This 13-inch kiritsuke chef knife is built for cooks who want a single blade that handles slicing, push cutting, and detailed prep without switching knives. The 8-inch raindrop Damascus blade delivers clean cuts across vegetables, proteins, and fish. The 5-inch olive wood and rosewood handle keeps it balanced and comfortable through extended kitchen sessions.

The Blade

The blade runs 8 inches and is hand-forged from layered high-carbon Damascus steel using 1095 carbon steel and 15N20 nickel alloy. The raindrop pattern forms during the grinding and forging process — each circular drop in the pattern is unique to that blade. Acid etching after forging deepens the contrast between the light and dark layers, making the pattern sharp and visible across the full blade surface.

Heat treatment brings the blade to 58–60 HRC. That range keeps the edge sharp through daily use while maintaining enough toughness to resist chipping during regular cutting tasks.

The kiritsuke profile sets this blade apart from a standard chef knife. The flat cutting edge makes full contact with the board on each stroke — ideal for push cutting through vegetables and precise slicing through proteins. The angled, pointed tip handles detail work and fine cuts that a wider belly profile cannot reach as cleanly.

The double bevel edge means this knife sharpens and performs the same way on both right and left hands — no handed restriction.

The Handle

The 5-inch handle combines olive wood and rosewood sections fitted together in a hybrid construction. Olive wood brings density, natural oils, and moisture resistance. Rosewood adds hardness and a deep grain contrast that makes each handle visually distinct. The two materials are joined flush — no gaps, no movement.

The handle shape follows a traditional Japanese octagonal profile. That geometry gives the hand a clear grip orientation and reduces wrist fatigue during long prep sessions. The fit is secure in both a pinch grip and a full palm grip.

Construction

This is a full tang knife. The blade steel runs the complete 13-inch length from tip to handle end, pinned through the handle for permanent structural integrity. Full tang construction prevents blade flex at the junction and distributes weight evenly across the knife — no blade-heavy imbalance during slicing strokes.

Specs at a Glance

• Total length: 13 inches
• Blade length: 8 inches
• Handle length: 5 inches
• Blade steel: Raindrop Damascus (1095 + 15N20)
• Handle material: Olive wood and rosewood
• Edge: Double bevel
• Construction: Full tang
• Hardness: 58–60 HRC
• Pattern: Raindrop Damascus

Engraving Available

Add a name or initials at checkout. Engraving is permanent — confirm spelling before submitting. Processing may add 1–3 business days.

Makes a Strong Gift For

Home cooks, professional chefs, Japanese knife enthusiasts, culinary graduates, groomsmen, Father's Day, and kitchen collectors.

FAQs

Is this knife suitable for left-handed cooks?

Yes. The double bevel edge sharpens and cuts the same way on both sides. There is no handed restriction on performance or sharpening angle.

How is this kiritsuke different from the 7-inch gyuto in this collection?

The gyuto is shorter at 7 inches and suited for everyday prep tasks. This kiritsuke runs 13 inches overall with an 8-inch blade — longer reach, a flatter edge profile, and a pointed tip designed for more deliberate slicing and detail work. Different tools for different cutting styles.

Can the olive wood and rosewood handle get wet?

Brief contact with water during washing is fine. Do not soak the handle or leave it wet. Dry immediately after washing. The natural oils in olive wood resist moisture, but prolonged exposure will dry out the wood over time.

What sharpening angle works best?

Sharpen at 15 degrees per side on a whetstone. That angle matches the factory edge geometry and keeps the blade performing as intended. Avoid pull-through sharpeners — they remove steel unevenly and damage the Damascus layer structure.