This Ishizuchi hand-forged Kiritsuke will be your favorite knife in the kitchen! Traditional steel processing techniques in combination with the highest quality materials and processing skills passed down from generation to generation are a guarantee of quality and satisfaction.

Kiritsuke is a hybrid form of knife used by Japanese chefs. His task is to replace the sujihiki/slicer and the gyuto/chef knife when needed. With it you can easily make long cuts, prepare sushi or meat dishes or even chop vegetables.

The 210mm long blade is designed to cover all the needs of a chef. The profile of the blade is straight almost to the very tip where it gets a slight curve and a characteristic K-shaped appearance. Ginsan (silver 3) steel from Hitachi is used for production, which is also their best stainless steel for the production of knives. What really sets this knife apart is the "Nashiji" finish, which resembles the rough texture of Japanese pear peel, and is obtained by a special forging method.

The handle is made of walnut wood and laminated wood (black part) in a traditional octagonal shape. It is polished to absolute smoothness, so it will provide a pleasant and comfortable grip in the hand.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".