Kiridashi knife 180mm (7.1")
Kiridashi knife 180mm (7.1")
Kiridashi knife 180mm (7.1")
Kiridashi knife 180mm (7.1")
Kiridashi knife 180mm (7.1")
Kiridashi knife 180mm (7.1")
€ 35.00

Kiridashi knife 180mm (7.1")

Kiridashi is a traditional Japanese small, versatile, work knife. A rough translation of the word would be simply "a pointed knife."

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.

Feels most at home when:
  • 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

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 Kuro-uchi 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.


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
  • 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.