Shun Classic Kiritsuke, 8"

A kiritsuke knife is a versatile prep knife that shines when you want clean, controlled cutting. The straighter edge is great for push cutting vegetables for precise julienne, dice and brunoise. The angled tip also helps with detail work, especially when portioning boneless proteins.

This kiritsuke knife has a straighter edge and a more pointed, angled tip than many chef’s knives. That shape helps it behave like a chef’s knife for everyday prep, while bringing a bit more precision for slicing and fine tip work. If you already own a chef’s knife, it can feel like a different way to work rather than a duplicate.

Yes. This kiritsuke knife has a slight curve to the belly, so you can still rock through herbs when that motion feels best. You will also notice it performs especially well with push cuts because of the straighter edge.

It is. The narrow, angled tip makes a kiritsuke knife handy for cleaning, trimming and portioning boneless proteins, with fish being a natural fit. It also slices cooked meat gracefully when you want clean, even pieces.

Store a kiritsuke knife with the edge protected and separated from other tools, such as in a knife block or on a magnetic strip. Use a stable cutting board, keep your guiding hand tucked and work at a steady pace until the longer, straighter edge feels familiar. For safest handling, avoid leaving the knife loose in a drawer where the edge can be damaged or reached unexpectedly.