Kiritsuke Knives

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Kiritsuke Japanese kitchen knife Matsubara Hamono Cleaver KT-224 18cm
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Kiritsuke Japanese kitchen knife Matsubara Hamono Cleaver 18cm KT-224
The Tanaka Kama Industry KT-224 Kiritsuke Cleaver is a Japanese knife with a unique design, combining the wide blade of a kitchen cleaver with the distinctive profile of a *kiritsuke*. The brand Matsubara Hamono (Tanaka Kama Industry) is renowned for the work of bladesmith Katsuto Tanaka, a fourth-generation master of the craft. The wide blade provides an expansive working surface, making it convenient for slicing vegetables, meat, and fish, while also allowing for the easy transfer of ingredients from the cutting board. The *kiritsuke* geometry, featuring a characteristic sharp tip, is well-suited for precision tasks and making clean, accurate cuts.
The core of the blade is forged from Japanese Aogami #2 (Blue Steel No. 2) carbon steel, laminated between layers of stainless steel. Aogami #2 contains tungsten and chromium, which enhance wear resistance and help the blade retain its sharpness for longer. This steel is easy to sharpen on water stones, allowing for the creation of a fine, aggressive cutting edge. While the stainless steel cladding protects the sides of the blade from corrosion and simplifies maintenance, the Aogami #2 cutting edge remains susceptible to rust; therefore, the knife must be washed and wiped completely dry after every use.
€227.09

In stock

Kiritsuke Japanese kitchen knife Sukenari Gyuto ZDP247 S-1007 21cm
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Kiritsuke Japanese kitchen knife Sukenari Gyuto ZDP247 21cm S-1007
The Sukenari S-1007 Kiritsuke Gyuto combines the versatility of a *gyuto* (chef’s knife) with the distinctive profile of a *kiritsuke*. Its 210 mm blade, featuring a sharp, pointed tip, is well-suited for the precise slicing of vegetables, fish, and meat, as well as for delicate culinary tasks. The blade is crafted from multi-layered steel with a core of ZDP-247—a high-carbon Japanese tool steel—and boasts a hardness of 61–63 HRC. It features a traditional Japanese-style (*wa*) handle made of olive wood, accented by a buffalo horn bolster. This knife requires careful handling: it must not be cleaned in a dishwasher, nor should it be used for chopping bones or cutting through hard food items. The blade must be wiped completely dry after each use.
€397.61

In stock

Kiritsuke Japanese kitchen knife Tojiro DP Cobalt Alloy VG10 F-796 21cm - 1
Kiritsuke Japanese kitchen knife TOJIRO Classic 21cm F-796
The TOJIRO Kiritsuke F-796 knife from the Classic series is an extremely durable and corrosion-resistant utility kitchen knife, crafted to professional standards. The blade is crafted from VG10 steel coated with chrome-plated stainless steel, ensuring professional sharpness and easy cleaning. The reinforced laminate handle is extremely durable, resists deformation, and resists wear over time. The metal bolster is highly hygienic and prevents dirt from accumulating between the blade and handle. The TOJIRO Kiritsuke F-796 is a versatile knife suitable for large vegetables, meat, and fish. Its K-shaped blade tip makes it ideal for fine cutting tasks. Weight: 220 g.
€118.73

In stock

Kiritsuke Japanese kitchen knife Seki Kanetsugu Zuiun 9305 21cm
Kiritsuke Japanese kitchen knife Seki Kanetsugu Zuiun 21cm 9305
Seki Kanetsugu Zuiun Kiritsuke 21 cm. Kiritsuke bocho combines the qualities of “usu-ba” (thin-bladed) and “yanagi-ba” (thin- and long-bladed) knives. But it is crafted to be double edged as opposed to conventional single-edged ones, making it suitable for cutting any type of food by bringing the blade straight down onto the item. As the pointed part of the blade is modeled after a sword, it is also suitable for preparing dishes that involve techniques requiring the use of the tip, such as decorative cutting.The Zuiun is a special model manufactured to celebrate the company's centennial. Seki Kanetsugu Zuiun knives have blades with a wavy “hamon” pattern similar to Japanese swords. In its current incarnation, Seki Kanetsugu Cutlery has been making modern blades that realize the characteristics of Japanese swords--unbreakable, unbending and very sharp. The company also infused the Zuiun with the spirit of such swords. The blade is made of Damascus steel that uses powdered stainless steel SPG2 for the core material. Finely sharpened by artisans, the surface of the blade features a scudding cloud-like pattern. It is also forged into a V-shaped "hamaguri-ba" clam blade, reflecting a characteristic of Japanese swords.
€262.95

