Kitaoka Blue #2 Kiritsuke 210mm

There is something about the shape of a kiritsuke that recalls a samurai sword - a look that makes this knife a true kitchen weapon in the best sense. Kiritsuke knives are one of the few genuinely multipurpose traditional Japanese blades, capable of standing in for a yanagi when slicing fish or an usuba when cutting vegetables. The sword-shaped profile features a straighter edge than a yanagi and a longer blade than an usuba. In Japan, mastering this design correctly requires real skill with traditional knives, and tradition holds that only executive chefs use them, both as a symbol of status and because of the difficulty involved.

This 210mm kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine, hardened to 62-63 HRC. It is a single bevel knife with a mild concave grind on the back to aid food release. The blade is reactive, so keeping it dry between uses and wiping it down regularly when cutting acidic foods matters. The knife is intended for right-handed users only and is paired with a sandalwood octagonal handle.

What Customers Are Saying: Reviewers consistently report this knife arriving crazy sharp out of the box. One customer praises both the knife and the overall CKTG experience, wishing all suppliers were this good. Another simply calls it a beautiful, super-sharp knife and loves it. A third praises the nice edge, good weight, and balance straight out of the box. A fourth calls it a sushi machine, impressed with how well it performs for the price on thin fish slicing. A fifth confirms great service and a wickedly sharp edge out of the box, calling it a solid buy for the money.

Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.

Each knife is made by hand so measurements may vary.

• Blacksmith: Hideo Kitaoka
• Location: Echizen, Japan
• Edge Steel: Blue #2
• HRC: 62-63
• Grind: Traditional Single Bevel, Right-Handed
• Finish: Satin
• Handle: Octagonal Sandalwood
• Ferrule: Black Pakka Wood
• Handle Install: Tokyo Style (Exposed Machi)
• Weight: ~4.9 oz (140 g)
• Blade Length: 195 mm
• Total Length: 345 mm
• Spine Thickness at Base: 3 mm
• Blade Height: 35 mm
• Please Note: We only ship Kitaoka knives within the USA