The lightweight, double bevel edged Damascus steel Kiritsuke Japanese kitchen knives – chef knives made by LTQSA might be compared to a combination of the Nakiri and the Sujihiki. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto. The double bevel edged Kiritsuke is available in a variety of different styles, ranging from knives with a blade profile identical to the singe bevel edged Kiritsuke, tall rectangular versions that look like a long Nakiri with a ‘reverse tanto’ tip / ‘clipped point’, and knives which look like a combination of Kiritsuke and Gyuto Also in all kind of steels 440c , D2, vg10, 1095 and Damascus steel. All of these types of Kiritsuke have less blade curvature / ‘belly’ than the the typical Gyuto, making them less ideal for ‘rock chopping’, but better suited to ‘push cutting’ and ‘pull cutting’. However, a similar result to ‘rock chopping’ can be achieved by using the tip of the blade with a series of ‘pull cuts’, or ‘back slices’, if you make a subsequent second series of cuts at 90 degrees to the first. The double bevel edged Kiritsuke can be used for ‘tap chopping’.
Kiritsuke knives are typically available in blade lengths ranging from 240mm up to 330mm, with the 270mm size being a popular alternative to the Gyuto.