New Handle design as of 7/4/2021.
The shape and size of a classic kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba
to slice raw fish. However, this is a western style kiritsuke knife, so it is ground on both sides of the blade for ease of use and maintenance. Knives like this are sometimes referred to as a kiritsuke gyuto
. This design is easier to use and sharpen than the traditional single bevel kiritsuke. It also allows for an ambidextrous personality to the knife.
The Daovua interpretation of this style blade has a more pronounced belly than most other kiris, making it a good choice for both push- and-pull-cutting and rocking techniques. However the extended edge length also makes it a very workable slicer.
We believe these knives are perfect for new users, projects, budding sharpeners, or anyone looking for a really well priced cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. All measurements are approximations.
Weight: 6.9 oz/ 196g
Blade Length: 238 mm
Overall Length: 380 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 58.8 mm
Handle: Wood Octagonal (wood type varies from knife to knife)