Kiritsuke or Kiritsuke Yanagiba? Which is it?

[Dan S.]

I’m new to traditional Japanese knives, and I’m confused about certain nomenclature. I’ve seen the term “kiritsuke” used as if it is a specific type of knife. But I’ve also seen the term merely appended to the front of other knives, such as “kiritsuke yanagiba.”

Consistent with that, I’ve seen descriptions explaining that a kiritsuke is a separate type of knife that is essentially a hybrid shape between a yanagiba and an usuba. I’ve also seen web sites claiming that the term kiritsuke simply refers to the shape of the point. And then I’ve also seen claims that‘s it’s both - that is, there are “true kiritsukes” and then there are also knives that are not true true kiritsukes but have a kiritsuke point.

Worse, I’ve seen what appears (to my inexperienced eyes) to be the same basic knife shape described as “kiritsuke” on one website and “kiritsuke yanagiba”on another. And then worse still, I’ve seen retail websites selling what appears to be the same knife by the same producer as “kiritsuke” on one retailer’s site and “kiritsuke yanagiba” on another seller’s website.

It’s all very confusing. Can anyone shed light on this?

Thanks.

Dan

 

[ethompson]

A proper kiritsuke is taller and the usuba / yanagiba combination (kinda?) you mention. I don’t see true kiritsuke listed often on retailers websites. Mostly you see kiritsuke yanagiba. Here kiritsuke is a modifier describing the shape of the tip. Also referred to as k-tip or kengata yanagiba.

 

[silylanjie]

Hi Dan, the Kiritsuke Yanagi is basically the Yanagi with a k-tip and a traditional Kiritsuke are single bevel that's taller and with straighter edge than the Yanagi.

 

[btbyrd]

I also often see double beveled gyutos with a k-tip billed as kiritsuke gyutos (or sometimes just as kiritsukes, which is super confusing).

 

[Dan S.]

Hi Dan, the Kiritsuke Yanagi is basically the Yanagi with a k-tip and a traditional Kiritsuke are single bevel that's taller and with straighter edge than the Yanagi.

Isn’t a yanagi also single bevel?

 

[Dan S.]

Very confusing indeed.

Can someone post side by side photos of each type. Now I’m not sure I’ve ever seen a photo of a real kiritsuke.

 

[silylanjie]

Here's an example

Kritisuke Yanagi:
https://japanesechefsknife.com/coll...te-steel-no-2-yanagiba-180mm-to-330mm-6-sizes
Kritisuke:
https://japanesechefsknife.com/coll...tsuke-single-bevel-edge-blade-240mm-and-210mm

 

[Dan S.]

So is this a true kiritsuke or just a yanagiba with a kiritsuke point? (I omitted the source of the photo just to try to keep things as objective as possible.)

Thanks.

 

[ethompson]

I’d call that a kiritsuke yanagiba based on the height, but it’s kinda murky

 

[silylanjie]

That's a Kiritsuke by Kitaoka, imo an Kritsuke Yanagi would be less height.

 

[Dan S.]

Here's an example

Kritisuke Yanagi:
https://japanesechefsknife.com/coll...te-steel-no-2-yanagiba-180mm-to-330mm-6-sizes
Kritisuke:
https://japanesechefsknife.com/coll...tsuke-single-bevel-edge-blade-240mm-and-210mm

Thanks. So is it the height of the blade that’s the key to telling the difference? They’re both slightly tapered toward the tip, but the Masamoto seems to be a more slender blade than the Sukemari, which has a taller profile. Since I’m not sure what length I’m looking at, I‘m comparing the height of the blades to the thickness of the handles.

 

[silylanjie]

Thanks. So is it the height of the blade that’s the key to telling the difference? They’re both slightly tapered toward the tip, but the Masamoto seems to be a more slender blade than the Sukemari, which has a taller profile. Since I’m not sure what length I’m looking at, I‘m comparing the height of the blades to the thickness of the handles.

An Kritisuke Yanagi would usually have a slight curve towards the top and a traditional Kritisuke would have a flatter profile, but its depends on the maker too.

Here are the specs of each knife from the example

Masamoto KS Series Kiritsuke Yanagiba:

• Kiritsuke Yanagiba 270mm (10.6")
• Blade Thickness: 4mm
• Blade Width: 35mm
• Total Weight: 180g

Sukenari Hon Kasumi Blue Steel No.2 Series Kiritsuke

• Kiritsuke 270mm (10.6")
• Blade Thickness: 5mm
• Blade Width: 38mm
• Total Weight: 225g

 

[Dan S.]

