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Best Kiritsuke Knife: Kiritsuke vs Gyuto and How to Choose
What is a kiritsuke knife, and should you buy one? A kiritsuke is a Japanese knife with a long, fairly flat edge and an angled, "reverse tanto" tip. Traditionally it's a single-bevel slicer, but most modern kiritsuke for home cooks are double-bevel and used like a gyuto. Choose one if you mostly push-cut and slice and like the look and fine tip work. Choose a gyuto if you like a curved edge for rocking. Dalstrong's Shogun 8.5" Kiritsuke is $159.
Dalstrong prices are from dalstrong.com as of November 3, 2026.
Kiritsuke vs gyuto vs santoku
| Kiritsuke | Gyuto | Santoku | |
|---|---|---|---|
| Edge profile | Long and fairly flat | Curved belly | Flat-ish, short |
| Tip | Angled (reverse tanto) | Pointed | Rounded (sheep's foot) |
| Best motion | Push cuts, pull slicing | Rocking and slicing | Chopping and push cuts |
| Typical length | 8–9.5" | 8–9.5" (210–240 mm) | 5–7" |
| Read more | Kiritsuke vs chef's knife | Best gyuto | Best santoku |
Dalstrong's kiritsuke
The Shogun Series 8.5" Kiritsuke ($159) is a double-bevel kiritsuke-style chef's knife. It has an AUS-10V core with 66-layer Damascus at 62+ HRC and a G10 handle. Want a curved edge for rocking instead? The Shogun 8" Chef's Knife ($129) is the gyuto-style alternative.
Who should get a kiritsuke?
- Yes: cooks who push-cut vegetables, slice proteins in long strokes, and want a precise tip for scoring and fine work.
- Maybe not: cooks who rock-chop herbs, which a curved gyuto or German chef's knife does better, or anyone breaking down bone-in poultry (use a cleaver).
- Careful: the angled tip is fine, so avoid prying and twisting.
How to choose a kiritsuke in 7 steps
- Single or double bevel? Most home cooks should choose double bevel.
- Pick a length. 8–9.5" suits most boards.
- Choose the steel. Stainless is low-maintenance. See AUS-10V vs carbon steel.
- Choose a handle. Western or Japanese, whichever you prefer.
- Check the weight and balance in a pinch grip.
- Protect the tip. Use a saya or blade guard.
- Plan sharpening. See best knife sharpener.
Kiritsuke checklist
- Double bevel for all-round home use
- 8–9.5" blade
- Comfortable pinch grip
- Blade guard for the tip
- Hand wash and dry
Frequently asked questions
What is a kiritsuke knife used for?
Slicing and push-cutting vegetables, fish and boneless meat. Its long, flat edge and angled tip also make it good for fine tip work.
Kiritsuke vs gyuto: which is better?
Neither is better overall. A kiritsuke's flatter edge favors push cuts and slicing, while a gyuto's curved belly is easier for rocking. Many home cooks find a gyuto more forgiving.
Is a kiritsuke good for beginners?
A double-bevel kiritsuke can be. Traditional single-bevel kiritsuke are specialist knives best left to experienced cooks.
Is a kiritsuke single or double bevel?
Traditionally single bevel. Most modern kiritsuke-style chef's knives, including Dalstrong's Shogun 8.5", are double bevel.
Does Dalstrong make a kiritsuke?
Yes. The Shogun Series 8.5" Kiritsuke ($159 as of Nov 3, 2026) has an AUS-10V core with 66-layer Damascus at 62+ HRC.
Sources: Dalstrong product pages; Dalstrong knife guides. Checked November 3, 2026.
