Yoshihiro Suminagashi Blue Steel #1 Kiritsuke Multipurpose Japanese Chef Knife Ebony wood Handle & Saya
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High-Carbon Care
This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.
- 64 HRC
- No
- Free Ebony Saya Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.
Saya Cover
This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications
Blade
- Knife Type
- Kiritsuke (Sword-Tip Knife)
- Primary Use
- All-purpose / General kitchen prep
- Blade Metal
- Blue Steel #1
- Grade
- Suminagashi
- Construction
- Multi-Layer Damascus (Suminagashi)
- Blade Hardness
- 64 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Plain
- Stain Resistant
- No
Handle
- Handle Material
- Ebony
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
This Suminagashi Kiritsuke, in 10.5" (270mm) or 11.8" (300mm), pairs a Blue Steel #1 core at 64 HRC and flowing "floating ink" suminagashi layers with an octagonal ebony handle and a matching ebony saya. The long, angled kiritsuke blade handles slicing and push cuts alike, making it a showpiece that also works hard.
Our Yoshihiro Blue Steel #1 Suminagashi knives are complemented with a traditional Japanese-style handcrafted Ebony wood handle, affixed with a Water Buffalo horn bolster. These knives also come with a rare artisan-crafted Saya, a protective wooden sheath made from premium Ebony wood, which not only safeguards the knife but enhances its elegant appearance when not in use.
The Kiritsuke is a versatile and traditional Japanese chef's knife that resembles a sword. Its length allows it to perform similar tasks to a Yanagi, ideal for cutting sushi and sashimi, while the wider blade gives it the dexterity to handle multiple jobs. The sword tip helps balance the weight of the knife, providing precision for intricate knife work and exquisite service. Even the simplest tasks are elevated with a handcrafted knife that is as functional as it is beautiful.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.