See, that’s the problem I’m having. The fact that two different people gave opposite answers for the Kitaoka knife illustrates the problem.

BTW, in the interest of full disclosure, I’m considering buying the Kitaoka knife, which is the main reason I’m asking.

 

[Dan S.]

An Kritisuke Yanagi would usually have a slight curve towards the top and a traditional Kritisuke would have a flatter profile, but its depends on the maker too.

Here are the specs of each knife from the example

Masamoto KS Series Kiritsuke Yanagiba:

• Kiritsuke Yanagiba 270mm (10.6")
• Blade Thickness: 4mm
• Blade Width: 35mm
• Total Weight: 180g

Sukenari Hon Kasumi Blue Steel No.2 Series Kiritsuke

• Kiritsuke 270mm (10.6")
• Blade Thickness: 5mm
• Blade Width: 38mm
• Total Weight: 225g

Well, the Kitaoka knife pictured above is 39mm tall, but only 184g. I assume the weight is due to the fact that the blade is only 3mm in thickness.

So, kiritsuke or k-yanagiba?

 

[miggus]

seen web sites claiming that the term kiritsuke simply refers to the shape of the point.

imho, double-sided knives that are basically Gyutos but with the pointy tip should be called K-Tip Gyuto, but some call them kiritsuke.

 

[Dan S.]

imho, double-sided knives that are basically Gyutos but with the pointy tip should be called K-Tip Gyuto, but some call them kiritsuke.

Well, I’m specifically referring to websites that show single bevel knives. That’s what’s confusing me. They’re calling them either kiritsuke or kiritsuke yanagiba.

 

[silylanjie]

Well, the Kitaoka knife pictured above is 39mm tall, but only 184g. I assume the weight is due to the fact that the blade is only 3mm in thickness.

So, kiritsuke or k-yanagiba?

I think that Kitaoka knife with the 39mm height would be a Kiritsuke. Kitaoka usually have his Yanagi 270mm in the range of 32-33mm height.

*btw I'm a big Yoshihiro Yauji fan thats the apprentice of Kitaoka-san

 

[silylanjie]

imho, double-sided knives that are basically Gyutos but with the pointy tip should be called K-Tip Gyuto, but some call them kiritsuke.

I totally agree ... it'll be like calling a Nakiri an Usuba

 

[Dan S.]

I think that Kitaoka knife with the 39mm height would be a Kiritsuke. Kitaoka usually have his Yanagi 270mm in the range of 32-33mm height.

*btw I'm a big Yoshihiro Yauji fan thats the apprentice of Kitaoka-san

Well, to completely confuse things, here’s a knife by Yauji with a height of 37mm they’re calling a kiritsuke yanagiba. I can’t win. Oy.

https://burrfectionstore.com/collec...ffalo-horn-handle?_pos=1&_fid=13e9f9677&_ss=c

 

[M1k3]

Kiritsuke (traditional) = Simplified, is a single bevel Gyuto

Kiritsuke Yanagiba = k-tip Yanagiba

 

[Dan S.]

Kiritsuke (traditional) = Simplified, is a single bevel Gyuto

Kiritsuke Yanagiba = k-tip Yanagiba

Ok, but I’m trying to figure out how to tell the difference as to actual knives I see for sale. The retail websites don’t seem to be very consistent or rigorous as to the difference. For example, I have seen the same Kitaoka knife labeled as either one or the other on different retail sites.

 

[deltaplex]

I’m new to traditional Japanese knives, and I’m confused about certain nomenclature. I’ve seen the term “kiritsuke” used as if it is a specific type of knife. But I’ve also seen the term merely appended to the front of other knives, such as “kiritsuke yanagiba.”

Consistent with that, I’ve seen descriptions explaining that a kiritsuke is a separate type of knife that is essentially a hybrid shape between a yanagiba and an usuba. I’ve also seen web sites claiming that the term kiritsuke simply refers to the shape of the point. And then I’ve also seen claims that‘s it’s both - that is, there are “true kiritsukes” and then there are also knives that are not true true kiritsukes but have a kiritsuke point.

Worse, I’ve seen what appears (to my inexperienced eyes) to be the same basic knife shape described as “kiritsuke” on one website and “kiritsuke yanagiba”on another. And then worse still, I’ve seen retail websites selling what appears to be the same knife by the same producer as “kiritsuke” on one retailer’s site and “kiritsuke yanagiba” on another seller’s website.

It’s all very confusing. Can anyone shed light on this?

Thanks.

