Mcusta Kiritsuke Revolution 230mm (9.1") [Red]
Mcusta Kiritsuke Revolution Red is a knife for a serious chef. Although this knife will be a great all-rounder knife in our home kitchens too, the Japanese traditions only allow the Executive Chef to wield this knife. Kiritsuke knife is a hybrid between the traditional Japanese knife Yanagiba (slicer knife, mostly used for sushi) and the Usuba (knife specialized to cut vegetables), meaning it can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies.
Although traditionally Kiritsuke knives are single bevel, Mcusta ground this one as a double bevel to cater to the needs of Western users. Due to similarities in usage with the Gyuto (Chef's knife), we classified Kiritsuke under our Gyuto collection. This knife can be a great alternative to the Gyuto knives, however, due to its straight edge, Kiritsuke won't rock through cuts as the Gyuto does.
As its name suggests, Kiritsuke Revolution was made of the revolutionary new type of steel called Powder Metallurgy (PM steels), known for their great edge retention and corrosion resistance. The steel was hardened to 61 HRC and is san-mai clad, meaning the core SG2 steel is clad into 2 layers of softer stainless steel.
The handle is revolutionary too. The red pakka wood was shaped into the ergonomic decagonal (10-sided) handle which will sit comfortably in your hands for hours of work. A mosaic pin was placed in the middle of the handle for added aesthetics, while a stainless bolster with a red splitter ensures a smooth transition from the blade to the handle.
Mcusta Kiritsuke Revolution is also available in black handle:
About Mcusta Zanmai:
Mcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.
Handles and pins are milled to the precision of 1/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.
☝️ Fun fact: Mcusta is a made-up word - a combination of Machine and custom!
Blade shape: Kiritsuke
Steel type: SPG2
Blade construction: San-mai / full hamaguri convex / migaki & kasumi
Hardness (HRC scale): 61
Overall length: 390mm (15.4")
Blade length: 230mm (9.1")
Blade height: 43mm (1.7")
Spine thickness: 1.9mm (0.07")
Weight: 185g (6.5 oz)
Handle length: 150mm (5.9")
Handle type / wood: Japanese / Red Pakka
Kanji on the blade:
Blacksmith: Mcusta Zanmai
Location of the smithy: SEKI / Gifu Prefecture / Japan
☝️ 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.
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.
✔ Use a magnetic rack, knife blocks, or use 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.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- 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.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
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.
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.
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.