Kotai Kiritsuke chef knife

Japanese precision, western robustness. The Kiritsuke can serve versatile functions and is the favorite knife of many Japanese chefs. In fact, in most fine dining restaurants, only the head chef is allowed to use it, which is why the Kiritsuke is often seen as a symbol of competence and status. Slicing, chopping, dicing, julienne, brunoise... Good food begins with precise cutting. The sharp 15-degree edge ensures that delicate ingredients are never crushed and always retain their freshness. The perfect weight distribution and the hand-polished Pakkawood handle are designed to allow effortless cutting through the toughest foods without sacrificing comfort. Each knife is meticulously handcrafted by Japanese knife makers. The expertise is passed down from generation to generation, combining modern technology with the most traditional knife-making techniques.