Hokiyama Sakon AUS10 Hammered shiny Damascus 210mm (8.3") Kiritsuke knife with Gold Dust Urushi lacquered Magnolia Wood octagon handle

Classical Kiritsuke knife is a multipurpose knife (mix between Yanagiba (Japanese fish slicer) and Usuba (Japanese vegetable knife)). The hallmark of Kiritsuke is a squared-off blade tip, giving it a very unique and brutal design. Recently, because of this design (brutal look), the Kiritsuke knife has become very popular among home cooking enthusiasts worldwide. But for Western cuisine is more typical to deal with red meat rather than fresh fish. For this reason, some of the modern Kiritsuke knives have the same blade shape as a Gyuto knife but with a squared-off blade tip. Usualy, Kiritsuke blade lengths range from 190mm to 340mm (210-240mm most popular). The handle can be Western or Japanese style. Japanese Kiritsuke knife is the coolest look multipurpose knife in the kitchen.

Log in to leave a review.

This beautiful hand-forged Kiritsuke knife was made by Hokiyama cutlery from the Tosa province on Shikoku Island of Japan. Hammered texture (Tsuchi-me) on 210mm long Damascus blade has AUS10 core steel, heat-treated up to 59-60 HRC. Octagon handle made from natural Magnolia Wood and finished with traditional Japanese Urushi Black lacquer using a Gold Dust technique. Sakon is Hokiyama Cutlery's Top Lineup name, dedicated to the famous swordsmith of Edo Period Toushiro. This Lineup was specially developed to meet the highest practical benefits and beauty requirements by combining traditional Japanese sword-making methods with modern materials and techniques. Fantastic sharpness, strong corrosion resistance, and easy maintenance simultaneously make the Sakon Kiritsuke knife a perfect choice for home "Everyday" cooking. And, of course,  it is an excellent first knife for people who want to start using a Japanese knife. Each knife is packed with traditional patterns in a premium Japanese authentic gift box.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.