Originating in pre-Meiji era Japan, the Kiritsuke was seen as a symbol of status, expertise and seniority, not just any were allowed to wield this particular knife. The term "Kiritsuke" in Japanese literally translates to slit open, looking at the shape and blade profile of this knife one can very much see its how it is a keen tool for that purpose.
Unlike most Western or Japanese knives, the Kiritsuke has a distinctive reverse tanto tip where instead of a blunt curve from the cutting edge to spine there is an additional angle for an exquisitely sharp tip. The Kiritsuke (also known as K-tip in the industry) was originally designed as an amalgamation of two specialised knives, the Usuba and Yanagiba. The rectangular shaped Usuba was used for chopping vegetables and the long and slender Yanagiba was used to produce thin slices of fish for sushi and sashimi.
The Kiritsuke being capable of excelling at multiple jobs in the kitchen made it a powerful master of knives, hence the reason as to why it was often reserved for the highest ranking executive chef in a professional Japanese kitchen.
Modernised Kiritsuke knives have a double-bevel allowing it to be used via both the right and left hand as well as making them less prone to chipping.
Use
The handsome and highly capable Kiritsuke can perform any task such as finely chopping vegetables, slitting the belly of a fish to preparing smooth and glossy slices of sashimi, it is an elegant leader of the kitchen.
Due to its straighter edge, the Kiritsuke is the pre- eminent choice for those who prefer traditional cutting techniques such as the pull-cut (from keel to tip) used for preparing Japanese fish dishes, the push-cut for slicing vegetables or up-down chopping.
With a blade length ranging from 230mm to 330mm, this knife was designed to perform long slices through delicate proteins such as fish.
A single slice achieved with a surgically sharp blade will minimise tear and keep the integrity and freshness of the ingredient. Koi Knives' Kiritsuke and accompanying K-tip collection will make the preparation of chicken, beef, pork, fish and any vegetable not only easy but an enjoyable task to look forward to and hone your skills upon.
