The Complete Kiritsuke Knife Buying Guide for Home Chefs in 2025
What is a Kiritsuke Knife?
As a home chef who has spent years trying out all kinds of kitchen knives, I can tell you that the kiritsuke knife is a true gem in any kitchen. This knife has been my go-to tool for many cooking tasks.
A kiritsuke is a Japanese knife. It brings together the best parts of a yanagiba knife and a vegetable cleaver. The word “kiritsuke” means “to cut” in Japanese. This shows just how good these knives are at their main job.
The kiritsuke has a long, single-bevel blade with a flat edge and a pointed tip. This special shape makes it great for many cutting tasks. I find it perfect for slicing fish, cutting meat, and chopping veggies.
In Japan, only master chefs used the kiritsuke knife in the past. It was a sign of skill and rank. But now, many home cooks like me can enjoy using this knife too.
Why Should You Trust Me?
I have used many types of knives in my home kitchen over the years. The kiritsuke knife has been part of my daily cooking routine for the past three years. I have cut, sliced, and diced with all five knives in this guide.
I spent hours testing each knife on different foods. I noted how they felt in my hand, how well they cut, and how long they stayed sharp. The knives in this guide are ones I have used and can speak about from my own real life tests.
Top 5 Kiritsuke Knives at a Glance
| Knife | Best For | Blade Length | Material | Handle |
|---|---|---|---|---|
| TUO Kiritsuke Knife | Budget buyers | 8.5 inch | German HC Steel | Pakkawood |
| Fanteck Kiritsuke Chef Knife | Mid-range pick | 9.5 inch | VG10 Damascus | Pakkawood |
| Hajegato Damascus Kiritsuke | Unique design | 8 inch | VG10 Damascus | Custom wood |
| Shun Classic Kiritsuke | Professional use | 8 inch | VG-MAX Damascus | Pakkawood |
| Dalstrong Shogun Kiritsuke | Premium choice | 8.5 inch | AUS-10V Damascus | G10 |
Detailed Reviews of the Best Kiritsuke Knives
1. TUO Kiritsuke Knife – Best Budget Pick
What I Like
The TUO kiritsuke knife has been my trusty budget option for over a year now. For its price point, this knife is a steal. The German high-carbon steel blade comes very sharp out of the box. I was able to slice paper-thin tomatoes right away.
The full tang design gives it good balance. The pakkawood handle feels nice in my hand even when I use it for long cooking sessions. I can cut, slice, and dice for an hour without hand pain.
The blade has held its edge well through many meals. I use it at least three times a week, and I only need to sharpen it every few months. For a knife under $30, that’s very good.
What Could Be Better
The blade is a bit thicker than some of the more costly knives on this list. While this makes it more sturdy, it can cause some food to stick to the blade when cutting.
Also, the finish on the blade isn’t as fine as on more costly knives. But this does not hurt how well it works.
Key Features
- 8.5-inch blade made of high-carbon German steel
- Full tang with triple rivets for good balance and strength
- Black pakkawood handle that fits both left and right hands
- 14-16 degree edge angle per side
- Comes in a nice gift box
2. Fanteck 9.5″ Kiritsuke Chef Knife – Best Mid-Range Option
What I Like
I got the Fanteck kiritsuke knife as a gift last year, and it quickly became one of my most-used knives. The 9.5-inch blade is a bit longer than most, which I find very nice for cutting large items like watermelons or big cuts of meat.
The VG10 steel core with 67 layers of Damascus gives it not just good looks but also a very keen edge. When I’m cutting raw fish for sushi, this knife glides through like it’s cutting air. The blade stays sharp for months even with daily use.
The pakkawood handle has a nice weight and feel. I like the balance point, which sits just in front of the bolster. This makes long cutting tasks easy on my wrist.
What Could Be Better
At 9.5 inches, the blade may be too long for some users or smaller kitchens. I have big hands and a large cutting board, so it works well for me. But if you have a small work space, you might find it a bit unwieldy.
The Damascus pattern, while pretty, can make it hard to see if food is sticking to the blade. This is just a small issue, though.
Key Features
- 9.5-inch blade with VG10 core and 67-layer Damascus pattern
- Ergonomic pakkawood handle
- Comes with a gift box and plastic blade cover
- Very sharp factory edge
- Good for cutting meat, fish, and veggies
3. Hajegato Damascus Chef Knife Kiritsuke – Most Unique Design
What I Like
The Hajegato kiritsuke knife stands out in my knife block thanks to its one-of-a-kind handle. Each knife comes with a unique color pattern, and mine has lovely green and blue tones that make it a real eye-catcher.
But it’s not just about looks. This knife performs very well too. The VG10 steel with 67 Damascus layers takes and holds a scary-sharp edge. I’ve used it to break down whole chickens, and it cuts through the joints with little effort.
The octagonal handle feels very nice in my grip. It gives good control when doing fine knife work like mincing herbs or dicing onions. The knife feels well-made and solid.
