Kitaoka Kiritsuke Damascus 210mm (8.3")
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Kitaoka Kiritsuke Damascus is a beautiful kiritsuke knife in 210mm (8.3") blade length. Kiritsuke knives are hybrids between the traditional Japanese knife Yanagiba (slicer knife, mostly used for sushi) and the Usuba (knife specialized to cut vegetables), meaning they can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies.
Like all Kitaoka knives, this one is also single bevel, only suitable for right-handed users. 12-layers of gorgeous Damascus pattern are complemented with the hand-etched kanji on the top part of the blade.
The core of the Kiritsuke is made of the high performing Shirogami White #1 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, D-shaped Japanese style dark rosewood wa handle was attached to the Kiritsuke, 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.
|Steel type:||Shirogami White #1|
|Hardness (HRC scale):||63|
|Overall length:||340mm (13.4")|
|Blade length:||150mm (5.9")|
|Spine thickness:||4.2mm (0.17")|
|Handle length:||127mm (5.0")|
|Handle type / wood:||Japanese / Rosewood|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a 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.