In stock

Kiritsuke Japanese kitchen knife TOJIRO REPPU FD-1362 21cm
Kiritsuke Japanese kitchen knife TOJIRO REPPU 21cm FD-1362
New! Japanese knife Tojiro REPPU kiritsuke FD-1362. The 21 cm long blade has double-sided sharpening. The blade is made of SG2 powder steel, which is characterized by increased hardness, excellent sharpness and rust resistance. The Tojiro REPPU kiritsuke knife is equipped with an octagonal teak handle. Teak wood is durable and moisture resistant. Each knife comes in an individual box. Weight 155 g.
€266.14

In stock

Kiritsuke Japanese kitchen knife TOJIRO REPPU FD-1360 15cm
Kiritsuke Japanese kitchen knife TOJIRO REPPU 15cm FD-1360
New! Tojiro REPPU Japanese kitchen knife with blade lenth 15 cm. The double bevel blade has a kiritsuke/bunka type. The core blade is SG2 (powdered high-speed steel) which features higher hardness, superior sharpness and rust resistance. Tojiro REPPU kiritsuke knife FD-1360 has golden-brown octagonal handle made of teak. It has a good water resistant and anti-pest. Instead of having a ferrule, it is coming up with the inside structure and blade won’t come out easily. Each knife comes in an individual box. Weight 55 g.
€184.06

In stock

Gyuto Japanese kitchen knife Sukenari Kiritsuke ZDP-189 S-107 21cm
Gyuto Japanese kitchen knife Sukenari Kiritsuke ZDP-189 21cm S-107
This Japanese Sukenari kitchen knife combines the shape of a chef's knife with the geometry of a kiritsuke blade. The 21 cm long blade is made of three layers of ZDP-189 steel. The traditional Japanese wa-handle of an octagonal shape is made of oak. The ferrule is made of buffalo horn. Gyuto Kiritsuke Sukenari is a universal kitchen knife for all tasks. It cannot be used for extremely hard products and cannot be washed in the dishwasher.
€397.61

In stock

Gyuto Japanese kitchen knife Sukenari Slender OUTLET S-6411 24cm
-25%
Gyuto Japanese kitchen knife Sukenari Slender OUTLET 24cm S-6411
OUTLET! A small chip on the tip of the blade. Can be fixed by sharpening. Kiritsuke Gyuto knife Sukenari Slender S-6411 with 24 cm blade. The blade is made of powder steel Damascus SG-2. Heat-treated to 63-64 HRC the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese knives bones and meat with bones, coconuts and other nuts, other hard products. 
€375.00
€500.00

In stock

Kiritsuke Japanese kitchen knife Sukenari Gyuto S-207 21cm
Kiritsuke Japanese kitchen knife Sukenari Gyuto 21cm S-207
Sukenari kiritsuke Gyuto knife with a blade length of 210 mm. This is a hybrid of a chef's knife and a kiritsuke. Blade of this Sukenari knife is made of ZDP189 steel with damascus clad. Traditional oak wood handle with buffalo horn ferrule. This Sukenari kiritsuke Japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut any hard products. Weight is about 275 gr.
€557.77

In stock

Japanese kitchen knife Kiritsuke Sukenari Slender Gyuto S-2111 24cm
Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto 24cm S-2111
The Slender Sukenari kiritsuke Gyuto S-2111 knife with a blade length of 240 mm is a work of art with excellent ergonomics. The Japanese kitchen knife Sukenari Slender Kiritsuke gyuto is a hybrid of a chef's knife and a slicer. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. Traditional Japanese octagonal magnolia wood handle with buffalo horn ferrule. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Weight 320 gr.
€467.74

In stock

Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-1111 24cm
Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto 24cm S-1111
This Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-1111 is a work of art, with excellent ergonomics. Traditional Japanese octagonal magnolia wood handle with buffalo horn ferrule. 24 cm blade of kiritsuke knife Sukenari is made of ZDP189 steel with stainless steel clad. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€349.19

