Kiritsuke ( きりつけ) Japanese Damascus Steel Chefs Knife With Ebony Octagonal Handle
Kiritsuke ( きりつけ) Japanese Damascus Steel Chefs Knife With Ebony Octagonal Handle
Kiritsuke ( きりつけ) Japanese Damascus Steel Chefs Knife With Ebony Octagonal Handle
Kiritsuke ( きりつけ) Japanese Damascus Steel Chefs Knife With Ebony Octagonal Handle

Kiritsuke ( きりつけ) Japanese Damascus Steel Chefs Knife With Ebony Octagonal Handle

Regular price$164.00
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Kiritsuke ( きりつけ) Japanese Damascus Steel Chefs Knife With Ebony Octagonal Handle

This is a versatile and traditional Japanese Kiritsuke blade that combines the functionality of a Yanagi (fish slicer) and an Usuba (vegetable, meat knife). The multi-purpose knife is perfect for the chef who is looking for a lightweight and durable tool to perform a variety of cutting tasks.

Features of the Kiritsuke Damascus Steel Knife include:

  • Versatile design, can be used as a Yanagi or Usuba, or as a general-purpose chef's knife
  • Lightweight, double-beveled edge for easy use and precision cutting
  • 67-layer Damascus steel construction with a VG10 Core and 33 folded layers, resulting in a tough and corrosion-resistant blade with a Rockwell Hardness of HRC 62
  • Black ebony octagonal handle for comfortable grip and control
  • Sharpened using the old-style Japanese Honbazuke technique, with a three-stage hand sharpening and polishing process for a precise edge.

Overall, this Sakuto Kiritsuke knife is an excellent choice for those looking for a high-quality and versatile kitchen tool. Whether you're a professional chef or a home cook, this knife is sure to meet your needs and exceed your expectations.


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

Standard Delivery (10-12 working days)

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* Current delivery times are around 10-12 days but please be aware that we state our shipping and processing can be 10-18.

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Customer Reviews

Based on 11 reviews
DIeter Konrad (Royal Leamington Spa, GB)

I'm no professional chef but I'm a seasoned home cook. I cook everything from scratch and I cook daily. The knives that I use include, paring, boning, a basic slicing knife, and a santoku for chopping and dicing bigger, hardier vegetables and herbs.This is the most expensive knife that I have ever owned and it's the first of this style that I have used. It has taken some adjusting to it quite frankly.
The handle reminds me of a Japanese sword and the blade has an ornamental design on it. It really stands out as a unique knife in my kitchen.
It's very lightweight compared to the largest knife that I have, the santoku. I'm used to the allowing the weight of my santoku do half the work while chopping and dicing because I apply less effort as the combination of sharp and weight of the blade do some of the work so this is an adjustment that I'm getting used to. It's not a bad thing. It's just a fact.

Cyril ALIN (Birmingham, US)

Just a short review.
It handles differently than a typical western style knife but once you got used to it you will never go back.
The steel is real damascus steel, i checked it after sharpening, the lines come back after sharpening. First i was skeptical because it is extremely light. The blade is very sharp.
Use a good and very fine wet stone.
The grip is octagonal and i thought that might be an issue but it turned out that i specifically love the shape.
I’d buy it again, the build quality is very good.

Robert Porter (Newport, US)

I bought this as a Gift for my son who loves to cook. His reaction was quite simple, "Dad, this is the best knife I have ever used, I love it". I'm sure I will enjoy many great meals that were made with this knife.

Warren Rodrigues (Dungannon, GB)

I bought this for a friend who is a trie gourmet!
I think he was crying after he saw this knife, truly a work of art!
This knife speaks for itself in the pictures!

Wong Ethan (Edinburgh, GB)

I don't know how to feel about the octagon handle. It's nice but it's just not my idea of ergonomic, I suppose. The handle feels quite different in my hand than most knive handles which are smooth and have some curve that you can wrap your palm comfortably around. This handle is very straight wooden handle which reminds me of the classic wood yellow pencil that will leave a writers bump on your finger after writing too long with it. It would be nice to have a more organic shape to it for a comfortable grip but I understand that it's the design of this style and not necessarily necessarily a design flaw.


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