A kiritsuge is a cross between a Yanagi and an Usuba. A Yanagi is typically used to slice raw fish for sushi and an Usuba is intended for vegetables. Most Kiritsuge designs retain a single bevel, although double bevel Kiritsuges are becoming more popular. It’s unique profile and fine point allows for a general-purpose approach to prep. Its slight curve in the blade profile allows for the ability to cut sushi and rolls with ease.
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