Best Kiritsuke Knife UK: 4 Top Japanese Picks for 2026

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Updated June 2026 · 7 min read · UK Japanese knife specialists

The kiritsuke is the knife Japanese chefs reach for when they want one blade to do almost everything — slice fish, push-cut vegetables and break down the day's prep without swapping tools. It looks the part, too, with that distinctive angled “K-tip”. If you're shopping for the best kiritsuke knife in the UK, the good news is you don't need to spend a fortune to get a genuinely capable one.

We've pulled together four kiritsuke knives we actually stock, compared on the things that matter — steel, blade length, handle and price — with the real customer ratings each one has earned. Every knife here is a modern, double-bevel kiritsuke, which means it's far more forgiving than the traditional single-bevel version and a sensible choice for a home kitchen.

Below you'll find a quick “how to choose” section, then the picks, an at-a-glance comparison table, and answers to the questions buyers ask us most.

What is a kiritsuke knife?

A kiritsuke (切付) is a long, multipurpose Japanese knife that blends two traditional blades: the yanagiba, used for slicing fish, and the usuba, used for vegetables. The result is a single knife that can handle long drawing cuts and fine vegetable work, which is exactly why it became known as a master chef's knife — in many traditional kitchens, only the head chef was permitted to use one.

Its signature feature is the angled tip, often called a “K-tip” or reverse-tanto point. That angle gives you precise control for detailed work near the tip — trimming, scoring, fine slicing — and it strengthens the point compared with a standard pointed blade. The heel section is largely flat, so you can push-cut vegetables much as you would with a santoku or nakiri.

Single bevel vs double bevel. Traditional kiritsuke are single-bevel — ground on one side only, at a very acute angle — which makes them razor-sharp but tricky to use and harder to maintain. The kiritsuke we stock are double-bevel, ground on both sides at roughly 15–20° per side. That makes them ambidextrous, more forgiving and perfectly suited to everyday cooking. If you've used a gyuto or santoku before, a double-bevel kiritsuke will feel familiar. For a fuller comparison, see our guide to kiritsuke vs chef knife vs santoku.

How to choose a kiritsuke

Blade length. Kiritsuke run long — most sit between 6 and 9 inches. A 6" blade (like the Makito) is nimble and easy to control on a small board; an 8–8.5" blade (the Kiritsuke Damascus or Ichika) gives you reach for long slicing strokes and bigger ingredients. If your kitchen and board are compact, lean shorter.

Steel. Most of our kiritsuke use a VG10 core wrapped in 67 layers of Damascus cladding. VG10 sits around 60–61 HRC on the Rockwell scale, holding a keen edge well while staying realistic to sharpen at home. The budget Haru uses forged 440C steel (around 58 HRC) — a little softer, but easy to live with and quick to bring back to sharp.

Handle. This is largely about feel and looks. The range spans classic coloured ebony, octagonal (a traditional Japanese profile that locks into the hand) and bright resin. Hold a few styles if you can; there's no wrong answer, only what suits your grip.

Care commitment. These are high-carbon Japanese blades, not dishwasher knives. Hand-wash and dry them, hone regularly, and sharpen on a whetstone when needed. It's a few seconds of care per use — and it's the difference between a knife that lasts a season and one that lasts decades. Our full Japanese knife care guide walks through it.

The best kiritsuke knives (UK)

Kiritsuke comparison at a glance

Knife	Price	Blade	Steel	Best for
Kiritsuke Damascus (Ebony)	£79.99	~8"	VG10 Damascus	All-round best
Makito Damascus	£84.99	6"	VG10 Damascus	Compact control
Ichika Damascus	£79.99	8.5"	VG10 Damascus	Reach & long slicing
Haru Kiritsuke — best value	£39.99	8"	Forged 440C	Budget entry

Our verdict: if you want the genuine article and the reassurance of hundreds of reviews, the Kiritsuke Damascus with the ebony handle is the one to buy. If budget is the priority, the Haru gets you the same versatile shape for half the price — just in a softer steel. Browse the rest of the kiritsuke collection or the wider Damascus knife range if you'd like to compare further.

Frequently asked questions

What is a kiritsuke knife used for?

It's an all-purpose Japanese knife that combines slicing and vegetable work. Use it to slice fish and meat with long drawing cuts, push-cut and prepare vegetables, and do fine detail work with the angled tip. For most cooks it can replace both a chef's knife and a santoku.

Is a kiritsuke better than a chef's knife or gyuto?

Not better, just different. A gyuto has a curved belly suited to rocking cuts; a kiritsuke has a flatter profile and angled tip, favouring push-cutting and precise tip work. Many cooks who push-cut rather than rock prefer a kiritsuke. See our kiritsuke vs chef knife vs santoku comparison.

Are these kiritsuke single or double bevel?

All four knives here are double-bevel — sharpened on both sides at roughly 15–20° per side. That makes them ambidextrous and much easier to use and maintain than a traditional single-bevel kiritsuke, which is really a specialist's tool.

What size kiritsuke should I buy?

If your board and kitchen are compact, a 6" blade like the Makito is easy to control. If you cook for a crowd or like long slicing strokes, an 8–8.5" blade (the Kiritsuke Damascus or Ichika) gives you more reach. When in doubt, around 8" is the most versatile starting point.

How do I keep a kiritsuke sharp?

Hand-wash and dry it after use, hone it regularly, and sharpen on a whetstone when it starts to lose its edge — a 1000-grit stone for sharpening and a higher grit to finish. Never put it in the dishwasher. Our guides to sharpening on a whetstone and Japanese knife care cover the details.

Is a kiritsuke a good first Japanese knife?

A double-bevel kiritsuke can be a great first Japanese knife if you're happy push-cutting rather than rocking. The budget Haru at £39.99 is a low-risk way to try the shape; if you love it, the VG10 Damascus versions are a natural step up.

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