Kiridashi Kruska [Right & Left Bevel]
Kiridashi is a traditional Japanese small, versatile, work knife. A rough translation of the word would be simply "a pointed knife." Kiridashi Kruska is single-beveled and available in two versions: one suitable for right and the other for left-handed users.
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 as well as for grafting fruit 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. It is basically 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
- 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 155mm.
The knife is forged out of carbon steel which has a smaller percentage of Chromium, which means it will gain patina in time. 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.
About the blacksmith:
Timotej Kruska is a young Slovenian blacksmith who manufactures kitchen and utility knives inspired by the Japanese tradition of forging knives as well as locally sourced materials. He forges blades using steel manufactured in a Slovenian steel plant and makes handles mostly out of local wood. In addition to traditional Japanese blades, Timotej is also exploring iron-age metallurgy.
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not put the knife in a dishwasher
- NOT FOR FOOD CONTACT
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.