Shun Classic Kiritsuke

In Japan the kiritsuke is the master chef's knife — traditionally the blade reserved for the head of the kitchen. The shape earns that status: a long, straight edge with a dramatic angled tip that gives you a chef's knife's reach and a slicer's precision in one tool. Use it the way you'd use a chef's knife, but expect it to do a few things better. The straighter edge excels at push cuts, so julienne, dice, and brunoise come out cleaner and faster. The narrow tip is ideal for detail work and for cleaning and portioning boneless proteins, fish especially. It slices cooked meat gracefully. Shun's version keeps a slight curve to the belly, so it still rocks through herbs when you want it to — a friendlier introduction than a fully flat traditional kiritsuke. If you already own a chef's knife and want your next knife to change how you work rather than duplicate what you have, this is it. Click here to read more about this knife's construction. Free sharpening on all Shun cutlery for as long as you own it. Click for details