced by a round handle and a ferrule made of Asian buffalo horn.

INTERVIEW

Like all Japanese carbon steel knives, the Kiritsuke should be washed in clean water immediately after use and then dried carefully. Do not use a dishwasher or leave the blade to soak. It is recommended to sharpen it regularly using a water stone to maintain its sharpness. Store it in a dry place, protected in a case or cover to preserve the blade and avoid any shock.

INGREDIENTS
  • White steel
DIMENSIONS

Blade length: 270 mm

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Origin Osaka, Japan
Dishwasher Incompatible
Usage The Kiritsuke is used for both thinly slicing fish and for precisely cutting vegetables and herbs. Its blade allows for clean, straight strokes, while adapting to a variety of uses. However, it requires practice: it is best to avoid chopping movements or cutting bones, which could weaken its edge.
Tahara Shunichi
The producer

Tahara Shunichi

For over 50 years, Tahara Shunichi sharpens and assembles hand-forged knives by Sakai artisans, in the Osaka metropolitan area, a historic city of cutlery. Master of traditional craftsmanship recognized by the Japanese government and Osaka Prefecture, his sensitivity and unique know-how guide him in the design of tools of exceptional quality. Secluded in his small workshop filled with machines, some of which he designed himself, Mr. Tahara single-handedly sharpens a very varied range of knives intended for all types of use: the single-bevel yanagiba for cutting slices of sashimi without crushing the flesh, the deba for lifting fish fillets, the nakiri with its wide blade for slicing and removing food, the versatile gyuto or the petty, reminiscent of the European paring knife.