Everything You Need To Know About Kiritsuke Kitchen Knives

Kiritsuke knife in Australia is gaining popularity among professional chefs. Today we will tell you more about these knives and you will learn that you don’t need to be a professional chef to use Japanese knives.

Kiritsuke single bevel edge

This is a versatile knife that can be used to do different types of tasks usually done by the Usuba and Yanagiba. The heel part of the Kiritsuke single bevel edge is virtually flat and it can be used the same way you would use Usuba. However, because the Kiritsuke single bevel edge knife is essentially a combination of two knives that were developed to do different tasks, this leads us to several functional compromises that require enough skills to work around.

In many Japanese hotels and food restaurants, only the head chef is allowed to use these knives, there the single bevel edged Kiritsuke knives that are often considered symbols of status, seniority and expertise. In appearance, these types of Japanese knives resemble a wider version of the Yanagida and they share the same clip point tip/ reverse tanto which is very useful when making precise cuts.

The heel part of the Kiritsuke single bevel edge is virtually flat and it can be used the same way you would use an Usuba knife. However, the overall length of the blade is longer than that of a typical Usuba knife.

Kiritsuke double bevel edge knife

The Kiritsuke knife Australia with a double edge is a light Japanese knife that might be compared to a combination of the Sujihiki and Nakiri. It is a versatile knife that can be used to do different types of tasks. The double bevel edged knife is available in different styles ranging from tall rectangular versions to knives with a blade profile. All of these types of knives have small blade curvature and this makes them less ideal for rock chopping and ideal for push-and-pull cutting.