Dan

Can I ask as to why you've decided upon a true Kiritsuke? There are many threads in here detailing out people asking about them and the usual (not incorrect, IMO) feedback is that it's a relatively difficult knife to own (in use, in maintenance, etc.).

 

[Dan S.]

Can I ask as to why you've decided upon a true Kiritsuke? There are many threads in here detailing out people asking about them and the usual (not incorrect, IMO) feedback is that it's a relatively difficult knife to own (in use, in maintenance, etc.).

Yes, of course. Totally reasonable question.

I already own lots of western knives and Chinese style knives and enjoy using them regularly. I’ve decided that I’d really like to own a traditional Japanese single beveled knife. They’re just interesting, different, beautiful, and all-around cool.

But I don’t want to put it in a display case on my wall. I want to use it. However, given the price point (even at the lower end) these are expensive knives — especially given that they are much more limited purpose knives than my western knives. No matter which one I choose, no single bevel knife is going to be my everyday kitchen knife.

So, I expect that I will only ever buy one. (If this were a sit-com the scene would at this point fast forward 5 years to show my entire kitchen full of single bevel Japanese knives. ).

So, if I’m only going to buy one, I think it makes sense to buy one with a little versatility: enter the kiritsuke.

The good news is that I know how to take care of nice things, so I’m not afraid of the maintenance involved. Also, I’m not afraid of things that take a lot practice to master.

 

[deltaplex]

These are very fair points, and if you're set on one, there are enough members here with experience to guide you to one that will be a good fit for you.

That said, I've been in the same lusty boat for a kiritsuke before and while I may get one at some point, I'm glad that I found some less expensive examples of single function single bevels to play around with first. I think the beauty of an usuba, a yanagi, or a deba is that they are so refined down for their specific uses where a Kriitsuke is a not quite as good usuba and not quite as good yanagi in one knife (I'm simplifying a bit), that also has an extremely fragile tip on it and is on the pricey end (again, simplifying). None of them are good as an all around knife nor are they particularly well suited for "normal" cutting tasks in most non-traditional Japanese food preparations.

 

[LostHighway]

"A rose by any other name..."
If the profile and weight works for you and you like the smith what they call it is not significant. Personally, I would not characterize a kiritsuke as a notably versatile profile.

 

[silylanjie]

A Kiritsuke is basically a hybrid between a Usuba and a Yanagi, that's why both the K-tip Yanagi and Kiritsuke are similar. This Kitaoka knife could be called either, but it's up to you if you like the specs for what you want use it for.

 

[btbyrd]

Traditional Japanese kitchen knife shapes are all very driven by the type of cuisine they're used to produce. And if you don't slice a lot of raw fish or do traditional Japanese vegetable preparations, single bevels aren't going to be very useful for you. If you don't think you'd use a yanagiba or a usuba, you probably won't use a hybrid of both either. As others have said, kiritsukes are not really quite as good as a dedicated yanagiba or usuba for their respective tasks, and they really make the most sense in a professional kitchen making traditional Japanese fare where switching back and forth between knives can be bothersome. I totally understand the allure of single bevels and the allure of the kiritsuke. But I have no use for them given the type of food I regularly prepare.

 

[Qapla']

Nomenclature confusion? It gets worse. Here's a double-bevel "yanagiba".

https://www.toshoknifearts.com/coll...keda-nas-blue-super-br-270mm-yanagiba-x-large

 

[silylanjie]

Nomenclature confusion? It gets worse. Here's a double-bevel "yanagiba".

https://www.toshoknifearts.com/coll...keda-nas-blue-super-br-270mm-yanagiba-x-large

Sujihiki

 

[bsfsu]

Sujihiki

Either?

ie.
*I sell 'Large Nakiri' that some would call a Chukka bocho or a cleaver. All three names work.

A few of the blacksmiths I deal with call them Yanagiba/yanagi but are happy to interchange with Sujihiki in the same conversation.

These are the knife names from Tadokoro Hamono, the Santoku and Gyuto are double bevel the others are single bevel. L-R

Kiritsuke Santoku 三徳切付
Gyuto 牛刀
Kandokoro Kiritsuke 勘所切付
Yanagi 柳刃
Yanagi Kandokoro Kiritsuke 柳勘所切付

I think some of the misconception is because of different makers calling a similar product a different name. You get k-tip this and Kiritsuke that. I think this is just the makers trying to make their knives more appealing with a cool name. Then us westerners spin in circles trying to understand some nuance in something, someone made up.


That's my take on it.

(ps, it's a double bevel yanagi sujihiki)