Kiritsuke ( きりつけ) Japanese Knife Damascus Steel with Coloured Ebony Handle
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Why You'll Love It
Japanese precision meets modern craftsmanship. Each blade is forged from exquisite Damascus steel with a VG10 steel core, delivering outstanding sharpness, edge retention, and corrosion resistance. The intricate Damascus pattern reflects meticulous layering, while the ergonomic handle offers superb balance and control. Designed for chefs and passionate home cooks, SAKUTO transforms everyday prep into a refined culinary experience.
Kiritsuke ( きりつけ) Japanese Knife Damascus Steel with Coloured Ebony Handle
SPECIFICATIONS
Full length: 33.0 cm
Blade length: 20.5 cm
Blade width: 4.8 cm (The widest point)
Blade thickness: 2.0 mm
Net weight: 200 g
The Kiritsuke knife is a multipurpose blade that Japanese chefs have used to slit open meat and vegetable for centuries. And as its name implies (lit. "kitchen knife that cuts into"), this knife is made for slicing. But you can also use it to chop and carve because it is a versatile tool with a traditional woody handle that allows for a safe grip.
Are Kiritsuke Knives Hard To Use?
These lightweight chef knives are the perfect cross between a Yanagi (the sushi knife, which is best for slicing fish) and a Gyuto (an all-purpose chef knife for chopping and doing some detail work).
Above all, the Kiritsuke knife has a mild belly that ensures a comfortable rocking motion. On the other hand, it is also considerably flat, like an Usuba (vegetable chopper). So, the Kiritsuke may not adapt to all cutting techniques.
The secret to using the Kiritsuke knife lies in the blacksmith's craftsmanship and final design. And since not every Kiritsuke has the same design, the most suitable ones for different cutting styles are made of Damascus steel. Thanks to 67 layers (33 Damascus layers folded on a VG10 core, to be exact), the best Kiritsuke easily rock and chop at will.
What Is This Kiritsuke Knife Used For?
Most Japanese knives have a single bevel with a hollow grind on the other side. So, if you cut a big veggie with one of those, you will find it harder, if not impossible, to slice. Or worse, you end up with a slightly curved shape and not the straight cut you wanted. Of course, the more you cut with the knife, the more pronounced the slant becomes in that case.
Our double-beveled Kiritsuke knife ensures straight cuts at any time. Also, it is corrosion resistant and reaches a hardness rating of 62 HRC on the Rockwell scale. Equally important, it has an eye-catching fireball pattern on the Damascus steel for a pleasant aesthetic effect.
You can slice vegetables as large as watermelons with ease. More importantly, you will get perfect slices every time. Plus, the uniquely colored octagonal handle offers a secure grip.
Technology Meets Tradition
The handcrafted nature of each piece ensures unique handles and blades according to tradition.
AVAILABLE KNIVES:
· 9.5" Chef Knife
· 8" Chef Knife
· 7.5" Cleaver
· 7.5" Bread Knife
· 7" Santoku Knife
· 6" Boning Knife
· 5" Utility Knife
· 3.5" Fruit Knife
VALUE SETS:
· 7-Piece (Best Value - Save 30%): Includes ALL knives listed above!
· 5-Piece: 9.5" Chef, 7.5" Bread, 7" Santoku, 6" Boning, 5" Utility
· 3-Piece (Most Popular): 8" Chef, 6" Boning, 5" Utility
· Custom Sets are Available upon request! Contact us for support.
SPECIFICATIONS:
· Blade Material: Japanese VG10 + Damascus Steel
· Handle Material: Natural Wood + Blue Resin
· Rockwell Hardness: 62
At the heart of SAKUTO KNIVES is a fusion of tradition and advanced metallurgy. Our blades feature a razor-sharp VG10 steel core, prized for its exceptional hardness, edge retention, and stain resistance. This core is wrapped in multiple layers of Damascus steel, creating a robust cladding that enhances durability while revealing a unique flowing pattern on every blade. Paired with a carefully balanced, ergonomic handle, these materials deliver precision, comfort, and long-lasting performance in the kitchen.
SAKUTO's Damascus steel is crafted by layering 33 layers of metal, then forging them into a single blade. This layering technique creates the stunning rippling pattern seen on the blade.
These patterns are revealed as our artisans grind the blade down to its razor-sharp edge and are further accentuated through the process of bead blasting. Bead blasting also creates surface textures which helps reduce cutting drag and release food from the blade. Not only does Damascus steel look beautiful, but it is stain resistant and extremely durable.
About Knife Handle
SAKUTO handles are made from genuine hardwood and a composite resin, making them durable and moisture-resistant. It has been sanded and polished to create a glossy finish. Like natural wood, each piece of Wood is unique.
HOW TO CARE FOR YOUR DAMASCUS
CUTTING TECHNIQUE
SAKUTO cutlery is designed for smooth slicing rather than harsh chopping. When using your knife, try to mimic a "handsaw motion" while slicing by pushing your knife forward and down, then pulling it back toward your body. Begin slowly, your skill and experience should determine your cutting speed. Always be aware of where your fingers are in relation to the blade. Please refrain from using SAKUTO blades except the cleaver knife on tough materials such as frozen foods or bones. Our blades are intended for precision slicing rather than crushing or chopping.
SHARPENING & HONING
In order to maximize and maintain the performance
For your SAKUTO blade, we suggest regular honing every 2-4 weeks with a ceramic or steel rod. This will extend the time between sharpenings significantly and keep your blade in good condition.
Once it is time to sharpen your blade, use a traditional whetstone for a razor-sharp and precise edge, preferably a medium grit sharpening stone and a fine grit stone for finishing.
USING A WHETSTONE
1. Soak the whetstone in water for 5-10 minutes or until the air bubbles stop appearing, which indicates the stone has absorbed the optimal amount of water.
2. While sharpening, continue to apply water to the stone. The combination of the water and the small particles released from the stone create an abrasive substance that sharpens the blade.
3. Place the stone on a slip-resistant surface, such as a towel, and begin sharpening with the coarse grit of your stone.
4. Move the blade away from then towards the body, in a black and forth motion, at an angle of 10-15°
across the stone. Use light pressure.
5. Begin at the tip of the blade, pull the blade over the stone through the middle and down to the base of the blade.
6. Turn the knife around and work on the other side of the blade. Repeat this process as many times as you feel is necessary.
7. To finish, pull the blade at an angle (use the same angle throughout your sharpening) twice against the edge to remove the last burs.
8. Rinse the whetstone and clean the grinding residue.
9. Rinse the knives thoroughly in hot water and pat dry.
WASHING & DRYING
We highly recommend hand washing your knife with a gentle dish soap. Make sure your soap is free of bleach or citrus extracts, as they can cause your knife to rust. Rinse and towel dry immediately and meticulously, remove any lingering moisture from your blade.
Although the wood used in our handles has been stabilized, like any wood it may shrink in arid climates or swell in humidity. The color may also change slightly over time; this is not a defect but rather a natural process caused by oils in the hand, light exposure, and oxidation.
CUTTING SURFACE
A quality cutting board can help maintain your blade's sharp edge over time. We recommend medium-soft woods such as hinoki rather than harsh materials such as tile, synthetic, granite, marble, ceramic, or any kind of glass.
STORAGE
We recommend that you store your knife in a wooden block, in-drawer knife tray, sheath, or knife case. Avoid storing your knives unsheathed in a drawer.
