Kai Shun Classic Kiritsuke

A Japanese kiritsuke knife that takes care of most food prep, with a handle moulded to fit perfectly to a right-handed grip. Part of the extensive Kai Shun Classic range, which we consider the best of the best.

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This Kai Shun Classic Kiritsuke combines centuries-old Japanese Samurai blacksmithing with modern and sophisticated manufacturing processes for the modern cook. Every knife in their world-renowned Classic range has a steeply tapered blade, which makes it much sharper than a Western knife. A core of hard VG MAX steel, surrounded by 32 layers of Damascus steel, makes it extremely durable and rust-resistant, ensuring the knife retains its edge in between sharpenings. The layers, which create a unique pattern on each knife, help prevent food from sticking to the side of the blade. High-quality resins have been added to the pakkawood handle for resilience and moisture resistance. The handle features a chestnut (or ‘D’) shape that moulds perfectly to your right hand.

Kiritsuke literally translates to "slit open". Similar to the Santoku, this traditional blade shape is brilliant for cutting vegetables, fish or meat. The pointed blade is ideal not only for paring, cutting and chopping but also for filleting. The notch at the rear end of the blade allows the handle and blade to be enclosed, allowing safe handling when working quickly. Considered an all-rounder in Japanese cuisine this blade shape is widely used for preparing sashimi and fine slicing of vegetables. Made in Japan.

Read our Japanese knife care guide .

---BENEFITS--- ‘A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the handle is perfectly crafted.'