Kiritsuke Chef Knife 21.5 cm – Stainless Steel Blade, Ironwood Handle, Balanced
Kiritsuke Chef Knife 21.5 cm – Stainless Steel Blade, Ironwood Handle, Balanced
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Details
21.5 cm blade · Ironwood handle · Japanese profile
A Kiritsuke with Some Heft and a Natural Wood Handle
A kiritsuke is the Japanese all-rounder with the angled tip. This one has a 21.5 cm (8.5 in) stainless steel blade and a dense ironwood handle. It feels steady in the hand and takes vegetables, fish and meat with one long, even, controlled stroke.
The problem with an ordinary knife
Stop sawing, start slicing
Most kitchen knives in a drawer are thick, dull and badly balanced. You press, you saw back and forth, the tomato skin slips and the meat tears.
Japanese kitchen knives work the other way round: they are made to be kept sharp, so the edge does the cutting and your hand only guides it. This blade is shaped on those principles: a fine edge, an even balance and uncoated steel for clean contact with the food.
What it is
A kiritsuke you can feel in your hand
The blade is 21.5 cm (8.5 in) of stainless steel with the angled kiritsuke tip and a polished edge. It holds a steady edge for consistent cuts, day after day.
The handle is ironwood, a dense and strong wood, shaped for a comfortable and secure grip. The weight is spread evenly between blade and handle, so the knife feels smooth and controlled as you slice.
- 21.5 cm (8.5 in) stainless steel blade
- Angled kiritsuke profile for long slices and fine tip work
- Steady, reliable edge
- Ironwood handle, dense and natural
- Evenly weighted between blade and handle
On the board
What this knife does in your kitchen
Measured
The knife in numbers
Size: 21.5 cm (8.5 in). Blade: stainless steel. Handle: ironwood. Use: vegetables, fish and meat.
Choose it if you like a knife with some heft and a natural wood handle. It is made for everyday cooking and years of use.
Why this one
This kiritsuke vs an ordinary kitchen knife
| This kiritsuke | Ordinary kitchen knife | |
|---|---|---|
| Japanese blade profile | ✓ | ✗ |
| Sharp out of the box | ✓ | ✗ |
| Balanced between blade and handle | ✓ | ✗ |
| Uncoated steel blade | ✓ | ✗ |
| Natural ironwood handle | ✓ | ✗ |
Care
Keep it sharp and bright for years
1. Wash by hand
Use warm water and a little mild soap.
2. Dry straight away
Wipe the blade and handle dry right after washing so it stays bright.
3. Hone the edge
A few passes on a rolling sharpener every couple of weeks keep the edge.
Questions people ask
What is a kiritsuke?
A Japanese kitchen knife with a long edge and an angled tip. It slices, chops and does fine tip work, so it can take on most daily cutting jobs.
What is it used for?
Daily cooking: vegetables, fish and meat.
How do I keep it sharp?
A few passes on a rolling sharpener every couple of weeks keep the edge.
How do I wash it?
By hand, with warm water and mild soap. Dry it straight away and it stays bright for years.
Is it a good gift?
Yes. A Japanese kitchen knife is a classic gift for anyone who loves to cook, and it arrives boxed.
Specifications
- Knife type: kiritsuke (Japanese multi-purpose knife with angled tip)
- Blade length: 21.5 cm (8.5 in)
- Blade: stainless steel, uncoated
- Handle: ironwood
- Use: vegetables, fish, meat
- Care: hand wash, dry straight away
What's in the box
- 1 × kiritsuke knife, 21.5 cm (8.5 in), in a box