Blue Steel Hongasumi Kiritsuke Knife 300mm
This multi-purpose traditional kiritsuke is made of Blue Steel 2, giving it good durability.
With a long, flat blade this knife handles both vegetables and sashimi perfectly.
The tip of the blade points inwards, allowing for precise work.
With a flat back, expect thinly sliced vegetables and good control working with seafoods.
Kiritsuke have a thin cutting edge, but the Aogami 2 keeps that edge sharp for longer.
An octagonal handle allows for easy grip, making it simple to hold in a variety of ways.
  • Load image into Gallery viewer, Blue Steel Hongasumi Kiritsuke Knife 300mm
  • Load image into Gallery viewer, This multi-purpose traditional kiritsuke is made of Blue Steel 2, giving it good durability.
  • Load image into Gallery viewer, With a long, flat blade this knife handles both vegetables and sashimi perfectly.
  • Load image into Gallery viewer, The tip of the blade points inwards, allowing for precise work.
  • Load image into Gallery viewer, With a flat back, expect thinly sliced vegetables and good control working with seafoods.
  • Load image into Gallery viewer, Kiritsuke have a thin cutting edge, but the Aogami 2 keeps that edge sharp for longer.
  • Load image into Gallery viewer, An octagonal handle allows for easy grip, making it simple to hold in a variety of ways.

Blue Steel #2 Hongasumi Kiritsuke Knife

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¥59,300
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¥59,300
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Optional Engraving

*Double-check your name is entered correctly in the "Optional Engraving" section. We accept no responsibility for items incorrectly engraved due to customer error such as typos. Engraved items cannot be returned or refunded.

*To have your name engraved in Japanese, type "JP" and your name's origin/accent after it (EG: "Agethe-JP French"). We'll engrave your name in Katakana (Japanese syllabary used for foreign words) onto the knife. Katakana is based on pronounciation, so if a country of origin is not listed we will go with an American English pronounciation.

*For Kanji requests (Japanese syllabary based off Chinese characters), type KANJI after your name and the name's origin/accent (EG: "Agethe-KANJI French"). We will select Kanji for you based on this.

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Hongasumi Series

The extra wear resistance found in Blue Steel knives makes them usable for long periods without losing cutting ability. Our Hongasumi Series uses Blue Steel #2, comparatively easier to sharpen than Blue Steel #1. It's a series ever popular amongst chefs of Japanese cuisine seeking long edge retention and ease of sharpening.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1k8s-240 230 385 250
1k8s-270 260 415 265
1k8s-300 290 450 330
1k8s-330 320 485 400
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel #2 Magnolia Octagonal Handle

Kiritsuke

This is a traditional Japanese Single-edge all purpose knife. It is mainly used in the Kanto region of Japan, but recently has increased in popularity across other regions also. It can be used for cutting vegetables,fish and meat. The tip of the blade is cut off, in order to create a sharp point for fine detail work.

Blue Steel #2

Adding tungsten, chromium, and alloy carbides to White Steel makes for a tough, chip-resistant blade.

Carbon Steel

Blue Steel #2 is made by adding trace amounts of tungsten and alloy carbides (both for hardness), and chromium (for toughness and rust resistance) to White Steel, creating an alloy steel that is very tightly bonded. This also leads to better edge retention compared to White Steel #2, so you can cut better for longer. Professional chefs looking to enter the next level of quality will often choose a Blue Steel #2 knife, but beginners can use this also.



*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.

Magnolia Octagonal Handle

Handle
Our Magnolia wood handles are made from natural Magnolia and Buffalo Horn ( Ethically sourced Horn ).The Magnolia and Buffalo Horn are fitted tightly together then shaped and polished in the traditional octagonal style to not only look beautiful, but also feel comfortable in the hand.

Forge Welded

Forging Process

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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