Blue 10-in. Kiritsuke
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This product has been discontinued. Please check with your local retailer for remaining availability.
The Shun Blue 10-in. Kiritsuke is one gorgeous knife—yet it takes some practice to be able to use it properly. That's why it's known as the Japanese master chef's knife. The master will be able to use the kiritsuke for a wide variety of kitchen tasks. For instance, it works extremely well with vegetables; use it to make a beautiful julienne, dice, or brunoise. Shave chives and scallions. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins with grace and ease. In fact, it's so sharp and fine that some cooks even use it in place of a mandolin! With its straighter edge, it's ideal for slicing and push cuts. Once you try it, you'll find find yourself reaching for your Shun Blue Kiritsuke more and more often.
The Shun Blue Kiritsuke is part of the beautiful Shun Blue series. The series includes traditional Japanese blade shapes that are essential for preparing the proteins, as well as a selection of all-purpose tools every kitchen needs. These exciting knives feature a carbon steel cutting core for a razor-sharp edge and quick re-sharpening. For easier care, the "blue" carbon steel core is sandwiched between two layers of mirror-polished stainless steel. But note that these knives will need additional care to protect the edge from rust. The beautiful grey PakkaWood handles are a variation on a traditional Japanese design for a secure and comfortable grip.
Designed to meet the demands of the professional chef, Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks alike.
Includes traditional Japanese wooden saya, or sheath.
Want to keep your Shuns in optimal shape? We recommend the Shun Knife Care Kit. From polishing cloths and sticks to a Japanese-style talc ball, the kit has everything you need to keep your Shuns looking sharp.
- A multi-purpose knife treasured by Japanese master chefs
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Japanese san mai blade
- Steel: "Blue" carbon steel cutting core between two layers of mirror-polished stainless
- Rabbet tang
- Handle: Grey PakkaWood®
- Blade length: 10 in. (25.4 cm)
- The razor-sharp, easy sharpening benefits of carbon steel & easier maintenance
- Includes traditional Japanese saya, or sheath (made in China)
- Handcrafted in Japan