Home / Cutlery Types / Kiritsuke (Executive Chef Knife)

Bevel Type Analysis

Single Bevel (Kataba)

Traditional single-bevel (Kataba) blades are flat or slightly concave on the back (Urasuki) and beveled only on the front. This enables clean, razor-sharp surgical slices without pushing or squeezing foods—highly favored by Japanese sushi and sashimi chefs.

Cutting Mechanics

Single vs Double Bevel Cut Mechanics

knife

Kiritsuke (Executive Chef Knife)

Kiritsuke

Description

The Kiritsuke is a traditional multi-purpose Japanese knife with a signature angled tip (reverse tanto profile). In professional Japanese kitchens, it has often been treated as a symbol of status and expertise and is frequently associated with senior chefs. It combines the capabilities of the Yanagiba (sushi slicer) and the Usuba (vegetable knife).

Best For

✓ Slicing sashimi

✓ Julienne prep

✓ Slicing cooked meats

✓ Precision tip work

Blade Characteristics

Usually single-bevel (Kataba), though double-bevel versions (Kiritsuke-Gyuto) are popular for homes.
Striking sword-like design with an aggressive clip-point tip.
Long blade (240mm to 300mm) that requires spacious prep areas.
High versatility for fish, vegetables, and boneless proteins.

Steel Recommendations

For this type of blade, professional makers typically suggest: Yasuki Blue Paper Steel (Aogami) or White Paper Steel (Shirogami) for ultimate push-cutting geometry and ease of hand whetstone sharpening.