The Kiritsuke-Style Japanese Chef’s Knife

In traditional Japanese kitchens, the kiritsuke was often reserved for the chef. Not because it was flashy, but because it required a certain level of control and, let’s call it “basic competence,” to wield effectively. This concept probably sounds more elegant in Japanese.

In any case, our take on the kiritsuke-style knife brings that same idea into a more practical, everyday form. The 8.5" blade, forged from a VG10 high-carbon core and layered in 67 layers of Damascus steel, delivers a sharp, durable edge that moves cleanly through everything from vegetables to proteins. Its profile supports smooth slicing and precise cuts, making it well-suited to the kind of prep that tends to make up most of a meal. The resin-stabilized wood handle offers a secure, comfortable grip over extended use. It’s not about mastering a technique or adopting a new routine. It’s about having a knife that meets you where you are, and then grows with you along the way. We think you’re ready for it.