Kiritsuke knives are multi-purpose traditional blades that can stand in for a yanagi when slicing fish or an usuba when cutting vegetables. The kiritsuke is an attractive knife with a sword-shaped tip and a flat belly, and in Japan its use is reserved for highly skilled executive chefs only.
Hideo Kitaoka has been making high-end Japanese knives for over 30 years. This particular kiritsuke is forged from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention, hardened to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a suminagashi finish that adds beauty and strength to the blade. The knife is sharpened on one side only, with the reverse side featuring a slight concave profile, suiting right-handed users exclusively. Careful drying after use is essential to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi paying homage to traditional Japanese sword design. This is a wonderful multi-purpose knife, but one that requires real skill to extract its full potential.
What Customers Are Saying: One reviewer reports it arrived sharp out of the box and credits it with taking his knife skills to a new level, though he wishes for a bit more knuckle clearance - overall he is genuinely happy to have it in his collection.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Hideo Kitaoka has been making high-end Japanese knives for over 30 years. This particular kiritsuke is forged from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention, hardened to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a suminagashi finish that adds beauty and strength to the blade. The knife is sharpened on one side only, with the reverse side featuring a slight concave profile, suiting right-handed users exclusively. Careful drying after use is essential to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi paying homage to traditional Japanese sword design. This is a wonderful multi-purpose knife, but one that requires real skill to extract its full potential.
What Customers Are Saying: One reviewer reports it arrived sharp out of the box and credits it with taking his knife skills to a new level, though he wishes for a bit more knuckle clearance - overall he is genuinely happy to have it in his collection.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
- Blacksmith: Hideo Kitaoka
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Carbon Steel Damascus (12-Layer)
- Edge Steel: White #1
- HRC: 63-64
- Grind: One-Sided Traditional, Right-Handed
- Handle: Sandalwood Octagonal
- Ferrule: Black Pakka Wood
- Handle Install: Tokyo Style (Gapped Machi)
- Engraving: Hand Engraved
- Weight: 4.8 oz (136 g)
- Blade Length: 197mm
- Total Length: 344mm
- Spine Thickness at Heel: 3mm
- Blade Height: 36mm
- Please Note: We only ship Kitaoka knives within the USA
1 review(s) 
