Kiritsuke knives are multi-purpose traditional blades that can be used as a yanagi (fish slicer) or an usuba (vegetable) knife. The kiritsuke is an attractive knife featuring a sword-shaped tip and a flat belly. In Japan, the kiritsuke is reserved for use by highly skilled executive chefs only.
Kitaoka-san has been making high-end Japanese knives for over 30 years. These particular knives are formed from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a Suminagashi (Damascus) finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.
The use of high-carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.
Each knife is made by hand so measurements may vary.Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.8 oz (136 g)
Edge Length: 197 mm
Total Length: 344 mm
Spine Thickness at Heel: 3 mm
Blade Height: 36 mm
Kitaoka-san has been making high-end Japanese knives for over 30 years. These particular knives are formed from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a Suminagashi (Damascus) finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.
The use of high-carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.
Each knife is made by hand so measurements may vary.
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