Japanese BBQ Knife – Kiritsuke
Kiritsuke — The art of slicing, the audacity of the grill
A symbol of excellence and the signature blade of sharp-minded chefs, the kiritsuke commands authority with a perfect balance between Japanese precision and raw barbecue character. Its refined profile and acute tip deliver clean, razor-sharp cuts and absolute control—whether slicing meat, fish or fire-kissed garnishes worthy of a grill master’s plating.
Built for those who don’t just cook, but sign every move, it offers an immediate sense of mastery. The ebony handle—dark, dense, intense—cements the grip and anchors every motion with confident power: bold without brutality, refined without fragility.
The kiritsuke doesn’t cut.
It sets the pace, draws the line, and tells the story of the fire.
Blade: 18 cm, 5cr15mov
HRC: 56 - (measurement of the blade’s steel hardness)
Wooden handle: Ebony wood
DelVache offers both handcrafted Belgian creations and items developed in collaboration with trusted partners. These Japanese-style knives are manufactured in China, in a workshop renowned for its high-quality craftsmanship.
Fire-Forged Precision
This range blends the sleek aesthetics and precision of Japanese knives with the bold strength and character of the barbecue world.
The result: blades as refined in cutting as they are impressive when drawn at the grill.
Powerful grip, bold attitude
The slightly wider handle offers a solid, confident hold, built for hands that work without hesitation.
Crafted from deep, dense ebony wood, it combines strength, character, and durability for total control at the grill.
A collection built to master it all
With 7 complementary blades, the range covers every need from fire to plate: from the small paring knife, agile and precise for delicate cuts, to the large cleaver, built to split, slice, and impress.
A complete arsenal designed to replace your entire BBQ toolkit with one coherent, powerful, and unmistakably charismatic set.
Regular sharpening
To maintain precise cutting and optimal performance, frequently use a whetstone or sharpening steel. This simple routine extends the life of your knives while ensuring an incomparable cutting experience.
Hand wash only
To keep your knives in optimal condition, it is recommended to wash them by hand with warm water and mild soap. Not suitable for dishwashers, as this would reduce their lifespan. After washing, dry them immediately and thoroughly to prevent stains from forming.
