Average rating is 4.3
By: Rob BabcockSioux Falls,SD
Another great knife! And this one had a very good factory edge,too. It’s very light with a great profile.0.3
This is a lot of knife for the money! It’s hard to imagine how CKtG can sell this one for eighty bucks!
By: Jansilver spring,MD
Delivery very fast,I not at home. On Tuesday,went back to get my knife!0.3
By: Yanagi Bistro Head ChefLomita,CA
Excellent knife for the money,came hair splitting sharp ootb0.3
geometry is good for push cutting and profile is laser thin
only gripe I have about the knife is the handle is not that great build quality,and has a gap where the steel and wood meet
By: bombsquad1cape cod,ma
great looking knife,like butter is all i can say. 0.3
The ITK Kiritsuke is very thin,almost too thin. It almost feels flimsy. Mine came with 2 large overgrinds,near the heal and towards the front of the blade. Very annoying as most my cuts are not hitting the board,and Iím getting the accordion on thicker skinned veg. This is my biggest complaint.0.3
The kurouchi finish is rough and so is the handle. The OOTB edge was fine,but the knife can certainly get sharper on your stones.
Overall this is a $80 knife with a fairly rough finish. Donít expect more than that and youíll be happy.
By: Josh PAtlanta
Amazing knife considering the price. Fun to use and the knife takes and holds a good edge. I found it easy to sharpen.0.3
By: John Windsor,WI
Like I said about the other knife from the same maker. Its very sharp and easy to keep it that way but you MUST keep it clean. It will rust fast. 3M green cleaning pads fixes it fast.0.3
Just as I expected and as described. You’ve got to love a white steel edge for slicing roasts/turkeys,etc.0.3
I have not enjoyed my experience with this knife - They decided to put a substance on the blade that makes it look and feel porous and this same comes off in the food. It has a solid edge and that’s why it gets any stars from me.0.3
I bought this knife to try out a kiritsuke without spending too much. I also wanted something that I could practice sharpening and working on without worrying about ruining it. For those purposes this knife is perfect. It does have several issues though that everyone should be aware of.0.3
Mine definitely has the common overgrind problem,but it’s very slight on the front middle of the blade. The finish is ruff and the handle also needs some sanding down. I plan on working on all these problems over the next few weeks and we’ll see how that goes.
For me,at this price,the knife is really good. The very small overgrind bumps it down a star though. Hopefully after some work the knife will look and perform like a much more expensive kiritsuke.
By: Bryan GTampa FL
Great blade for the money. My edge was not all that great Out of the box. But on the stones ground and evened the edge and walla. Maybe not a great buy for a novice,or if so,just ask Mark to search for one like Rob got. I use mine in a pro kitchen. No problems with rust whatsoever. Keep it wiped.0.3
It’s easy to sharpen with moderate skills (mine) and cuts awesome. I did not think it flimsy at all. Not a brute but not a laser. Great in betweener. Handle and finish is what it is. With some minor work you can get huge performace out of 80$.
I ordered this knife to try out the kiritsuke shape and also as my first real carbon blade. 0.3
The bad things about my particular knife are the rough finish and a very slight overgrind right in the middle of the blade.
The good things are that the blade is just about perfectly tapered so that it is pretty thin out towards the tip while still feeling solid all around. It also is very sharp and easy to sharpen and the edge has held up well so far. I like this shape of knife in general and am glad that this one is less than half the price of almost all other kiritsukes.
So far I have sanded down the wooden handle and taken off the rough finish on the blade with sand paper and forced a patina. It turned out very nice with some pattern and varying color to the patina. If someone picked it up now I doubt they would guess how inexpensive the knife was. When I get some more time I am going to grind the edge down to fix the overgrind,and oil the handle to make it a little prettier.
Definitely not a knife that is going to be perfect right away. But I have really enjoyed working with carbon steel for the first time and I would recommend this knife to anyone who doesn’t want to spend a lot and still get a lot of knife that has a lot of potential.
By: Nick Jacobs(Nick the Knife Sharpening)Cornwall,CT
This knife is superb!!!I’m delighted with. Small details (probably requested by CKTG)are evident.0.3
The extra long handle for control..with a finish on it for we westerners ...and the sealant where the blade enters the wood...and the very smooth,well finished edge(where it really MATTERS).
Not to sound to edgey but I sharpen knives professionally and this one came as sharp as some in my kitchen...very razor sharp!!!...it wasn’t necessary to do anything to it. The Kurouchi finsh was grey rather than blue...a bit like parkerized firearms..but very PURPOSEFUL looking. As long as this is(about 10 inches...and i thought to cut it shorter) I find it’s a superb cutting tool even for both slicing,dicing and most paring too...and the medium heft to the blade adds a perfect weight to the cuts...which are like butter.The white steel is a wonderful working steel...takes a WICKED edge and is user friendly for easy sharpening(believe me..I truly know (oy!)from my sharpening work!!)..I call it "sweet" steel.
