Slicing salmon into thin slices with the long kiritsuke

Long Kiritsuke Slicing Knife 27 cm – Layered Steel Blade, Pakkawood Handle

€119,95 €214,95
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Slicing salmon into thin slices with the long kiritsuke
  • Slicing salmon into thin slices with the long kiritsuke
  • Slicing smoked brisket with the long kiritsuke outdoors
  • Cutting carrots with the long kiritsuke in a home kitchen
  • Long kiritsuke knife with black pakkawood handle on a dark blue background
  • Kiritsuke on a dark cloth beside a dark slate stone
  • Close-up of the blade and the black pakkawood handle
  • Close-up of the wave pattern on the layered steel blade
  • Kiritsuke resting on a dark stone counter
  • Parts of the knife: layered steel blade, kiritsuke tip, polished edge, balanced handle
  • Specifications card of the 27 cm kiritsuke
  • The kiritsuke on a light background
  • Slicing salmon into thin slices with the long kiritsuke
  • Slicing smoked brisket with the long kiritsuke outdoors
  • Cutting carrots with the long kiritsuke in a home kitchen
  • Long kiritsuke knife with black pakkawood handle on a dark blue background
  • Kiritsuke on a dark cloth beside a dark slate stone
  • Close-up of the blade and the black pakkawood handle
  • Close-up of the wave pattern on the layered steel blade
  • Kiritsuke resting on a dark stone counter
  • Parts of the knife: layered steel blade, kiritsuke tip, polished edge, balanced handle
  • Specifications card of the 27 cm kiritsuke
  • The kiritsuke on a light background
Long Kiritsuke Slicing Knife 27 cm – Layered Steel Blade, Pakkawood Handle

Long Kiritsuke Slicing Knife 27 cm – Layered Steel Blade, Pakkawood Handle

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€119,95 €214,95
Details

27 cm layered steel · Pakkawood handle · Long slicing profile

One Long Stroke, One Clean Slice

This 27 cm (10.6 in) kiritsuke glides through fish, vegetables and meat in a single pull. A kiritsuke is a long Japanese knife with an angled tip, and this one is made for the big jobs: sashimi-style fish, a whole cabbage, a large roast.

Long kiritsuke knife with black pakkawood handle on a dark blue background

Slicing salmon into thin slices with the long kiritsuke

The problem with a short knife

Stop sawing, slice in one pull

With a short or dull knife, a roast or a piece of fish turns into back-and-forth sawing: ragged slices, torn fibres, squashed vegetables.

A long Japanese blade works the other way round. It is made to be kept sharp, so the edge does the cutting and your hand only guides it. The 27 cm length lets you finish a slice in one smooth stroke.

Parts of the knife: layered steel blade, kiritsuke tip, polished edge, balanced handle

What it is

A long kiritsuke for slices in a single stroke

The blade is 27 cm (10.6 in) of layered steel with a fine surface pattern. It is uncoated, strong and holds a steady edge.

The handle is smooth pakkawood, shaped for a secure grip, and the knife is weighted for controlled slicing. Choose it for big jobs and slow, careful cooking: it suits the cook who likes clean cuts, thin slices and a knife with presence.

  • 27 cm (10.6 in) layered steel blade
  • Long, angled slicing profile
  • Uncoated blade
  • Durable pakkawood handle, smooth and ergonomic
  • Weighted for steady slicing

On the board

What this knife does in your kitchen

Cutting carrots with the long kiritsuke in a home kitchen

Clean cuts

A fine edge goes through tomato skin, fish and meat in one pull.

Close-up of the blade and the black pakkawood handle

Balanced in the hand

The weight sits evenly between blade and handle, so long prep stays comfortable.

Close-up of the wave pattern on the layered steel blade

Uncoated steel

The blade is steel all the way through, for pure contact with food.

Kiritsuke on a dark cloth beside a dark slate stone

Comfortable grip

The shaped handle sits steady in the hand through a whole evening of prep.

Slicing smoked brisket with the long kiritsuke outdoors

Made for big jobs

Brisket, a large roast, a whole cabbage or a side of fish.

Easy to keep sharp

A few passes on a rolling sharpener every couple of weeks bring the edge back.

Specifications card of the 27 cm kiritsuke

Measured

The knife in numbers

Size: 27 cm (10.6 in). Blade: layered steel. Handle: smooth, ergonomic pakkawood. Use: fish, vegetables and meat.

Why this one

This kiritsuke vs an ordinary kitchen knife

This kiritsuke Ordinary kitchen knife
Japanese blade profile ✓ ✗
Sharp out of the box ✓ ✗
Balanced between blade and handle ✓ ✗
Uncoated steel blade ✓ ✗
Long enough to slice in one stroke ✓ ✗
Kiritsuke resting on a dark stone counter
The kiritsuke on a light background

Care

Keep it sharp and bright for years

1. Wash by hand

Use warm water and a little mild soap.

2. Dry straight away

Wipe the blade and handle dry right after washing so it stays bright.

3. Hone the edge

A few passes on a rolling sharpener every couple of weeks keep the edge.

Questions people ask

What is a kiritsuke?

A long Japanese kitchen knife with an angled tip. It slices, chops and does fine tip work; the 27 cm length is at its best for long, thin slices.

What is it used for?

Fish, vegetables and meat, and especially large pieces: sashimi-style fish, a whole cabbage, a big roast.

How do I keep it sharp?

A few passes on a rolling sharpener every couple of weeks keep the edge.

How do I wash it?

By hand, with warm water and mild soap. Dry it straight away and it stays bright for years.

Is it a good gift?

Yes. A Japanese kitchen knife is a classic gift for anyone who loves to cook, and it arrives boxed.

Specifications

  • Knife type: kiritsuke (long Japanese knife with angled tip)
  • Blade length: 27 cm (10.6 in)
  • Blade: layered steel with a fine surface pattern, uncoated
  • Handle: smooth, ergonomic pakkawood
  • Use: fish, vegetables, meat
  • Care: hand wash, dry straight away

What's in the box

  • 1 × kiritsuke knife, 27 cm (10.6 in), in a box

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