Kagekiyo White Steel 2 Kiritsuke knife 210mm (8.3") Magnolia Wood Urushi lacquer handle

The 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 more typically deals 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. Usually, Kiritsuke blade lengths range from 190mm to 340mm (210-240mm most popular). The handle can be Western or Japanese style. The Japanese Kiritsuke knife is the most incredible look multipurpose knife in the kitchen.

Log in to leave a review.

Kagekiyo Kiritsuke knife is a high-end handcrafted knife made by the highest level of Japanese artisans who were awarded 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. The perfect blade shape, balance, and Hitachi carbon steel White steel 2 (Shirogami #2) guarantee excellent cutting ability and sharpness but low rust resistance. To prevent corrosion, please wipe the blade to dry after every use. Baba Hamono Kagekiyo Kiritsuke knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Ease of sharpening: 4 from 5; Rust resistance: 1 from 5; Handle durability: 5 from 5; For professionals: 4 from 5. Kagekiyo Kiritsuke knife packed in premium Japanese authentic gift box with traditional patterns.

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.