The Kiritsuke is known as the Master Chef’s knife in Japan. This blade can be used for any task on which you would use a regular chef’s knife. Whether you need a julienne, dice, or brunoise cut for your vegetables or a versatile knife for cleaning and cutting boneless meats, particularly fish, the Kiritsuke is the answer. The straight edge makes this knife ideal for push cuts and slicing. Once you use the Kiritsuke, you will find yourself reaching for it more than any other knives.
