Kitchen knife KAI Shun Kiritsuke, blade 15 cm, steel, 1 pc

The KAI Shun Kiritsuke kitchen knife features a 15 cm blade crafted for precise slicing, chopping and general food preparation. The blade core is made from VG-MAX steel with a hardness of 61 (±1) HRC and extends to the cutting edge, providing a balance of durability and edge retention. Wrapped in 32 layers of Damascus stainless steel, the knife combines a resilient, hard core with flexible outer layers. The single-piece construction and double-sided edge make it suitable for a range of kitchen tasks from delicate vegetable work to cutting fish and boneless meats. The product is supplied as one unit.

Advantages

The VG-MAX core offers high hardness for long-lasting sharpness while the Damascus cladding adds resistance to wear and a refined appearance. The 15 cm kiritsuke blade shape provides a long straight edge for pushing and slicing motions and a tapered tip for controlled cuts. Single-piece construction ensures stable balance and reduced risk of loosening between blade and handle. The double-sided edge supports ambidextrous use and consistent performance for both home cooks and professional chefs.

Suitable for

• Slicing and push-cutting vegetables and leafy produce
• Filleting and portioning fish
• Trimming and slicing boneless meats
• General kitchen prep tasks requiring precise cuts

Key specifications

• Blade length: 15 cm
• Blade core material: VG-MAX steel, 61 (±1) HRC
• Blade finish: 32-layer Damascus cladding
• Edge type: Double-sided (symmetrical) cutting edge
• Construction: Single-piece blade and tang

How to use

Use the Kiritsuke with a controlled push-cut or slicing motion along the full length of the blade for clean, even cuts. For vegetables and herbs, use a forward and backward rocking or push-slice technique depending on the task. When working with fish or boneless meats, keep the blade angle shallow and let the sharp edge do the work to avoid tearing. Maintain a firm, comfortable grip on the handle and keep fingers clear of the cutting path.

Usage recommendations

Hand wash the knife immediately after use with mild detergent and dry thoroughly. Hone regularly to maintain the edge and have the blade professionally sharpened as needed. Store the knife in a block, magnetic strip or protective sheath to protect the edge and avoid contact with other utensils.