Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. Usubas are dedicated vegetable knives while yanagibas are used to slice raw fish for sushi, as a consequence the kiritsuke is intended as a general purpose knife for use in preparing traditional Japanese cuisine. The kiritsuke reverse tanto profile makes the pointed tip very nimble but also delicate while the flat profile lends itself well to chopping and push cutting.
Our kiritsuke design is inspired by the swordsmiths in Japan. Hence the name Itto, a derivation of Ittō-ryū, which means “one-sword school” and is the ancestral school of many of the kenjutsu or Japanese swordsmanship techniques. With an 8” blade, our kiritsuke is not meant to represent a katana or samurai sword. It is more the subtle lines and ergonomics of the blade and handle that are inspired by the swords. Our thick, 4.75” micarta handle has an octagon shape to keep the blade from rolling in your hands, especially when your hands are wet and you are cutting quickly.
Made of hand-hammered, high-carbon D2 steel, this kiritsuke will add more than utility to your cooking. It will add a one-of-kind piece of art to your kitchen and give you immense pleasure every time you use it. Looking for a more basic, Chef Knife that is hefty enough to cut through meat and bone? Check out the Cuisinier 8" Handmade Damascus Steel Chef Knife with Walnut Handle.
Itto Kiritsuke Handmade Chef Knife Specifications
- Overall Length: 12.75"
- Handle Length: 4.75"
- Blade Length: 8"
- Blade Material: D2 high-carbon steel
- Blade thickness: 2.7mm
- Grind: Secondary bevel
- Handle Material: Dark Micarta
Please note: Each knife is handmade from natural materials. There will be some variation in color, Damascus pattern and overall look. The knife you receive will have the same attention to quality and detail as the one pictured, but may differ slightly in appearance.
Care Instructions
1095 steel is a high-carbon steel and will rust if not dried and oiled after use. Hand wash only with soap and hot water. Dry completely before oiling.
