Kiritsuke Knife – Steel Sashimi & Meat Slicing Knife 20cm
Kiritsuke Knife – Steel Sashimi & Meat Slicing Knife 20cm
Kiritsuke Knife – Precision Slicing for Every Kitchen
Elevate your cooking with this high-quality Kiritsuke Knife, a versatile Japanese-style blade designed to handle everything from delicate sashimi slices to hearty meat cuts. Whether you're a home cook or a seasoned chef, this multi-purpose kitchen knife delivers clean, effortless cuts every time.
Made in Mainland China.
Why You'll Love This Knife
- Razor-Sharp Steel Blade: Crafted from high-grade steel with a blade angle exceeding 60°, this knife maintains a keen edge for precise, clean slicing.
- Versatile Kiritsuke Design: A hybrid profile that excels at slicing fish for sashimi, breaking down meats, and general kitchen prep — one knife, endless uses.
- Ideal Blade Length: The 20 cm blade provides the perfect reach for smooth, single-stroke slices without dragging or tearing.
- Comfortable Handle: A well-proportioned 14 cm handle offers a secure, balanced grip for confident, controlled cutting.
- No Concerning Chemicals: Free from high-concern chemicals, making it a safe and responsible choice for your kitchen.
Knife Specifications
| Blade Material | Steel |
| Blade Length | 20 cm |
| Handle Length | 14 cm |
| Blade Angle | >60° |
| Type | Kiritsuke / Slicing Knife |
| High-Concern Chemicals | None |
| Origin | Mainland China |
Perfect For
- Slicing sashimi and sushi-grade fish
- Portioning meat, poultry, and roasts
- Vegetable prep and general kitchen tasks
- Home cooks looking to upgrade their knife collection
- Anyone who appreciates Japanese-inspired blade design
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Learn more: Nutrition.gov on cooking and food safety
Frequently Asked Questions
Q: What makes a Kiritsuke knife different from a standard chef's knife?
A: The Kiritsuke knife features a distinctive angled tip and a longer, flatter blade profile rooted in Japanese culinary tradition. This design makes it especially effective for precise slicing of fish (such as sashimi), thin cuts of meat, and fine vegetable prep — offering more control and versatility than a typical Western chef's knife.
Q: What is the blade material and how do I care for this knife?
A: The blade is made from high-grade steel with a sharp edge angle exceeding 60°. For best results, hand-wash and dry the knife immediately after use to maintain the blade's integrity. Store it in a knife block or on a magnetic strip to protect the edge. Avoid putting it in the dishwasher, as this can dull the blade over time.
Q: Is this knife suitable for both fish and meat?
A: Absolutely. The Kiritsuke knife is a multi-purpose blade ideal for slicing sashimi-grade fish, portioning meats, carving roasts, and handling everyday kitchen prep. Its 20 cm blade length and sharp steel construction make it a reliable all-rounder for any cooking task.