Kiritsuke

The kiritsuke is the Japanese knife type that combines the best of two worlds: the versatility of the gyuto and the pointed, precise tip of the yanagiba. The knife's characteristic angled spine gives it an unmistakable appearance – and an extraordinary cut. Traditionally the knife that only the head chef of a kitchen was permitted to use, the kiritsuke today is used by anyone who wants a knife with personality and precision in one.