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Kitaoka Kaisaki is a smaller knife in 120mm (4.7") blade length that can be used as an all-rounder petty knife. Like all Kitaoka knives, this one is also single bevel, only suitable for right-handed users. The 10-layers of gentle, not very pronounced Damascus pattern are complemented with the hand-etched kanji on the top part of the blade, together with the unpolished, kuro-uchi finish on the right side of the blade.
The core of the Kaisaki is made of the high performing Shirogami White #2 carbon steel, known for its superior edge retention and fine, smooth sharpness, but it will develop a patina and needs more maintenance. Steel was hardened to around 63 HRC.
A wooden Japanese style octagonal dark rosewood wa handle was attached to the Kaisaki, featuring a pakka wood ferrule.
Hideo Kitaoka is another highly regarded blacksmith of the famous Takefu village, known for many skilled blacksmiths. Mr. Kitaoka specializes in making high-end, hand-made, traditional single bevel sushi knives for a relatively affordable price.
Specifications:
| Blade shape: | Kaisaki (Petty) |
| Steel type: | Shirogami White #2 |
| Hardness (HRC scale): | 63 |
| Overall length: | 250mm (9.8") |
| Blade length: | 120mm (4.7") |
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Blade height:
|
28mm (1.1") |
| Spine thickness: | 3.7mm (0.14") |
| Handle length: | 118mm (4.6") |
| Handle type / wood: | Japanese / Rosewood |
| Blacksmith: | Hideo Kitaoka |
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- 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.