The Kiritsuke knife is the favorite go-to knife of many Japanese chefs. The knife is perfect for general purposes: cutting vegetables, meat and fish.
A Kiritsuke knife combines the characteristics of Japanese usubas and yanagibas. Usubas are suitable for cutting vegetables, while yanagibas are used for cutting raw fish. This makes the Kiritsuke knife suitable for a variety of tasks. The knife has a straight blade that slopes at the tip. The inverted tanto blade of the Kiritsuke knife makes the tip very maneuverable but also fragile. The flat blade of the knife lends itself well to chopping and slicing.