In stock

Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-1OW11 24cm
Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto 24cm S-1OW11
Sukenari slender kiritsuke gyuto knife with blade length 240 mm. Traditional Japanese octagonal oak wood handle with wenge ferrule. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with stainless steel clad. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€350.00

In stock

Kiritsuke Japanese kitchen knife Hideo Kitaoka Shirogami CN-2216 24cm
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Kiritsuke Japanese kitchen knife Hideo Kitaoka Shirogami 24cm CN-2216
Handmade single-beveled kiritsuke knife by Mr. Hideo Kitaoka. 24 cm blade is made of carbon steel with Shirogami steel core Handle made of a natural pakkawood.  Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€198.41

In stock

Kiritsuke Japanese kitchen knife Miyabi 6000MCT Artisan 34079-241-0 24cm
Kiritsuke Japanese kitchen knife Miyabi 6000MCT Artisan 24cm 34079-241-0
The high quality Kiritsuke Miyabi 6000MCT Artisan 34079-241-0 has an outstanding design and is extremely comfortable. The knife is finely balanced to make cutting an effortless and pleasurable task. The knife is part of the MIYABI 6000MCT series and has a blade with a hammered finish and a Tsuchime look. The blade is manufactured from MicroCarbide powder steel embedded between two additional steel layers. The central section achieves a hardness rating of around 63 Rockwell. The knife also undergoes special hardening procedures such as ice hardening at -196 degrees Celsius. This increases the blade's stability, flexibility, durability and robustness to provide you with a practical and sharp knife to effortlessly carry out a multitude of kitchen tasks. The handle is made of premium, smooth-grained cocobolo pakka wood. A mosaic pin gives it a special design feature. The handle will retain its shape and has easy care properties. 
It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.
€289.52

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Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-2212 27cm
Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto 27cm S-2212
Sukenari slender kiritsuke gyuto knife S-2212 with 270 mm. Traditional Japanese octagonal rosewood handle. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€653.23

In stock

Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-2211 24cm
Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto 24cm S-2211
Sukenari slender kiritsuke gyuto knife S-2211 with blade length is 240 mm. Traditional Japanese octagonal rosenwood handle. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
€600.81

In stock

Kiritsuke Japanese kitchen knife Sukenari SG2 Damascus S-628 24cm
Kiritsuke Japanese kitchen knife Sukenari SG2 Damascus 24cm S-628
The kiritsuke gyuto knife Sukenari S-628 has 24 cm blade. The blade is made of SG2 steel. This knife has a rosewood handle with buffalo horn bolster. This Sukenari japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese  knives bones and meat with bones, coconuts and other nuts, other hard products. 
€455.65

In stock

Kiritsuke Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-009 20cm
Kiritsuke Japanese kitchen knife Goko Hamono Shirogami S/S Clad 20cm GHO-009
Goko Hamono kiritsuke knife with is 20 cm blade. Kiritsuke blades have arguably the most iconic profiles of any blade in the Japanese knife world. The reverse tanto tip gives the knife a very weapon-like appearance. Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.
€225.00

In stock

Kiritsuke Japanese kitchen knife Shiraki Hamono Honyaki HRS 24cm - 1
Kiritsuke Japanese kitchen knife Shiraki Hamono Honyaki 24cm HRS
Japanese Shiraki Hamono Honyaki kitchen knife is completely handmade. Blade length is 240 mm. The blade is made of Shirogami Japanese carbon steel. A honyaki knife requires tremendous experience and time to make it. Only a small number of craftsmen in the world are able to make a knife like this. Honyaki translates to "properly forged."Honyaki is forged entirely from a single piece of steel. Forging and shaping a knife is very difficult. Steel is rolled and forged many times to evenly distribute carbon.The honyaki knife is tempered unevenly - to higher values ​​(up to HRC64-66) at the cutting edge. In reflected light, the boundary between parts with different hardening is visible and it is called jamon (hamon). The Japanese Honyaki knife requires professionalism in use and sharpening.
€1,774.19

