Kiritsuke

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Baba Hamono Kagekiyo Kiritsuke knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
338 USD 304 USD
Kagekiyo Kiritsuke knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
272 USD 245 USD
This "no flashy" and naturally looking Kiritsuke knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 210mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnu
188 USD
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 Burnt pattern Urushi lacquer.
193 USD
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.
211 USD


Baba Hamono Kagekiyo Kiritsuke knife is a high-end handcrafted knife made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long, blade made from beautiful stainless Damascus steel, using high-purity steel VG10 as the central core. Japanese-style walnut handle.
362 USD 326 USD


Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long, blade made from beautiful stainless Damascus steel, using high-purity steel VG10 as the central core. Japanese-style wood micarta handle.
271 USD 244 USD


This "no flashy" and naturally looking Kiritsuke knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 210mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Japanese Zelkova Wood
177 USD
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The Kiritsuke has an angled tip as a profile, and you can use it as both a fish slicer and vegetable chopper.

We offer both types of Kiritsuke knives: the single bevel edge and the double bevel edge. The single bevel edge Kiritsuke features a ‘clip point’ for precise cutting and a flat heel as the Usuba. A longer blade length ranging between 270mm to 330mm though makes it a tool reserved only for the head chef in traditional Japanese kitchens.

The double bevel edge Kiritsuke knife is available in different styles. The basic version features a blade profile similar to the single edge Kiritsuke. The others may look like a Nakiri kitchen knife with a tall rectangular body and clipped point. Others are a combination of the Kiritsuke and Gyuto.

Kiritsuke knife is your choice if you’re looking at fish slicing and ‘push cutting,’ ‘pull cutting and ‘tap chopping.’

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