Kiritsuke : Japanese Versatile Chef knife

What are the characteristics of the Kiritsuke Japanese knife?

Japanese blades have a solid reputation that goes back to the ancestral times of warrior swords. Indeed, the warriors called Samurai had some of the sharpest swords in the world. Later, the Japanese government banned such swords. So, many forges at that time decided to recycle them into kitchen knives.

Thus, Japanese knives are very practical sharp. That's why we don't hesitate to have them in the kitchen. Depending on the shape and composition of the blade and handle, a choice can be quickly made. So, there are several shapes of Kiritsuke knives. They are characterized by the back of their blade falling towards the tip.

On the other hand, Kiritsuke Japanese knives have a high and pointed blade. The length of the blade is variable and ranges from 15 to 24 cm. Moreover, the blade can be made of 3 layers. One of these layers is the core and is ultra-hard. Another layer made of steel is present and serves as protection.

It should be noted that the core layer mentioned above is usually made of pure steel and may contain a high carbon content. This allows the blade to be very hard and the edge is held for a long time. In addition, the knife is easy to sharpen, so it is easier to maintain.

What can I use this knife for?

The Japanese Kiritsuke knife is similar to the European chef's knife. It must be said that it is a kitchen knife that is rather universal. Therefore, it is easily found in cooks. Moreover, due to the characteristics of its blade, this knife is very useful in the realization of various tasks in the kitchen.

For example, the Kiritsuke Japanese knife is used to cut vegetables efficiently. It is also very useful for cutting meat into pieces. In addition, it is used to slice meat as well as fish. You can also use it to chop and mince all kinds of food such as fresh herbs.