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Kiritsuke Knives
Kiritsuke and K-Tip Japanese Knives
Kiritsuke-style knives combine a long, flat cutting profile with an angled K-tip for precise tip work. Double-bevel versions may resemble a flatter gyuto, a tall bunka, or a kiritsuke-nakiri hybrid, making them useful for push cutting, slicing, vegetable prep, and detailed work.
Choosing the right profile
Choose a longer kiritsuke gyuto when you want reach for proteins and larger vegetables. Choose a compact bunka or kiritsuke nakiri when you prefer a taller blade and more board contact in a smaller format.
For a more curved all-purpose chef-knife profile, browse our Gyuto collection. For a dedicated vegetable profile, browse our Nakiri collection.
Care
Use these precision knives on wooden or soft synthetic cutting boards. Hand wash, dry immediately, and avoid bones, frozen food, hard shells, twisting cuts, and lateral pressure on the fine tip.