Tojiro DP Kiritsuke 160mm
R1,650.00
Tojiro
Tojiro is one of the few manufacturers in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after-sale service. As a result, they can deliver high quality because they are committed to being directly involved in every aspect of making their knives.
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Kiritsuke
Kiritsuke Knife (切付包丁 – pronounced: Kiritsuke Bōchō) literally translated from Japanese means to ‘slit open’. The name insinuates that it finely slices open produce which is true as it is used for delicately opening up and producing smooth cuts.
The Kiritsuke is one of the few traditional multipurpose Japanese knives and the long sword-like design allows it to perform multiple tasks such as cutting vegetables and slicing fish. The straight blade profile and the edge does not allow for rock-cutting vegetables. A pull-cut motion for slicing raw fish and a push-cut motion for slicing vegetables should be applied.
The Kitisuke knife has a long, sword-like shape with a flat blade and a reverse tanto tip. The long length allows for easy slicing and the tip for precision work. The Kiritsuke has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
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