Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]
Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm-AUS-10-Damascus-Japanese Handle-[Musashi]-[Japanese-Kitchen-Knives]

Kiritsuke AUS-10 Tsuchime Damascus Dark-Blue Urushi Handle 210mm

H257

Regular price¥35,800
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This one-of-a-kind Kiritsuke AUS-10 Tsuchime Damascus Chef’s Knife is an exquisite piece of cutlery craftsmanship designed to deliver precision and performance. The luxurious Dark-Blue Urushi Handle provides a smooth grip for secure and comfortable use, while the elegant Damascus steel blade is swirled with a classic Tsuchime pattern. The perfect addition to any gourmet kitchen.

“Kiritsuke” knifes are an all-purpose knife featured a diagonally cut-off tip. Kiritsuke knives are one of the few multipurpose traditional Japanese blades, and can be used as a slicer or a vegetable knife. These sword shaped knives feature a straighter and wider edge than a yanagi for vegetables, and a longer blade than an usuba for slicing fish with ease. The user needs more skill with traditional Japanese knives in order to utilize this unique kiritsuke style design properly. Traditionally, these knives are used only by the chefs as a symbol of status.

AUS-10 Stainless Steel
AUS-10 steel is one of the best steels used to make good-quality knives. It has good edge retention, toughness, hardness, corrosion resistance, and wear resistance.It is very easy to sharpen the knives made of AUS-10 stainless steel and they attain a very perfect edge. The sharpening of AUS-10A steel is easy and can be achieved through different sharpening materials.

The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.

Damascus is a laminated steel knife made of several layers of different steel materials. The center of the blade is made of hard steel for sharpness, and both sides are covered with multiple soft steel materials. The multiple steels are metallurgically joined, not by plating or glue. The more the blade is forged, the more complex the ripples become, and the more beautiful the unique grain pattern becomes.

The handles on these knives are Octagonal Oak wood dye Japanese Lacquer (Urushi) that recalls the images of Japanese tradition.

The coating film of Urushi exudes a warm sense of intimacy when in contact with the skin that can almost be likened to the touch of an infant’s skin. With antibacterial and disinfectant properties, it is also provides an exceptional sense of security. urushi is a totally natural lacquer, and with use develops a distinct, deeply refined luster and texture which cannot be reproduced with chemically developed coating materials. This naturally fosters strong feelings of attachment and deference.

Blade Material: AUS-10 Stainless

Blade HRC: 60~61

Blade Finish: Tsuchime Damascus

Blade Type: Double-edged

Blade Length: 210mm

Blade Thinckness: 2mm

Total Length: 365mm

Handle Length: 140mm

Weight: 165g

Handle: Dark-Blue Handle

Origin: Tosa City in Kochi prefecture

Availability Sheath: Yes(Choosing the fit sheath)

■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don't heat or cool rapidly as it may change the structure of the steel.
■Please don't hesitate to contact us for further enquiries.

Customer Reviews

Based on 4 reviews
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25%
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T
Timo Virmavirta-Santucci
My first japanese knife

I chose this Kiritsuke as my first japanese knife.
Since we are 2, me and my wife using this knife, I chose the AUS-10 steel as it is stainless, it is easy to have in the kitchen.
Respecting the dos and don'ts is important, but after one month of use, I still wouldn't go back to a cheaper knife. I take so much enjoyement cooking since I got this knife.
Can easily spend hours in the Kitchen and enjoy it.
This is the first and definitely not a last knife from Musashi Japan for me !

B
Bryan M.
Solid workhorse knife!

This was my first REAL Japanese Knife. The Wa handle is very comfortable in a pinch grip, as well in the full handle grip when doing some filleting. I hope all the newer knife owners know that the Heel and the point of the blade require a slightly higher sharpening angle. Please do not neglect the heel the first time around sharpening, specifically if you plan on sharpening the blade to “your” angle on the whetstones. I have hade no issues with rusting. Just make sure you hand wash and dry after use. The blade itself is inspiring. I’ll find myself daydreaming thinking about what to make, how I’ll prep ingredients. How many different cuts I’ll do, whether to push cut or pull slice. It’s a great knife just get it. After I get more comfortable with this blade I plan on getting the super blue steel kiritsuke.

j
jinhwan j.
This is my first Japanese knife

This is my first Japanese knife and I'm in love!

A
Adrian

Wonderful knife, excellent service.

Also Consider

Product Features

Handmade Forging

With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.

Durability

The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.

Sharpness

The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.

Handle

The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.

Material SharpnessRust-resistantHardness
Sharpening
VG-10★★★★
★★★★★★★★★★★
Sliver steel #3★★★★★★★★★★★★★★★★
White steel #1★★★★★★★★★★★★
White steel #2★★★★★★★★★★★
Blue steel #1★★★★★★★★★★★★★★
Blue steel #2★★★★★★★★★★★★★
Aogami Super★★★★★★★★★★★★★★★

WHY MUSASHI

Best Price Guarantee

We are Japanese local manufacturer,sell directly to constumers.Guarantee the best price and high grade knives.

Always making an effort

Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.

Worldwide Shipping

All orders will be shipped directly from Japan to the address you specify.

FAQs