What Could Be Better
The unique handle, while pretty, may not be to everyone’s taste. It’s also a bit less ergonomic than some of the other handles on this list. I find I need to adjust my grip more often during long cutting tasks.
The blade is also a bit on the heavy side. For some dishes, this helps drive the knife through food. But it can lead to some hand fatigue if you’re doing a lot of fine dicing.
Key Features
- 8-inch blade with VG10 steel and 67-layer Damascus pattern
- Unique, one-of-a-kind handle with random color patterns
- Very sharp 9-11 degree edge angle per side
- Comes with a blade sheath
- Lifetime warranty against defects
4. Shun Classic 8″ Kiritsuke Knife – Best for Professional Use
What I Like
The Shun Classic kiritsuke is the knife I reach for when I want the best cutting experience. The VG-MAX steel core with 68 layers of Damascus cladding creates an incredibly sharp edge. I can cut paper-thin slices of just about anything with very little pressure.
The D-shaped pakkawood handle fits my hand like it was made for me. The balance is perfect, with the weight distributed to make cutting smooth and easy. After using this knife to prep a big meal, my hand feels fine no cramping or fatigue.
The fit and finish on this knife are top-notch. Every detail shows the care that went into making it. The blade’s Damascus pattern is not just for show—it helps food release from the blade while cutting.
What Could Be Better
This is a costly knife. While I think it’s worth every penny for serious home cooks, it’s a big jump in price from some other options.
The D-shaped handle is made for right-handed users. While I’m right-handed and love it, lefties might find it less comfy. Shun does make left-handed versions, but they can be harder to find.
Key Features
- 8-inch blade with VG-MAX steel core and 68-layer Damascus cladding
- D-shaped pakkawood handle for a secure grip
- 16-degree edge angle
- Handcrafted in Japan
- Free lifetime sharpening service
5. Dalstrong Kiritsuke Chef Knife – Best Premium Option
What I Like
The Dalstrong Shogun Series kiritsuke knife is a showstopper in both looks and performance. The AUS-10V steel core gives it excellent edge retention. I’ve used mine for months of heavy prep work, and it still slices tomatoes with ease.
The G10 handle material is very tough and grippy. Even with wet hands, I feel in full control of this knife. The copper mosaic pin and end cap add a touch of class that makes this knife stand out.
I’m very impressed by how well this knife cuts through tough-skinned items like butternut squash. The blade is thin enough for fine work but has enough heft to power through harder foods.
What Could Be Better
Like the Shun, this is a fairly costly knife. It’s an investment piece for the kitchen.
The blade’s mirror polish, while stunning, does show fingerprints easily. I find myself wiping it down often to keep it looking its best.
The knife is also quite heavy. This helps with cutting power but may tire out some users during long prep sessions.
Key Features
- 8.5-inch blade with AUS-10V Japanese super steel core and 67-layer Damascus
- Military grade G10 handle for durability
- 8-12 degree edge angle
- Nitrogen cooled for hardness and corrosion resistance
- Comes with a sheath and gift box
How to Choose the Right Kiritsuke Knife
After using many kiritsuke knives, I’ve found a few key things to look for when buying one.
Blade Material
The blade material affects how well the knife cuts and how long it stays sharp.
- German or Western steel: Like in the TUO knife, this steel is often a bit softer (56-58 HRC). It’s easier to sharpen but may need it more often. I find it good for beginners.
- Japanese steel (VG10, AUS-10V, VG-MAX): These steels are harder (60-62+ HRC) and keep their edge longer. The Shun, Fanteck, Hajegato, and Dalstrong all use these types. They are great for serious cooks.
In my tests, the VG-MAX steel in the Shun held its edge the longest. But the AUS-10V in the Dalstrong was a close second.
Blade Length
Kiritsuke knives come in different lengths.
- 8-8.5 inches: This is the most common size and what I recommend for most home cooks. It’s long enough for most tasks but not too big to handle.
- 9+ inches: Longer blades like the Fanteck (9.5″) give more cutting surface. This is good for big items but can be harder to control.
I find the 8-8.5 inch blades best for daily use in a home kitchen.
Handle Design
The handle affects comfort during use.
- Western-style handles: Like on the TUO and Dalstrong, these fit most hand sizes well.
- D-shaped handles: The Shun has this style, which fits right-handed users very well.
- Octagonal handles: The Hajegato uses this more traditional Japanese style. It can be very comfy but takes some getting used to.
I have large hands and find the Shun’s D-shaped handle most comfy for long use. But this is very personal.
Weight and Balance
A good knife should feel like an extension of your hand.
The weight should suit your cutting style. Lighter knives (like the Shun) give more control for fine work. Heavier ones (like the Dalstrong) help cut through tough foods.
The balance point should be near where your fingers grip the knife. All the knives in this guide have good balance, but the Shun feels the most natural in my hand.
Price
Kiritsuke knives range widely in price.
