{"product_id":"japanese-gyuto-chef-knife-8-kurouchi-finish-blade-with-wa-handle-traditional-meiji-style","title":"Japanese Gyuto Chef Knife 8” – Kurouchi Finish Blade with Wa Handle, Traditional Meiji Style","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe kiritsuke holds a place of honor in Japanese culinary tradition, historically reserved for the head chef of a kitchen as a mark of skill and seniority. Its distinctive angled tip, the K-tip, or reverse-tanto point combines the precision of a slicing yanagiba with the versatility of a vegetable usuba in a single blade. For generations, mastering the kiritsuke signaled that a chef had earned command of the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOver time, the kiritsuke evolved from a specialist single-bevel knife into a versatile double-bevel chef's blade embraced by cooks worldwide. Modern makers pair its elegant profile with premium handle materials and hand-forged steel, honoring the tradition while suiting today's kitchens. This handmade kiritsuke carries that legacy forward with a precise, beautiful blade built for serious cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eIntroduction\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Handmade Japanese Kiritsuke Chef Knife brings traditional Japanese craftsmanship to a striking 13-inch frame. Its signature K-tip blade combines clean slicing power with the control to handle vegetables, herbs, fish, and meat, all in one elegant tool. The dark, hand-forged blade is set off by a charcoal pakka wood handle accented with a vivid blue turquoise spacer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe result is a knife that performs like a professional tool and looks like a centerpiece. It belongs to our\u003c\/span\u003e\u003ca href=\"https:\/\/www.jwsteelcrafts.com\/collections\/handmade-chef-knives\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cstrong\u003echef knives collection\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e, where each blade is hand-forged and individually finished so no two are exactly alike. For another Japanese profile, the\u003c\/span\u003e\u003ca href=\"https:\/\/www.jwsteelcrafts.com\/products\/handmade-damascus-gyuto-chef-knife-green-wood-resin-handle\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cstrong\u003eDamascus Gyuto Chef Knife\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e makes a fitting companion.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBlade\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe blade is hand-forged with the kiritsuke's signature angled K-tip, giving a precise point for detail work and a long, flat edge ideal for clean slicing and push cuts. Its dark forge finish contrasts beautifully with the bright, sharpened cutting bevel, a hallmark of traditional Japanese knife-making. Built to take and hold a keen, precise edge, it delivers the control and sharpness that serious cooking demands.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHandle\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe handle is crafted from charcoal-colored pakka wood, a stabilized composite prized for its durability, moisture resistance, and rich, dark tone. A vivid blue turquoise spacer adds a striking accent where the handle meets the blade, giving the knife genuine one-of-a-kind character. Comfortable and secure in hand, the handle stays balanced and reliable through extended prep work in any kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eUses\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis kiritsuke is a versatile all-purpose kitchen knife built for precision and control. It excels at slicing, push cuts, fine vegetable work, herbs, fish, boneless meat, and detailed prep making it a true do-it-all chef's blade. Its dramatic looks also make it a standout gift and centerpiece for home cooks, professional chefs, and Japanese-knife enthusiasts who appreciate handmade craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCare Instructions\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHand-forged kitchen knives reward simple, consistent care. Hand-wash and dry the blade immediately after every use, never put it in a dishwasher or leave it soaking. Apply a light coat of food-safe mineral oil periodically to protect the blade, especially with a carbon steel edge that can patina or rust. Store the knife safely in a block, sheath, or on a magnetic strip, and sharpen on a whetstone at a fine angle to keep its precise edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eSpecifications\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eKnife Type:\u003c\/span\u003e\u003cspan\u003e Kiritsuke\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eOverall Length:\u003c\/span\u003e\u003cspan\u003e 13 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eBlade Material:\u003c\/span\u003e\u003cspan\u003e Carbon Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eBlade Finish:\u003c\/span\u003e\u003cspan\u003e Dark forge with polished edge \u003c\/span\u003e\u003cspan\u003e[confirm]\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eBlade Profile:\u003c\/span\u003e\u003cspan\u003e Angled K-tip\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e\u003cspan\u003e Charcoal pakka wood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eSpacer:\u003c\/span\u003e\u003cspan\u003e Blue turquoise\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eTang:\u003c\/span\u003e\u003cspan\u003e Full Tang\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eCondition:\u003c\/span\u003e\u003cspan\u003e New\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eOrigin:\u003c\/span\u003e\u003cspan\u003e Handmade, ships from Texas, USA\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat type of Japanese chef knife is the kiritsuke and what is it used for?