Kiritsuke knives have one of the few multipurpose traditional Japanese blades, and can be used as a yanagi (fish slicer) or an usuba (vegetable knife). These sword shaped knives feature a straighter edge than a yanagi for vegetables, and a longer blade than an usuba for slicing fish with ease. The user must be highly skilled with traditional Japanese knives in order to utilize this unique kiritsuke style design and single edged blade properly. Traditionally, these knives are used only by the executive chefs as a symbol of status and due to its difficulty in use.
FunctionYanagi + usuba hybrid
EdgeSingle edge, sword-shaped
Used ByExecutive chefs
Feature
Description
Function
Hybrid of a yanagi (fish slicer) and an usuba (vegetable knife)
Blade Shape
Straighter edge than a yanagi, longer blade than an usuba
Skill Level
Requires high skill with traditional Japanese single-edged blades
Tradition
Reserved for executive chefs as a symbol of status
