The "kiritsuke knife" is the Japanese version of the traditional western chef's knife, originally used specifically for cutting large pieces of beef, hence the name "kiritsuke knife". The Kiritsuke knife is a multi-purpose cooking knife suitable for cutting most types of meat, fish, vegetables, fruits, and spices.
Compared with the classic chef's knife, the blade of the kiritsuke knife is less curved, lighter, thinner, and sharper. At the same time, the kiritsuke knife has a longer blade, and the standard size is about 8-12 inches.
Features of kiritsuke knife:
· Longer blade can cut longer ingredients
· Thinner, harder blade
· Curved blade for "rocking" cuts
· Sharp tip helps to get into tighter places, flexible, and smooth