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe kiritsuke is a versatile Japanese chef's knife recognized by its angled K-tip (reverse-tanto) point. Traditionally reserved for the head chef, it combines slicing precision with all-purpose capability, handling vegetables, herbs, fish, and boneless meat, a true do-it-all blade for serious cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat is the overall length and blade profile of this kiritsuke chef knife?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis kiritsuke measures 13 inches overall and features the signature angled K-tip profile with a long, flat cutting edge. The shape gives a precise point for detail work and a clean edge for slicing and push cuts, making it a versatile and elegant tool for everyday kitchen prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIs the charcoal pakka wood handle durable enough for daily kitchen use?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYes. Charcoal-pakka wood is a stabilized composite valued for its toughness, moisture resistance, and rich, dark tone, so it holds up well to daily kitchen use. Comfortable and secure in hand, it stays balanced through extended prep, while the blue turquoise spacer adds a unique decorative touch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow is a kiritsuke knife different from a gyuto or standard chef knife?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe main difference is the tip: a kiritsuke has a straight, angled K-tip, while a gyuto or Western chef knife has a curved, pointed tip with more belly for rocking cuts. The kiritsuke favors push cuts and precise slicing, making it feel more traditional and exacting than a standard chef knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow should I care for the blade and Pakka wood handle of this kiritsuke?\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHand-wash and dry the blade right after use, never in a dishwasher, and apply a light coat of food-safe mineral oil periodically, especially important for a carbon steel edge. Dry the pakka wood handle after washing and store the knife safely. Sharpen on a whetstone to maintain its fine, precise edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What type of Japanese chef knife is the kiritsuke and what is it used for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The kiritsuke is a versatile Japanese chef's knife recognized by its angled K-tip (reverse-tanto) point. Traditionally reserved for the head chef, it combines slicing precision with all-purpose capability, handling vegetables, herbs, fish, and boneless meat—a true do-it-all blade for serious cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the overall length and blade profile of this kiritsuke chef knife?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"This kiritsuke measures 13 inches overall and features the signature angled K-tip profile with a long, flat cutting edge. The shape gives a precise point for detail work and a clean edge for slicing and push cuts, making it a versatile and elegant tool for everyday kitchen prep.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the charcoal pakka wood handle durable enough for daily kitchen use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Charcoal-pakka wood is a stabilized composite valued for its toughness, moisture resistance, and rich, dark tone, so it holds up well to daily kitchen use. Comfortable and secure in hand, it stays balanced through extended prep, while the blue turquoise spacer adds a unique decorative touch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is a kiritsuke knife different from a gyuto or standard chef knife?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The main difference is the tip: a kiritsuke has a straight, angled K-tip, while a gyuto or Western chef knife has a curved, pointed tip with more belly for rocking cuts. The kiritsuke favors push cuts and precise slicing, making it feel more traditional and exacting than a standard chef knife.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should I care for the blade and Pakka wood handle of this kiritsuke?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Hand-wash and dry the blade right after use, never in a dishwasher, and apply a light coat of food-safe mineral oil periodically, especially important for a carbon steel edge. Dry the pakka wood handle after washing and store the knife safely. Sharpen on a whetstone to maintain its fine, precise edge.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"JW SteelCrafts","offers":[{"title":"Default Title","offer_id":54838661185841,"sku":"sku-44645881151548","price":178.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/4680\/3761\/files\/handmade-japanese-chef-knife.webp?v=1782216469","url":"https:\/\/selfrescuetactical.com\/products\/japanese-gyuto-chef-knife-8-kurouchi-finish-blade-with-wa-handle-traditional-meiji-style","provider":"Self Rescue Tactical ","version":"1.0","type":"link"}