Kiritsuke Chef Knife – Clad Steel Blade & Wood Handle

Kiritsuke Chef's Knife – Precision Clad Steel for the Serious Cook

Elevate every meal with this premium Kiritsuke knife — a Japanese-inspired hybrid blade that masterfully handles slicing, dicing, and chopping with effortless control. Whether you're breaking down proteins, julienning vegetables, or paper-thinly slicing fruit, this versatile kitchen workhorse delivers professional-grade performance right at your cutting board.

Key Features

• Clad Steel Blade: Multi-layer clad steel construction delivers exceptional edge retention and durability, staying razor-sharp cut after cut.
• 60°+ Blade Angle: A fine, acute edge angle ensures ultra-precise slicing with minimal effort — ideal for both push-cuts and draw-cuts.
• 21.9 cm Blade Length: The versatile Kiritsuke profile handles a full range of kitchen tasks, from thin vegetable ribbons to thick meat portions.
• Comfortable Wood Handle: The 13 cm ergonomic wooden handle offers a secure, balanced grip that reduces hand fatigue during extended prep sessions.
• Lightweight Balance: At just 218.3 g, this knife is light enough for nimble maneuvering yet substantial enough to feel solid in hand.
• Multi-Purpose Design: Excels as a chef knife, vegetable knife, fruit slicer, and meat cleaver — one knife for countless tasks.

Who Is This Knife For?

From home cooks who take their craft seriously to seasoned culinary professionals, the Kiritsuke design is celebrated for its elegant, angular tip and flat belly — perfect for the "rocking" chop technique as well as precise point work. If you want a single high-performance blade that replaces several knives in your block, this is it.

Specifications

• Blade Material: Clad Steel
• Blade Length: 21.9 cm
• Blade Angle: >60°
• Handle Material: Wood
• Handle Length: 13 cm
• Item Weight: 218.3 g
• High-Concern Chemicals: None
• Country of Origin: Made in Mainland China

Care Instructions

To preserve the edge and protect the wooden handle, hand-wash with warm water and mild soap immediately after use. Dry thoroughly before storing. Regular honing with a whetstone or honing rod will keep the blade performing at its best.

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Learn more: Nutrition.gov on cooking and food safety

Frequently Asked Questions

Q: What is a Kiritsuke knife and how is it different from a standard chef knife?

A: A Kiritsuke knife is a Japanese multi-purpose blade distinguished by its angular, pointed tip and flat cutting edge. Unlike a Western chef knife with its curved belly, the Kiritsuke excels at precise, forward slicing strokes and detailed tip work — making it ideal for slicing vegetables, fish, and meat with exceptional accuracy. It effectively combines the functions of a gyuto (chef knife) and a yanagiba (slicer) in one blade.

Q: What is clad steel and why does it matter for a kitchen knife?

A: Clad steel (also called Damascus-style or laminated steel) consists of a hard, high-carbon steel core bonded between softer stainless steel layers. This construction gives the knife the best of both worlds: a razor-sharp, durable cutting edge from the hard core, and corrosion resistance and flexibility from the outer layers. The result is a blade that holds its edge longer and is easier to maintain than a single-steel knife.

Q: How do I sharpen and maintain this Kiritsuke knife?

A: For best results, use a whetstone (water stone) with a grit of 1000–3000 for sharpening and 6000+ for polishing. Maintain the blade's original angle (approximately 60° or above per bevel side) during sharpening. Regular light honing on a ceramic honing rod between sharpenings will keep the edge aligned. Always hand-wash and dry the knife immediately after use — avoid dishwashers, as heat and detergent can damage both the clad steel blade and the wooden handle.

Q: Is this knife suitable for both beginner and professional cooks?

A: Absolutely. While the Kiritsuke profile is traditionally associated with professional Japanese chefs, the design of this knife — with its balanced wood handle, manageable 21.9 cm blade, and forgiving clad steel construction — makes it accessible for enthusiastic home cooks and professionals alike. Beginners will appreciate its versatility, while experienced cooks will value its precision and edge retention.