# What is a kiritsuke knife

Source: https://edgeandhaft.com/blog/what-is-a-kiritsuke-knife
Published: 2026-10-09
Publisher: Edge & Haft

**Short answer:** A kiritsuke is a Japanese knife with a long, fairly flat edge and an angled, clipped tip that looks like a reverse tanto point. The traditional kiritsuke is single-bevel and combines the jobs of a yanagiba (slicing fish) and an usuba (cutting vegetables). Most kiritsuke knives sold to home cooks are double-bevel and work as an all-purpose chef knife with a flatter edge.

Kiritsuke knives look striking, and the name shows up on everything from traditional sushi knives to mass-market chef knives. That causes confusion. This page explains the two very different knives sold under the same name: the traditional single-bevel kiritsuke used in Japanese restaurant kitchens, and the double-bevel kiritsuke-style chef knife most US home cooks actually buy. It covers what each one is good at, how to cut with it, and how to decide if one belongs in your kitchen.

## What the name kiritsuke means

Kiritsuke (切付) roughly means "to slit open" or "to cut into". The defining feature is the tip: the spine slopes down in a straight line to meet a nearly flat edge, forming a sharp angled point often compared to a reverse tanto or a clipped point. The blade is usually long, commonly 210 to 270 mm, and fairly low compared with a santoku.

In Japan, the traditional kiritsuke has a reputation as an executive chef's knife, because the single-bevel version is demanding to use and sharpen. That history is part of why the shape is popular in marketing today.

## Traditional single-bevel kiritsuke

The traditional kiritsuke is ground on one side only, like a yanagiba or usuba. The front face carries the bevel, and the back is slightly hollow (the ura) with a narrow flat rim. This makes a very keen edge that slices fish cleanly and cuts thin vegetable sheets, but it also steers in the cut and takes practice to control.

It is meant to do two jobs: long draw slices of raw fish like a yanagiba, and precise vegetable work like an usuba. Because it compromises on both, many professional cooks still prefer the dedicated knives. Single-bevel kiritsuke are made for right-handed or left-handed use, so a left-handed cook needs a mirrored version. See our page on [left-handed Japanese knives](https://edgeandhaft.com/blog/left-handed-japanese-knives).

## Double-bevel kiritsuke for home cooks

Most kiritsuke knives in US stores, including models from Shun, Miyabi and many Damascus-clad brands, are double-bevel. They are sharpened on both sides like a [gyuto](https://edgeandhaft.com/blog/what-is-a-gyuto-knife-used-for) and behave like a chef knife with a flatter edge and the angled tip. Some makers call them a kiritsuke-style chef knife or kiritsuke gyuto.

For home use this is the version that makes sense. It handles vegetables, boneless meat and fish, and it sharpens on a whetstone the same way as any double-bevel Japanese knife. The flatter edge favors push cuts and long pull cuts. The angled tip is good for fine work such as scoring and trimming, though it is more fragile than a rounded tip.

| Feature | Traditional single-bevel | Double-bevel (home) |
| --- | --- | --- |
| Grind | One side, hollow back (ura) | Both sides, symmetric or near symmetric |
| Main uses | Slicing raw fish, fine vegetable work | All-purpose prep like a chef knife |
| Handedness | Right or left specific | Works for either hand on most models |
| Learning curve | Steep: steers in the cut | Similar to a gyuto |
| Sharpening | Bevel side plus light work on the ura | Standard double-bevel whetstone method |

Single-bevel vs double-bevel kiritsuke

## What a kiritsuke is good for

A kiritsuke is not good at rocking, because there is little belly to rock on. It is also a poor choice for bones, frozen food or hard squash where you might twist the blade. The pointed tip can snap if dropped or used to pry. If that happens, see our [broken knife tip fix](https://edgeandhaft.com/blog/broken-knife-tip-fix).

- Push cutting and slicing vegetables thanks to the flat edge
- Long pull slices through boneless fish and meat
- Julienne and fine brunoise with the long straight edge
- Precise tip work like scoring fish skin or trimming silver skin
- Cooks who like a flat profile but want more length than a santoku

Note: Keep the tip safe: store the knife in a block, saya or on a magnetic strip, never loose in a drawer.

## Kiritsuke vs gyuto: which should you buy

A gyuto has more curve toward the tip, so it allows rocking and is more forgiving for mixed tasks. A double-bevel kiritsuke has a flatter edge and a stronger visual statement. If you cut mostly with push and pull strokes and like a flat edge, the kiritsuke works well. If you rock-chop or want the most versatile first Japanese knife, a gyuto is usually the safer pick. Our [gyuto vs kiritsuke](https://edgeandhaft.com/blog/gyuto-vs-kiritsuke) comparison goes deeper, and [types of Japanese knives](https://edgeandhaft.com/blog/types-of-japanese-knives) shows the full lineup.

For length, a 210 mm kiritsuke suits most home boards. A 240 mm version gives more reach for long slices but needs a larger board. When shopping, check the listing to confirm whether the knife is single or double-bevel. Our [best kiritsuke knives](https://edgeandhaft.com/best/best-kiritsuke-knives) guide notes the grind for each pick.

[Compare kiritsuke knives](https://edgeandhaft.com/best/best-kiritsuke-knives)

## Sharpening and care

Sharpen a double-bevel kiritsuke like any Japanese chef knife, holding the maker's angle and working the flat section and tip separately so the tip does not get rounded over. Lift the handle slightly as you reach the angled tip. Our [whetstone guide](https://edgeandhaft.com/blog/how-to-sharpen-a-japanese-knife-on-a-whetstone) covers the steps, and the [sharpening angle finder](https://edgeandhaft.com/tools/sharpening-angle-finder) shows factory angles by brand.

Single-bevel kiritsuke need a different method: most work goes on the bevel side, followed by a few light, flat strokes on the back to remove the burr without destroying the ura. Many owners send single-bevel knives to a professional. Either type should be hand washed and dried right away. Carbon steel versions need extra care against rust; see [carbon vs stainless Japanese knives](https://edgeandhaft.com/blog/carbon-vs-stainless-japanese-knives).

## Frequently asked questions

**Is a kiritsuke good for beginners?** A double-bevel kiritsuke is usable by a beginner who likes push cuts, but a gyuto or santoku is more forgiving. A single-bevel kiritsuke is not a beginner knife.

**Is a kiritsuke a chef knife?** The double-bevel kind works as a chef knife with a flatter edge and angled tip. The traditional single-bevel kind is a specialist knife for fish and vegetables.

**Can left-handed cooks use a kiritsuke?** Double-bevel kiritsuke usually work for either hand. Single-bevel versions must be bought as left-handed models.

**What size kiritsuke should I get?** For most home kitchens, 210 mm is a practical length. Choose 240 mm if you have a large board and slice a lot of fish or roasts.

## Gear guides for this topic

- https://edgeandhaft.com/best/best-kiritsuke-knives
- https://edgeandhaft.com/best/best-gyuto-knives
- https://edgeandhaft.com/best/best-japanese-kitchen-knives