Kikuichi 5.9 in. Kokaji Petty Kiritsuke

---

Kikuichi's Petty Kiritsuke handmade by the Kokajikai blacksmiths in Sakai is made of White #2 Steel (Carbon Steel) and is sandwiched between soft (sk) carbon steel or San-Mai clad. This is a double beveled knife and due to the quality of the steel should only be sharpened by hand on whetstone evenly on both sides. This is a High Carbon blade (not-stainless) and will patina with use. We recommend applying oil (wood, mineral) to the handle and blade when being stored between uses. Comes with fitted wooden saya (sheath).



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

---

Kokaji-Petty

Kikuichi 8.25 in. Kokaji Gyuto Kiritsuke

---

The Kokaji Kiritsuke Gyuto forged by famed Kokajikai blacksmiths in Sakai is made of White #2 Steel prized for its edge retention and ability to take a new edge. A San-Mai style clad sandwiches a thick core of white between soft (sk) carbon steel. This is an excellent knife for the Sushi industry as the high carbon steel can take a superior edge needed to cut through fish. This is a high carbon knife with a wood handle so be sure to take care, we recommend applying oil (wood, mineral) to the handle and blade when storing between uses. Comes with a fitted wooden saya (sheath).



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

---

Kokaji-Gyuto

Kikuichi 9.4 in. Kiritsuke Yanagi

---

One of the highest quality Yanagiba's available at Knife Merchant this hand forged Kikuichi is made by the Kokajikai blacksmiths in Sakai. A Kasumi (two steel) blade is made of superior White #1 cutting steel with an (Sk) soft carbon clad a forging technique that has been kept in tradition since the Samurai era. This is a single-bevel blade meaning the user should only sharpen this knife by hand using whetstones. This is a high carbon (not-stainless) knife and a patina will form with use. We recommend applying oil (wood, mineral) to the blade and wooden handle when storing between uses. Comes with fitted wooden sheath.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

---

YKIRI240

Kikuichi Ginsan 9.4 in. (240mm) Kiritsuke

---

Kikuichi's Ginsan Kiritsuke at 9.4 in. (240mm) is a very adept knife. Like the Gyuto the Kiritsuke is considered to be all purpose. Often called the Master's Blade the Kiritsuke is often used by the most experienced of Chefs to show respect. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

---

GWK240

Miyabi Artisan 9.5 in. Kiritsuke

---

Miyabi Artisan 9.5 in. (240mm) Kiritsuke using prized Japanese SG2 or powdered steel. This unique steel allows the knife to hold an edge even longer without sacrificing toughness, this is ideal for professional cooks as a work horse type knife. Cocobolo Rosewood Handle with Mosaic pins. Best Sharpened by whetstone. Made in Japan.

---

34079-243

Miyabi Birchwood 9.5 in. Kiritsuke

---

Miyabi Birchwood 9.5 in. (240mm) Kiritsuke made of high quality SG2(powdered steel). The Kiritsuke is an all purpose knife and can replace a chef knife, the long flat profile of the blade is especially useful for cutting meat and fish. Natural Birch handle should be oiled with wood or mineral oil at least once a year. Best sharpened on whetstone. Made in Japan.

---

34379-243

Miyabi Black 9.5 in. Kiritsuke

---

Miyabi Black 9.5 in. (240mm) Kiritsuke features Miyabi's MC66 powder super steel core blade with a unique patterned Damascus cladding. Miyabi Black combines pleasing aesthetics with functionality making this an ideal knife for both home and work. Made in Japan.

---

34409-243

Shun Classic 6.5 in. (165mm) Kiritsuke

---

Shun Classic 6.5 in. (165mm) Master Utility features Shun's proprietary VG-Max steel, known for its great edge retention and stainless properties, and is clad with a Damascus jacket. The flat profile of this blade makes it ideal for cutting vegetables, the unique tip allows the cook to drag the tip through vegetables to make long thin strands. Made in Japan.

---

DM0782

Shun Classic 8 in. (210mm) Kiritsuke On Sale

---

The Shun Classic 8 in. (210mm) Kiritsuke is an all purpose kitchen knife that can be used just like a chef's knife or gyuto. The thin blade makes it easy to slice, dice, mince and chop. In Japan, owning a kiritsuke is the sign of being a master chef. A skilled Japanese chef can handle any do almost anything with this knife.

---

DM0771

Shun Premier 8 in. (210mm) Kiritsuke

---

The Shun Premier 8 in. (210mm) Kiritsuke is an all purpose kitchen knife that can be used just like a chef's knife or gyuto. The thin blade makes it easy to slice, dice, mince and chop. The hammered finish helps prevent food from sticking to the blade. In Japan, owning a kiritsuke is the sign of being a master chef. A skilled Japanese chef can handle any do almost anything with this knife.

---

TDM0771

Suncraft Senzo Black 6.5 in. Bunka Knife

---

Suncraft Senzo Black 6.5 in. (165mm) Bunka Nakiri using high quality VG-10 Steel clad with 16 layers of blackened Damascus on each side of the core steel. VG-10 is an ideal core steel, it is very common in Japanese knives due to its edge retention, stain resistance and ability to take a new edge. Featuring a beautiful brown and black Pakkawood handle with a white fiber spacer. Made in Seki, Japan.

---

BD-08

Suncraft Senzo Black 7.9 in. Kiritsuke

---

Suncraft Senzo Black 7.9 in. (200mm) Kiritsuke using high quality VG-10 Steel clad with 16 layers of blackened Damascus on each side of the core steel. VG-10 is an ideal core steel, it is very common in Japanese knives due to its edge retention, stain resistance and ability to take a new edge. Featuring a beautiful brown and black Pakkawood handle with a white fiber spacer. Made in Seki, Japan.

---

BD-09