The Kiritsuke knife is one of the few multipurpose traditional Japanese blades that can be used as a Yanagi (fish slicer) or an Usuba (vegetable knife). 

It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto (Chef's knife).

• Its lightweight, double-beveled edge can be used to perform many of the tasks normally done with a Gyuto.
• A truly versatile chef's knife (Kiritsuke) due to its ability to 'Rock and Chop' and suits all cutting styles.
• Damascus steel blade with 67-layers (VG10 Core and 33 Folded Damascus Layers) is corrosion resistant and tough with a Rockwell Hardness of HRC 62.
• Blade features a Fireball Damascus Steel Billet pattern.
• Features unique coloured, octagonal handle. Each Knife has a unique handle and the colour will vary from knife to knife. Some may have multiple colours and others may have less (colours cannot be chosen).
• Double Bevel cutting edge sharpened using the traditional Japanese 'Honbazuke' method, where the blade is sharpened and polished by hand in three stages

Forged with imported VG-10 stainless steel for the core blade material, plus 66 layers of Damascus Steel, this blade will last a lifetime.

Our Kiritsuke features an octagonal handle made from wood, which is chemically stabilised. The stabilising process makes the wood tougher, super durable and less likely to warp or crack.

The Kiritsuke knife is suited to 'rock chopping', 'push cutting' and 'pull cutting'. Our take on the Kiritsuke blade has been vigorously tested to be a true, well-rounded knife.

Dimensions:

• Full length: 33 cm 
• Blade length: 20.5 cm
• Blade width: 4.8 cm (The widest point)
• Blade thickness: 2.0 mm
• Net weight: 200g

Damascus blades are made from high carbon steel with small amounts of chromium in the alloy. While high in carbon steel, the blade can show rust if not cared for. You should ensure to keep the blades clean and dry thoroughly to avoid rust or staining. Hand wash only. This knife is not suitable for cutting bones or frozen foods.