Kiritsuke Kitchen Knife with a VG10 Damascus Steel Core and Burl Wood Resin Handle for Precise Prep
This kiritsuke knife brings a thin blade and a balanced handle to delicate fish slicing, herb chopping and fine vegetable prep. Its hybrid profile combines the long, thin shape of a Yanagiba with vegetable-focused Usuba geometry, helping guide controlled cuts when trimming ingredients or slicing fruit and vegetables thinly.
A VG10 Damascus steel core and hand-sharpened V-shaped edge support precise slicing, while the ergonomic burl wood resin handle provides a secure grip. The mirror-polished finish displays a visible Damascus pattern, giving the knife a distinctive appearance alongside its practical kitchen role.
Features
- Hybrid kiritsuke profile for slicing, trimming and detailed food preparation
- Thin 2 mm blade for agile handling during fine prep
- Hand-sharpened V-shaped edge for precise slicing
- Balanced handle for steady guidance
- Ergonomic burl wood resin handle for grip and control
- Mirror-polished finish displaying a Damascus pattern
Specifications
- Knife style: Kiritsuke
- Blade material: VG10 Damascus steel core
- Hardness: 60–62 HRC
- Blade thickness: 2 mm
- Weight: 195 g
- Handle material: Burl wood resin
- Edge: Hand-sharpened V-shaped edge
- Finish: Mirror-polished with a visible Damascus pattern
- Care: Hand wash with warm, soapy water; keep clean and dry
- Cutting surface: Wooden or quality plastic cutting board
- Storage care: Lubricate for long-term storage; avoid heat sources and direct sunlight
- Use restrictions: Do not cut bones or frozen foods; avoid dishwashers, harsh cleaners and soaking
Frequently Asked Questions
What food preparation is this kiritsuke knife suited to?
This kiritsuke knife is suited to delicate fish slicing, chopping herbs and thinly cutting vegetables and fruit. Its hybrid profile also supports trimming and detailed prep, including skinning and deboning fish and poultry without cutting through bones.
Can this kiritsuke knife cut bones or frozen food?
No, this kiritsuke knife should not be used to cut bones or frozen food. Use its thin 2 mm blade for slicing and trimming on a wooden or quality plastic cutting board.
How should I clean and store this kiritsuke knife?
Hand wash this kiritsuke knife with warm, soapy water and keep it clean and dry. Avoid dishwashers, harsh cleaners and soaking; lubricate it for long-term storage and keep it away from heat sources and direct sunlight.
What are the blade material and weight?
This kiritsuke knife has a VG10 Damascus steel core and weighs 195 g. Its blade is 2 mm thick and has a hardness of 60–62 HRC.