Kitaoka Blue #2 Kiritsuke 240mm

The kiritsuke is a generously sized, genuinely all-purpose knife meant to handle many cutting tasks around the kitchen. It is the only truly multipurpose traditional Japanese knife, and in Japan, only the executive chef is permitted to use one. This 240mm blade slices, dices, and minces quickly and efficiently, making it the kind of knife you reach for again and again.

Hideo Kitaoka and his small team of skilled craftsmen make this knife in Takefu Village, Echizen. Kitaoka-san speaks about his work as something learned one skill at a time, through the hands and the body - he describes himself as a third-generation craftsman carrying on his family business, focused mainly on traditional Japanese knives, with the goal of making blades that are amazingly sharp and genuinely satisfying to cut with. That dedication shows clearly in this knife and the rest of his collection. The blade is forged from Blue #2 steel with a soft iron cladding in a kasumi finish, hardened to 62-63 HRC with a one-sided traditional grind for right-handed users. The knife comes with an upgraded octagonal sandalwood handle.

What Customers Are Saying: One executive chef calls this a great quality blade and his first single bevel kiritsuke, noting he is loving the experience so far - his only notes are that the handle runs a touch small, though it still functions well with the narrow blade, and that the steel will react with certain foods while the tip itself is quite thin and fragile, both worth being aware of going in.

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: Takefu Village, Echizen, Japan

Construction: Hammer Forged, San Mai

Edge Steel: Blue #2

Cladding: Soft Iron

HRC: 62-63

Grind: Traditional Single Bevel, Right-Handed

Finish: Satin

Handle: Octagonal Sandalwood

Ferrule: Black Pakka Wood

Handle Install: Tokyo Style (Gapped Machi)

Weight: ~6.0 oz (170 g)

Blade Length: 230 mm

Total Length: 380 mm

Spine Thickness at Base: 3-4 mm

Blade Height: 36-37 mm

Please Note: We only ship Kitaoka knives within the USA