Kiridashi knife 180mm (7.1")
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Kiridashi is a traditional Japanese small, versatile, work knife. A rough translation of the word would be simply "a pointed knife."
USAGE:
In Japan, a Kiridashi is widely used in school for cutting paper and pencil sharpening. They are also traditionally used for pruning bonsai and other small trees. The knife shape enables easy grip and can be used for all kinds of different tasks. The main advantages of the Kiridashi are the control over the blade tip and its strength, the possibility of a reverse grip and pull-cut technique to manipulate the material we're cutting (such as leather or cardboard) in a controlled manner. As mentioned it allows for diverse grips for different types of cutting and most importantly, the knife fits well into the palm of your hand (suitable for right-handed users only!). It is basicaly a great work knife that every workshop and craftsman should own.
- opening boxes
- trimming leather or wood (branches and similar, don't try cutting down whole trees with it! :))
- cutting ropes
- cutting veneer
- cutting leather
- cutting stitches on leather and fabric
- gardening
- using in upholstery
- office work - opening letters, cutting lines, packing
- being used as a versatile work knife in a workshop
STEEL AND CARE:
The blade is single beveled, the blade and the handle are both made of steel. It is very easy to re-sharpen. The length of the whole knife is 180mm. The steel is hardened to 61-62 HRC.
The blade has visible traces of being hammered and a Nashiji finish and will gain patina in time as the knife is forged of Shirogami steel (white steel 2), which has a smaller percentage of Chromium. The advantage of such a blade is its long-lasting sharpness and ease of sharpening. The knife needs to be taken care of though, it should not be left wet and have oil applied to the blade every so often - we recommend using Ballistol oil.
Blade shape:
Steel type:
Blade construction: Ni-mai / Kuro-uchi & tsuchime
Hardness (HRC scale):
Overall length:
Blade length:
Blade height:
Spine thickness:
Weight:
Handle length:
Handle type / wood:
Kanji on the blade:
Blacksmith: Ikeuchi Hamono
Location of the smithy:
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