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Kiritsuke Japanese kitchen knife Sukenari Gyuto S-308 24cm
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Kiritsuke Japanese kitchen knife Sukenari Gyuto 24cm S-308
This Japanese Sukenari knife is a hybrid of a chef's knife and a kiritsuke. Historically, the kiritsuke was considered the chef's knife in Japanese restaurants and required a high degree of skill. This knife features a long, flat cutting edge for precise slicing and a sharp tip for precise and delicate work. The 24 cm long blade is crafted from three layers of HAP-40 steel. The Wa handle, a traditional octagon shape, is made of oak and features a buffalo horn bolster. This Japanese Sukenari kiritsuke kitchen knife is not dishwasher safe and should not be used on frozen or very hard foods.
€302.79

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Kiritsuke Japanese kitchen knife Hideo Kitaoka CN4216 24cm
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Kiritsuke Japanese kitchen knife Hideo Kitaoka 24cm CN4216
Kiritsuke knife 24 sm. Handmade by Mr. Hideo Kitaoka. Damascus blade - 11 layers of Shirogami steel. (White steel), magnolia-wood handle. Blade is sharpened on one side.
€233.87

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Kiritsuke Japanese kitchen knife TOJIRO REPPU FD-1361 17cm
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Kiritsuke Japanese kitchen knife TOJIRO REPPU 17cm FD-1361
New! Japanese knife Tojiro REPPU kiritsuke/bunka with a blade length of 17 cm. Double-sided sharpening. The blade is made of SG2 powder steel, which is characterized by increased hardness, excellent sharpness and rust resistance. The Tojiro REPPU FD-1361 kiritsuke knife has a golden-brown octagonal teak handle. Teak wood is durable and moisture resistant. Each knife is supplied in an individual box. Weight 105 g.
€224.70

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Gyuto Japanese kitchen knife Seki Kanetsugu Zuiun Kiwami 9505 21cm
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Gyuto Japanese kitchen knife Seki Kanetsugu Zuiun Kiwami 21cm 9505
The Japanese chef's knife Seki Kanetsugu Zuiun Kiwami 9505 is capable of handling any kitchen task and makes a unique and useful gift. The blade's k-tip geometry is similar to that of a kiritsuke or kengata knife. The Zuiun Kiwami series was released in honor of Seki Kanetsugu's 100th anniversary and embodies the traditions of Japanese swordsmithing, inspired by samurai swordmaking techniques.
The blade is crafted using three layers using the traditional San Mai technique. It is made of high-quality SPG2 (Super Powder Gold 2) powder steel, renowned for its exceptional hardness, excellent edge retention, and high wear resistance. The core is encased in 62-layer Damascus steel sheaths, and the surface is protected by a modern DLC (Diamond-Like Carbon) coating. This super-hard diamond-like carbon coating significantly increases the blade's resistance to abrasion, moisture, and aggressive substances. The unique cloud-like pattern on the blade is called hamon. The blade features a traditional Hamaguri-ba—a convex V-shaped grind similar to that used on Japanese swords. The octagonal wa handle is made of durable multi-layer laminate. Each Seki Kanetsugu Zuiun Kiwami chef's knife is crafted and sharpened by hand. It comes in an elegant wooden gift box.
€290.84

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Kiritsuke Japanese kitchen knife Hideo Kitaoka Shirogami CN-22161 24cm
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Kiritsuke Japanese kitchen knife Hideo Kitaoka Shirogami 24cm CN-22161
Handmade single-beveled kiritsuke knife by Mr. Hideo Kitaoka. 24 cm blade is made of carbon steel with Shirogami steel core Handle made of a natural pakkawood.  Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry. The knife has rounded tip. 
€177.42

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Kiritsuke is a large, all-purpose Japanese kitchen knife. Initially, this knife is a hybrid of usuba and yanagiba and historically had a single bevel blade. In Japan, kiritsuke was used only by privileged chefs, as it was believed that using this knife requires great professionalism. Today, kiritsuke is most often produced with double bevel.

The blade of the kiritsuke is narrower than that of the chef's knife gyuto, which gives this knife the properties of a slicer. The blade length is from 20 cm, the cutting edge is straight. A distinctive feature of the kiritsuke is a sharp bevel of the spine to the tip. This "tanto" profile creates a sharp tip that can be used for precise cuts.

The kiritsuke kitchen knife has recently become increasingly popular, and for good reason: it combines the qualities of a chef's knife and a slicer, suitable for many tasks in the kitchen. In our store you can buy a kiritsuke knife with delivery. Both classic models with single bevel blades and wa-handles, and kiritsuke with double bevel blades and western handles are presented.

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