Kiritsuke

Typically the Kiritsuke is reserved for the head chefs and is where the name K-Tip comes from. The cutting edge is flat except for a subtle curve leading into the tip which makes it excel at push / pull cuts. This means the knife is fully removed from the cutting board to reset your next cut, no rock chopping. With a little practice this cutting style becomes extremely accurate and efficient. Traditionally, this knife is made in a single bevel fashion but requires a lot of experience to use effectively, because of this, we make ours double bevel to accommodate more of our customer base. Just like the Guyto, they come in lengths ranging from 210mm - 255mm (8.26” - 10.04”) and are available in both stainless as well as carbon steel. Stainless requires less maintenance during use and is what we recommend to most people since its what most home cooks are accustomed to using. Carbon provides a superior cutting edge that will last longer and is easier to maintain but it requires additional care during use to prevent rust from occurring. A patina WILL occur on the blade which is a good thing as it makes the blade more impervious to moisture but will never be as rust resistant as stainless. Check out our knife care page to learn more.