Kiritsuke 切付 Chef & Slicer Hybrid 210-270mm
Our kiritsukes are double-bevel kiritsuke gyutos. They have the flat profile and angled tip of the traditional kiritsuke on a chef's knife blade that any cook can use, whichever hand they cut with.
About Kiritsuke
The straight edge suits push cuts and long slices, and the tip handles precise work. These are 210 to 240mm knives in SG2 and VG10 with a damascus pattern, with ebony or buffalo horn handles.
SG2 holds its edge longer than most steels we carry. Every knife is made in Japan.
A prestige blade — traditionally reserved for the head chef.
Long flat profile with an angled tip; slicing and vegetable work in one knife.
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SANTOKU三徳
All-purpose Home Knife
150-180mm
Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg
PETTYペティ
Utility Knife
120-150mm
Perfect companion knife; extremely maneuverable. Mini chef knife profile.
Gyuto牛刀
Japanese Chef’s knife
180-220mm
Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts
Nakiri菜切
Vegetable Knife
165-180mm
Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.
Sujihiki筋引
Slicer
230-300mm
Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
Deba出刃
Fish Butchery Knife
165-210mm
Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
Yanagiba柳刃
Sushi/Sashimi Knife
240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.