Flatter cutting edge
The straighter profile supports controlled downward and forward push cuts through vegetables, fruit, herbs, and boneless proteins.
An 8-inch Japanese-style Kiritsuke knife with a flatter cutting edge and angled K-tip for push cutting, pull slicing, vegetable preparation, and boneless proteins.
Damascus Kiritsuke Knife
The 192g Damascus-style patterned blade combines a symmetrical double-beveled edge, half-tang construction, and octagonal coloured-sandalwood handle for controlled precision.
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3-Month Warranty
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Specifications
Shipping & Delivery
Orders are processed and shipped within 1–2 business days. Estimated delivery after dispatch:
- United States: 4–7 business days — free standard shipping
- Canada: 5–10 business days
- United Kingdom & Australia: 7–12 business days
Tracking details are emailed as soon as your order ships. International shipping charges are shown at checkout. Carrier delays may occasionally occur outside our control.
Returns & 3-Month Warranty
Try your knife at home with our 15-day satisfaction guarantee. If you’re not completely satisfied, contact us within 15 days of ordering to arrange a return and full refund.
Your knife is also covered by a 3-month warranty. If you experience a workmanship or quality issue, contact us with your order number and photos so we can help.
View our full Return Policy.
Damascus Kiritsuke Knife
Sale price$ 186.00
Regular price$ 310.00
Flatter edge, precise K-tip
An 8-Inch Kiritsuke for Push Cuts, Pull Slices & Detail Work
The Yakushi™ Damascus Kiritsuke Knife has an 8-inch (20.32 cm) flatter cutting edge, angled K-tip, patterned stainless steel blade with a Damascus-style flowing finish, symmetrical double bevel, half-tang construction, and octagonal coloured sandalwood handle. It measures 34 cm (13.38 inches) overall and weighs 192 g.
Geometry drives the technique
Why a Kiritsuke Feels Different from a Curved Chef Knife
The defining features are its flatter cutting edge and narrow angled K-tip. Together, they support deliberate push cuts, pull slicing, and precise tip work rather than continuous rocking.
Angled K-tip
The narrow point gives useful control for scoring, trimming, shallow slicing, coring peppers, and other detailed work.
Double bevel
Unlike some traditional single-bevel Kiritsuke designs, this model uses symmetrical geometry suitable for right- and left-handed cooks.
Distinctive blade and handle design
Patterned Stainless Steel & a Damascus-Style Finish
The patterned stainless steel blade pairs a flowing Damascus-style finish with a symmetrical double-bevel edge, half-tang construction, and an octagonal coloured sandalwood handle.
Patterned stainless steel
The stainless steel blade combines practical kitchen performance with a distinctive patterned surface.
Damascus-style flowing finish
The flowing pattern gives the blade its distinctive appearance from heel to K-tip.
Half Tang & Octagonal Handle
The half-tang construction is paired with an octagonal coloured sandalwood handle.
Use the K-tip with control
Best Uses & What to Avoid
Controlled slicing and precision prep
- Vegetables, fruit, and herbs
- Boneless meat and poultry
- Cooked proteins and fish fillets
- Push cutting and controlled chopping
- Long pull slices
- Scoring, trimming, shallow slicing, and detail work
Impact, twisting, and hard surfaces
- Bones
- Frozen food
- Hard pits and shells
- Glass, stone, ceramic, or metal boards
- Twisting or prying with the K-tip
- Scraping the cutting edge sideways
Three motions suit the profile
How to Use the Kiritsuke Shape
Push cut
Move down and slightly forward through vegetables and other suitable ingredients so the flatter edge makes controlled board contact.
Pull slice
Use the long edge for smooth drawing cuts through boneless meat, cooked proteins, and fish fillets.
K-tip detail
Use the point for scoring, trimming, coring, and shallow precision work—without twisting or levering the tip sideways.
Prefer a rocking motion? A more curved chef knife will generally feel more natural for continuous rocking cuts.
Choose by blade profile
Kiritsuke vs. Chef Knife vs. Nakiri
Kiritsuke
Choose it for a flatter edge, long pull slices, push cutting, and a pointed K-tip for detailed work.
Explore Kiritsuke knivesChef Knife
Choose a curved chef profile when you want broader everyday technique flexibility and more comfortable rocking cuts.
Explore chef knivesNakiri
Choose a Nakiri for vegetable-first prep and excellent board contact when you do not need a pointed tip.
Explore Nakiri knivesSame knife, different quantity
Choose One, Two, or Three Identical Kiritsuke Knives
Choose one, two, or three of the same 8-inch double-bevel Kiritsuke. The multi-knife options are quantity bundles rather than mixed knife sets.
One primary Kiritsuke
A straightforward choice when you want one flatter-edged K-tip precision knife for your kitchen.
Gift or second workstation
Useful for two cooks, two prep areas, or one knife to keep and one to give.
Multiple matching knives
Best for buyers intentionally equipping multiple kitchens or gifting the same profile to several recipients.
Protect the edge and K-tip
Simple Care for a Double-Bevel Kiritsuke
Hand-wash with mild dish soap and dry the knife immediately. Use a wooden or suitable synthetic cutting board, and store it so the edge and narrow K-tip cannot strike other utensils. When sharpening is needed, preserve the existing double-bevel geometry with an appropriate whetstone or professional sharpening service.
Explore the Kiritsuke Shape, Care & Alternatives
Explore coordinating cutting boards, storage, sharpening tools, knife comparisons, and technique guides for your Yakushi kitchen setup.
Knife tradition and food safety
Japanese Cutlery & Cutting-Board Safety
Quick answers
Yakushi™ Damascus Kiritsuke Knife FAQs
What is this Kiritsuke best used for?
Use it for vegetables, fruit, herbs, boneless meat and poultry, cooked proteins, fish fillets, push cutting, controlled chopping, long pull slices, scoring, trimming, and shallow tip work.
Is this Kiritsuke single bevel or double bevel?
This model uses a symmetrical double-bevel edge and is suitable for both right- and left-handed cooks.
What steel grade does the knife use?
The blade is made from patterned stainless steel with a Damascus-style flowing finish.
Is this a 67-layer Damascus knife?
No specific layer count is stated for this model. The blade is patterned stainless steel with a Damascus-style flowing finish.
Is the knife full tang?
No. The knife uses half-tang construction paired with an octagonal coloured sandalwood handle.
Is a Kiritsuke good for rocking cuts?
This model is less suited to continuous rocking than a more curved chef knife. Its flatter edge favors push cutting, controlled chopping, and pull slicing.
Can I cut bones or frozen food with it?
No. Avoid bones, frozen food, hard pits, shells, hard cutting surfaces, twisting, prying, and other impact or sideways-pressure tasks.
What do the Set of 2 and Set of 3 options contain?
They contain two or three identical versions of the same 8-inch Kiritsuke knife. They are quantity bundles, not mixed knife sets.
How should I clean and sharpen the Kiritsuke?
Hand-wash with mild dish soap, dry immediately, use a wooden or suitable synthetic board, protect the K-tip during storage, and preserve the existing double-bevel geometry when sharpening.
Choose the Yakushi™ Damascus Kiritsuke Knife for Flatter-Edge Control
This 8-inch double-bevel model suits cooks who prefer deliberate push cuts, long pull slices, vegetable prep, boneless proteins, and precise K-tip work over continuous rocking motions.
FLATTER EDGE, PRECISE K-TIP
Control from Heel to Tip
The flatter 8-inch edge supports controlled push cuts and long pull slices, while the sharply angled K-tip handles scoring, trimming, shallow slicing, and detailed preparation.
