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Fabricant : Hatsukokoro Zone de production : Seki/Japon Profil : Kiritsuke Petty Taille : 150 mm Type d’acier : Acier Inoxydable Acier ...
View full detailsManaka Hamono Tanrenjo (間中刃物鍛錬所) was founded in 1872 in Kasukabe City, Saitama Prefecture. Kisuke Manaka (real name Shunsuke Manaka) represents the...
View full detailsBeautiful Gyuto resulting from the collaboration of two childhood friends, Tora Tamura and Naohito Myojin, blacksmith and grinder. Tetsujin in Japa...
View full detailsYoshikane Hamono is located in Sanjo, Niigata and was founded in 1919. It is headed by Mr. Kazuomi Yoshida who continues to excel and evolve in the...
View full detailsKenji Togashi is a legendary blacksmith from Sakai and one of the few blacksmiths in Japan with the skills to forge quality honyaki blades. Since t...
View full detailsTakeshi Saji (1948) has over half a century of experience as a blacksmith. He has even earned the title of "traditional master craftsman" which is ...
View full detailsConsidéré comme l’un des meilleurs forgerons de la région, Yoshikazu Tanaka est forgeron depuis plus d’un demi-siècle. Il travaille maintenant avec...
View full detailsForgeron: Tsuyoshi Yoshizawa (吉澤 剛) Zone de production : Hirosaki, Aomori/ Japon Profil : Kiritsuke Petty Taille: 150mm Type d’acier: Acier des pou...
View full detailsKikuchiyo: Au début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge...
View full detailsKikuchiyo: Au début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge...
View full detailsIt is a hybrid design combining the characteristics of the Japanese Usuba and Yanagiba. Usuba is a dedicated vegetable knife, while Yanagiba is used to slice raw fish for sushi. Therefore, the Kiritsuke is designed as a general purpose knife for the preparation of traditional Japanese cuisine. Many Kiritsuke-style knives retain the unique bevel design of the Usuba and Yanagiba. Users therefore need to know what the use and maintenance of knives at a single angle entails.
A number of manufacturers are now producing dual-angle kiritsukes, often called kiritsuke gyuto, for Western users who appreciate the striking aesthetics of the profile but need the added versatility of a two-angle profile. The inverted ‘tanto’ profile of the kiritsuke makes the tip very agile but also deli...
It is a hybrid design combining the characteristics of the Japanese Usuba and Yanagiba. Usuba is a dedicated vegetable knife, while Yanagiba is used to slice raw fish for sushi. Therefore, the Kiritsuke is designed as a general purpose knife for the preparation of traditional Japanese cuisine. Many Kiritsuke-style knives retain the unique bevel design of the Usuba and Yanagiba. Users therefore need to know what the use and maintenance of knives at a single angle entails.
A number of manufacturers are now producing dual-angle kiritsukes, often called kiritsuke gyuto, for Western users who appreciate the striking aesthetics of the profile but need the added versatility of a two-angle profile. The inverted ‘tanto’ profile of the kiritsuke makes the tip very agile but also delicate, while the flat profile lends itself well to the cut.
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