Ah yes, the legendary Kiritsuke blade. Renowned for their striking looks and favourited by chefs because of their practicality!
Kiritsuke knives are a hybrid design that combines the features of a Japanese Usuba and that of the Yanagiba knife. It features a reverse tanto profile, which makes the pointed tip incredibly nimble. But the flat cutting profile allows it to be used exceptionally efficiently for any kind of chopping or push cutting motions. But, this also means that it’s not always the best choice if you prefer to use a rocking-chop technique as many Western chefs prefer.
Most of the traditional Japanese Kiritsuke knives have a single-bevel (flat back), which is meant to pay respect to the Usuba and Yanagiba blade profiles that they originated from.
However, a number of Knife Forgers are creating double bevel Kiritsukes, which are being called “Kiritsuke Gyutos.” The primary influence of this new design is the demand from western chefs who appreciate the aesthetics of the Kiritsuke profile, but they also need the added versatility of a double bevel.
Ultimately, a Kiritsuke is very visually appealing and some of the longer versions even look like a sword.