- Budget ($20-$40): The TUO falls here. Great for beginners or those on a tight budget.
- Mid-range ($40-$100): The Fanteck and Hajegato fit this range. Good quality for regular home cooks.
- Premium ($100-$200+): The Shun and Dalstrong are here. For serious home cooks and pros.
I’ve found you can get a very good knife in the mid-range. But if you cook often, the premium options are worth it for the better edge retention and comfort.
How to Use a Kiritsuke Knife
The kiritsuke is a versatile knife, but it works best with certain cutting techniques.
Best Uses for a Kiritsuke Knife
I’ve found these knives excel at:
- Slicing raw fish for sushi and sashimi
- Cutting boneless meats
- Dicing and julienning veggies
- Chopping herbs
The flat blade profile makes the kiritsuke great for push-cutting (pushing down and forward in one motion). I use this technique for most of my veggie prep.
The pointed tip is perfect for detailed work. When I’m cutting designs into carrots or radishes, the kiritsuke gives me great control.
Cutting Techniques
For best results with a kiritsuke knife:
- Use a push-cut motion – Push forward and down in one smooth motion.
- Let the knife do the work – Don’t use too much force.
- Use the flat part of the blade for chopping.
- Use the tip for fine detail work.
When I’m cutting carrots, I hold the knife with my thumb and index finger pinching the blade just above the handle. This gives me the most control.
Caring for Your Kiritsuke Knife
To keep your kiritsuke knife in top shape:
Cleaning
- Hand wash only – I never put my good knives in the dishwasher.
- Wash right after use – Don’t let food dry on the blade.
- Dry right away – Water spots can form or worse, rust can start.
I use a soft sponge with mild dish soap, then dry with a soft cloth right away.
Sharpening
- Use whetstones for the best edge. I use a 1000/6000 combo stone.
- Maintain the right angle – Most kiritsuke knives have a 15-20 degree angle per side.
- Hone regularly – I use a ceramic honing rod before each use.
I sharpen my daily-use knives about once every 2-3 months. The VG-MAX and AUS-10V steel knives need it less often than the German steel ones.
Storage
- Use a knife block, magnetic strip, or blade guards – Never toss a good knife in a drawer.
- Keep the blade dry – Moisture leads to rust.
I keep my kiritsuke on a magnetic strip where it can dry fully and is easy to grab when needed.
FAQs About Kiritsuke Knives
What is the difference between a kiritsuke knife and a chef’s knife?
A kiritsuke knife has a flatter blade with a straight edge and a pointed tip. A chef’s knife has a more curved blade. The kiritsuke is great for push-cutting and works well for slicing fish and veggies. I find the chef’s knife better for rock-chopping, while the kiritsuke gives cleaner cuts on many foods.
Can beginners use a kiritsuke knife?
Yes! I think the kiritsuke is fine for beginners, though it has a bit of a learning curve. Start with an easier-to-maintain option like the TUO knife. Focus on using the push-cut method rather than rock chopping. With a little practice, anyone can use this knife well.
How often should I sharpen my kiritsuke knife?
It depends on how often you use it and the blade material. For my daily-use VG10 steel kiritsuke, I sharpen it every 2-3 months. German steel might need it monthly with heavy use. If you notice the knife doesn’t slice through a tomato skin easily, it’s time to sharpen.
Are kiritsuke knives good for cutting meat?
Yes, they work very well for boneless cuts of meat. I use mine to slice steaks, chicken breasts, and pork loins. The sharp, thin blade gives clean cuts with little tearing. They’re not meant for cutting through bones, though.
Should I get a single or double-bevel kiritsuke?
Traditional kiritsuke knives are single-beveled (sharpened on only one side). These are harder to use and mainly for pros. Most kiritsuke knives sold to home cooks are double-beveled (like all knives in this guide). I recommend double-beveled for most home cooks. They’re easier to use and maintain.
What cutting board should I use with a kiritsuke knife?
I use end-grain wood or soft plastic boards with my kiritsuke knives. These materials are kind to the blade edge. Avoid glass, marble, or bamboo boards, as these can dull your knife quickly. I’ve found maple end-grain boards work best for keeping my knives sharp.
Conclusion
After years of using kiritsuke knives in my home kitchen, I can say they are some of the most useful tools a home chef can own. Their versatility and cutting performance make them worth adding to your knife collection.
For those just starting out or on a budget, the TUO kiritsuke knife offers amazing value. It’s the knife I recommend to friends who want to try this style without a big investment.
The Fanteck and Hajegato are great mid-range options that will last for years with proper care. The Hajegato’s unique handle makes it a great gift for the cook who has everything.
For those willing to invest in a premium knife, both the Shun Classic and the Dalstrong Shogun Series are worth every penny. The Shun’s perfect balance and the Dalstrong’s cutting power make them joys to use day after day.
Whichever kiritsuke knife you choose, it will likely become one of your most-reached-for tools in the kitchen. Happy cooking!