The price only adds to my pleasure...a fine tool for a super price.. I plan to get another size ITK knife soon. Thanks CKTG!
By: Bob Luhrsredmond,wa
I love this one. It does veggies like no other,due to large blade,very very sharp,excellent smooth slicing with polished results. Big enough to slice whole flat collard leaves in one stroke. With this knife on veggies all you need is a paring knife to peel them. Great great value. Get one or even two in case they go away.0.3
By: Bob Luhrsredmond,wa
five stars absolutely,get two in case they disappear.0.3
This knife was very sharp out of the box and has been wonderful to use thus far. Not quite as sharp as my Shun’s,but no where near the cost.0.3
My only complaint is that the picture shows the knife to have a nice grey finish and it came with the dark black finish of the other ITK series knives.
I will buy another for sure.
Pretty cool knife. Ive got a few hand me down carbon knives that I am used to babying but this guy is fragile! After one day in the kitchen it developed a few dings and a broken tip but,ootb,man is it SHARP! After banging it up pretty good,I busted out the stones,fixed the nicks,and it’s good as new,like a razor. Maybe more so. I must say,if the lateral taper was a bit thicker toward the tip for more durability,and it was raised 5mm,it would be my dream knife. Veg,raw and cooked meats and sushi rolls were not a problem for this dude. Gotta take away 1 star for the durability,but the thing cuts amazing,looks AWESOME and repairs great which is something I’ve never had to do. 0.3
Best knife I’ve ever purchased,it does need extra attention to cleaning because it is carbon and will rust quickly but the edge you get for the price is well worth it. I sanded the handle and put a dark stain on it; looks great,would definitely recommend for any professional chef.0.3
By: TA SzwedkoOhio
I really enjoy using this knife...at home. In a working environment,itís just too needy. It is a fragile knife,but out of the box it was razor sharp and after many kitchen beat downs,it was a breeze to sharpen and repair a few minor dings. As soon as my next order comes in,this knife will be out of my work roll and into my home kitchen. If you need a good "do everything in any kitchen" this is the blade for you. Sharp,great ergos,ease of sharpening,and handling earn this blade high marks. Its fragility and high maintenance are its only downfalls to me. 0.3
awesome knive for 80$ 0.3
By: kenwest palm beach
So far so good,not bad for kiritsuke on this price. The F&F is ok,not great but acceptable. 0.3
I’ve had this knife for about 5 months now,and had to come say something about it. 0.3
This knife is beautiful!
It came with a super sharp edge straight out of the box,and over the last 5 months has been VERY easy to maintain,with minimal touch-ups.
As an introduction to this type of knife for myself,learning my way around the slight issues with rust appearing occasionally,have been good fun,and not problematic at all.
The KU finish has worn and the knife has built up some great character over time,as well.
I definitely gave it a little bit of attention to start -- I sanded down the somewhat rough handle to make it more comfortable in the grip,and rounded off the spine and choil just a very tiny bit,which really helped make it feel much more comfortable in a forward-pinching grip.
A tiny bit of the tip snapped off once when I was being careless while cleaning it,and rested the tip on the bottom of the sink while wiping the blade down,but was able to sort of re-sharpen the front ’end’ and correct it without touching the edge of the blade at all.
I don’t use this for mincing garlic,but it’s a really nice knife to work with on a lot of different jobs.
I decided to try this shirogami steel knife to see how it performed against my shun,miyabi and wustoff knives. Out of the box it needs sharpening. Started with a 400 grit,then 600,then 750,then 3000 and then finished it with leather stropping. It took a sick edge. Went through carrots like butter,great curved blade for rocking and push cutting,like all good Japanese knives when they are this sharp hacking through items is a bad idea and totally unnecessary. I compared it with my miyabi made from mc66 steel and it held itís own just fine at half the cost. If you know how to sharpen knives well this is a fantastic knife especially at this price. Just keep it dry. 0.3
The best money Iíve ever spent on a kitchen knife for line work. 0.3
Blade heavy,balance point about 3/4 inch above pinch grip. The knife will do all the work for you. Itís all the fun of a nakiri,but as usefull as a 10 inch chef knife. The tip is super sharp and works great for triming pork.
This is not a knife that you should expect to be perfect put of the box. Youíve got to sand the handle,oil the handle,and thin the blade. Sandpaper and stones are a must.
After two months of working on this knife,slowly,it has become my favorite...wish i had ordered it with a custom handle. This is the easiest knife to sharpen!
The knife was hardly reactive until i took of the finish. But,in two days,it was back to being nonreactive.
This is a project knife to be proud of and worth the money.
By: Jacob MacGownReading,MA
it’s an amazing knife the blade is screaming sharp but its edge retention leaves me a bit wanting.0.3
All the fun of a nakiri but as useful as a gyuto. Defintiely a project knife. It only gets better the more you work with it.0.3