Collection: Kiritsuke

Originally, the Kiritsuke was a knife sharpened on one side and reserved exclusively for the chef. Today, however, it has increasingly established itself as an alternative to the Gyuto and is now mostly sharpened on both sides. With its scalpel-like tip, which makes it look unique, similar to a Bunka, it is no challenge, whether it is for meat, herbs or vegetables. If you value both appearance and functionality, a Kiritsuke is an excellent choice. The most common sizes are 210 mm to 240 mm.