Set the delivery location to see products according to your choice.
AustriaEnglish
BelgiumEnglish
BulgariaБългарски
CroatiaEnglish
CyprusΕλληνικά
CzechiaEnglish
EstoniaEnglish
FinlandEnglish
FranceEnglish
GermanyDeutsch
GreeceΕλληνικά
HungaryEnglish
IrelandEnglish
ItalyEnglish
LatviaEnglish
LithuaniaEnglish
LuxembourgEnglish
MaltaEnglish
NetherlandsEnglish
PolandEnglish
PortugalEnglish
RomaniaRomână
SlovakiaEnglish
SloveniaEnglish
SpainEnglish
SwedenEnglish
© 20[0-9]{2} Skroutz SA All Rights and Lefts reserved. FAQ | Terms of use | Privacy Policy | Cookie Policy
Key features:
Selected Store
Skroutz Buyers Protection
Prices are calculated for:Malta, Other Payment Options
The Kiritsuke knife is one of the few multipurpose (general use) knives in Japan. It is primarily designed for slicing fish and vegetables, but its shape makes it suitable for many different uses as well.
The blade is made from X50 Cr MoV 15, a widely used steel in many kitchen knives. Its composition includes approximately 0.5% carbon (X50), which provides hardness to the knife's edge, and approximately 15% chromium (Cr), which adds corrosion resistance.
Additionally, it contains small amounts of molybdenum (Mo) and vanadium (V), which offer improved wear resistance and edge retention.
Overall, this steel composition provides a knife with a hard yet flexible blade, resistant to corrosion and capable of maintaining a sharp and durable edge for a long time.
The handle is made from high-pressure fiberglass, G-10, and is a material with high strength, corrosion resistance, non-slip, and heat resistance. Additionally, it provides good shock absorption, helping to reduce user fatigue during knife use. G-10 knife handles are also lightweight and easy to process.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
For the money, I don't think there is anything better in general, it is beautiful and very sharp
The Kiritsuke knife is more beautiful than its sibling, the Kiro Mosu chef's knife. And this one looks more expensive than it actually is. Mine also came very well sharpened. The shape of its blade, which carries elements from the samurai tradition, predisposes you to use it constantly and impresses those around you whether they see it on a magnetic base or in action.
It is a very beautiful knife that definitely looks much more expensive than it is. It was purchased as a gift for someone who loves cooking and Japan, and they were thrilled with the appearance and sharpness. Because I am a perfectionist when it comes to sharpening, I agree with previous comments that it did not come super sharpened, but the difference in the cutting and its superiority over other simple chef knives like Victorinox is still visible.
Comfortable to use and very sharp knife!! It is beautiful and excellent for its price!
Completely changes the experience in the kitchen.
I am quite into cooking at home, so I was looking to find something good and affordable in a Japanese style, which is basically the kiritsuke. Compared to other competitors I found on the market, this one had half the price and I saw that the company is Japanese, so I bought it. I didn't do any tricks with A4 papers and cutting, it's not my thing! This one also comes with the wooden case, which is extra and you can protect it when you finish cooking. Plus, it is beautiful and matches well with the rest I have! After the first week of daily use, I sharpened it with a whetstone and it was like new again. From me, if you are looking for something Japanese style at a low cost, that holds up and cuts well, don't think too much, buy it.
I bought it for home use. Opening it from the box, I did the test with an A4 page to see how effectively it cuts in order to capture the best possible image before using it for any other cutting. Unfortunately, the blade sharpening was not uniform, as the back surface of the knife appeared well sharpened but as you moved towards the edge of the knife, the cutting became increasingly difficult until the paper tore from the force and not from the blade. I had to sharpen it with a 1000 grit stone to bring it to a satisfactory condition. The length of the knife is quite long and not very convenient for various cuts. I would prefer it to be a bit more compact (18cm). For its price, it is satisfactory, but there are definitely better options at the same price.
Verified purchase
Quite good for its price
Verified purchase
It is very good for its price
Verified purchase
Very sharp and lightweight.
Verified purchase
Verified purchase
Verified purchase
Verified purchase
Technology
Home & Garden
Fashion
Sports & Outdoors
Health - Beauty
Baby & Kid
Auto - Moto
Business - B2B
Books