For most of us outside of Japan the Gyuto or Chef’s Knife is the most important knife in the kitchen, but in Japan it’s the Kiritsuke. Often referred to as a K-Tip Gyuto, but this is not exactly correct. The K-Tip Gyuto is a Gyuto with a Kiritsuke tip or a pointed straight cut tip.
The Kiritsuke profile is similar to the Gyuto, but traditionally it is much flatter. Designed for slicing, more than rock chopping. Typically, the Kiritsuke is reserved for the executive chef in the Japanese kitchen.
We mix Kirituske and K-Tip Gyuto profiles here as they are very similar.