Collection: Kiritsuke Collection

Kiritsuke — The Master Chef’s Knife

The traditional Japanese kiritsuke is often associated with a single-bevel blade and the idea that it was a knife reserved for master chefs. But that story has become part myth, part modern tradition. Today, kiritsuke is better understood by its distinctive original profile—a long, relatively flat edge, an angular tip, and a blade built for precision and versatility.

Modern kiritsuke-style knives bring that profile into an all-purpose chef’s knife, combining the push-cutting power of a flatter edge with the precision of an aggressive tip. Its defining feature isn’t the single bevel—it’s versatility.