The Kiritsuke, 20 cm blade, can perform versatile functions and is the favorite go-to knife for many Japanese chefs. In fact, in most fine restaurants only the head chef is allowed to use them, therefore the Kiritsuke is often considered to be a symbol of expertise and status.
Japanese precision, Western robustness
The best of both worlds
- 100% handmade
- Ultra-sharp Japanese 440C high-carbon stainless steel
- Hidden full tang
- Black pakkawood handle
- HRC hardness: 59-60
- Weight: 190g
- Perfectly balanced
- Wooden Saya (sheath or blade cover) included with each knife
- Lifetime warranty
The signature octagonal handle is made of rare ebony wood, a beautiful dark natural wood famous for its hardness and ability to age well. The Kiritsuke features a Tsuchime (hammered) blade for aesthetics and performance, and a hidden full tang for optimal balance and durability. Besides its aesthetic appeal, the “Tsuchime” (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.
About Kotai Kitchen
KOTAI was born as a bridge between Asian and Western cutlery. Light, precise, and ultra-sharp like a Japanese knife yet stainless, sturdy and very durable like a German knife. All the pros without the cons, no compromise.