The Master Kiritsuke is our latest addition to the best selling master series.
Kiritsuke literally means "slit open". This blade shape is an all-rounder in Japanese cuisine and is widely used for the preparation of sashimi and the fine slicing of vegetables.
In restaurant kitchens in Japan, this knife is traditionally used by the Executive Chef only and cannot be used by other cooks. So if you're the executive chef in the house the master Kiritsuke is the perfect addition to the collection.
All Orders are stocked and shipped from Moreno Valley in California, US.
Please allow 1-2 business days for us to process and pack your order.
US - standard 5-7 days - Express 1-3 days
Worldwide - standard 5-15 days Expedited 5-7 days
The shipping cost does not cover the customs duty for your local country. By paying for your order you are accepting responsibility to pay for any duty or customs fee charged by your local customs.
We are so confident in our quality of knives we offer a free lifetime guarantee on our blades. To find out more click here.
Washing: Always hand wash and dry each knife after use. Never machine wash. Lightly oil the blade (cooking oil works just fine) regularly.
Sharpening: Our blades leave the workshop with an edge angle of 15°. To maintain this edge for a lifetime we recommend using a good quality sharpening steel regularly.
We have a in depth video demonstration on how to care for your knife which you can find here..