The Kiritsuke knife is one of Japan’s best blade designs. This knife mixes the best parts of a chef knife and Japanese cutlery. The steel type you pick will make or break your cuts.
Many home cooks find it hard to pick the right steel for their Kiritsuke. Some want easy care stainless steel. Others want the sharp edge of carbon steel. This guide will help you make the best choice for your needs.
What Makes Kiritsuke Knives Special
The Kiritsuke knife has a flat edge and angled tip. This design sets it apart from a Santoku knife or basic Gyuto. The blade works well for push cuts and pull cuts.
Japanese chefs use Kiritsuke knives for exact work. The knife handles veggies, fish, and meat with equal skill. A Kiritsuke petty gives like benefits in a smaller size.
The steel type affects how your knife works. Hard steels hold sharp edges longer. Soft steels are easier to sharpen. Your pick depends on your skill level and needs.
Top Steel Types for Kiritsuke Knives
VG10 Steel: The Balanced Choice
VG10 steel gives the best of both worlds. This Japanese stainless steel has:
- 1% carbon for hardness
- 15% chromium for rust resistance
- Vanadium for strength
- Cobalt for toughness
Pros of VG10:
- Holds sharp edges well
- Resists rust and stains
- Easy to maintain
- Good for beginners
Cons of VG10:
- Harder to sharpen than softer steels
- Costs more than basic stainless
- Not as sharp as pure carbon steel
VG10 works great for home cooks who want good results without fuss. Many Damascus knife makers use VG10 as their core steel.
AUS-10 Steel: The Budget Option
AUS-10 steel costs less than VG10 but still works well. This Japanese steel has:
- 1% carbon
- 13% chromium
- Small amounts of molybdenum
Benefits of AUS-10:
- Good edge retention
- Rust resistant
- Easier to sharpen than VG10
- Budget-friendly
Drawbacks:
- Softer than VG10
- Needs more frequent sharpening
- Less premium feel
AUS-10 makes sense for new knife users. It forgives mistakes and costs less to replace.
Blue Steel (Aogami): The Traditional Choice
Blue steel represents pure Japanese tradition. This carbon steel gets its name from the blue paper wrapped around it. The steel contains:
- High carbon content (1.2-1.4%)
- Tungsten for hardness
- Chromium for slight rust resistance
Blue Steel Advantages:
- Extremely sharp edges
- Excellent edge retention
- Easy to sharpen
- Preferred by professional chefs
Blue Steel Challenges:
- Rusts quickly without care
- Needs regular maintenance
- Stains from acidic foods
- Requires skill to maintain
Only buy blue steel if you know how to care for carbon steel knives.
White Steel (Shirogami): The Purist’s Pick
White steel is the purest form of knife steel. It contains almost nothing but iron and carbon. This simplicity creates:
- The sharpest possible edge
- Easy sharpening
- Quick rust formation
- High maintenance needs
White Steel Benefits:
- Takes the keenest edge
- Sharpens like a dream
- Traditional Japanese feel
- Loved by sushi chefs
White Steel Downsides:
- Rusts in minutes
- Stains easily
- Needs constant care
- Not for casual users
Choose white steel only if you use your knife daily and know proper care.
Damascus Steel: The Beautiful Performer
Damascus steel creates stunning visual patterns. These knives layer different steels together. The process creates:
- Unique wavy patterns
- Mix of hard and soft steel layers
- Beautiful appearance
- High performance
Damascus Advantages:
- Gorgeous looks
- Combines steel benefits
- Conversation starter
- Collector appeal
Damascus Considerations:
- Higher cost
- Pattern can fade
- Maintenance varies by core steel
- Not always better performance
A Damascus knife makes a great gift or display piece. Just remember that looks don’t always equal performance.
Stainless Steel vs Carbon Steel: The Big Decision
Your choice between stainless and carbon steel affects daily use.
Stainless Steel Benefits:
- No rust worries
- Dishwasher safe (though not recommended)
- Low maintenance
- Good for busy kitchens
Carbon Steel Benefits:
- Sharper edges
- Easy to sharpen
- Traditional feel
- Professional choice
Stainless Steel Drawbacks:
- Harder to sharpen
- Less sharp than carbon
- Can chip if dropped
Carbon Steel Drawbacks:
- Rusts quickly
- Stains from foods
- Needs daily care
- Not beginner-friendly
Choose stainless if you want easy care. Pick carbon if you want the sharpest edge.
How to Choose Your Kiritsuke Steel
Your perfect steel depends on several factors:
For Beginners:
- Start with VG10 or AUS-10
- Learn proper technique first
- Upgrade later if desired
For Experienced Cooks:
- Consider blue steel or white steel
- Focus on your maintenance habits
- Think about your cutting needs
For Professional Use:
- White steel for sushi work
- Blue steel for general prep
- VG10 for busy kitchens
For Home Cooks:
- VG10 for best balance
- Damascus for special occasions
- AUS-10 for budget choice
Consider how often you cook and clean knives. Be honest about your maintenance habits.
Essential Care and Maintenance
Proper care extends your knife’s life regardless of steel type.
Daily Care:
- Hand wash only
- Dry immediately after use
- Store in knife block or magnetic strip
- Never put in dishwasher
Weekly Maintenance:
- Check for chips or damage
- Oil carbon steel lightly
- Clean handle thoroughly
- Inspect edge sharpness
Monthly Tasks:
- Sharpen as needed
- Deep clean handle
- Check storage area
- Remove any rust spots
Sharpening Tips:
- Use proper angles (15-20 degrees)
- Start with coarse grit
- Finish with fine grit
- Practice on cheap knives first
Different steels need different care schedules. Carbon steels need daily attention. Stainless steels can go longer between maintenance.
Making Your Final Decision
The best steel for your Kiritsuke depends on your specific needs. Here are the top recommendations:
Best Overall: VG10
- Perfect balance of performance and ease
- Works for most home cooks
- Available in many knife brands
- Good value for money
Best for Beginners: AUS-10
- Forgiving and affordable
- Easy to maintain
- Good introduction to Japanese knives
- Widely available
Best for Experts: White Steel
- Sharpest possible edge
- Traditional Japanese experience
- Professional choice
- Ultimate performance
Best Looking: Damascus
- Stunning visual appeal
- Great conversation piece
- Combines performance with beauty
- Perfect for gifts
Remember that your knife skill matters more than steel type. A sharp AUS-10 knife cuts better than a dull VG10 blade. Focus on proper technique and maintenance first.
The Kiritsuke design works well with any of these steels. Whether you choose the easy care of stainless steel or the sharp edge of carbon steel, you’ll enjoy this versatile knife style.
Your Kiritsuke will serve you well for years with proper care. Choose the steel that matches your skill level and maintenance preferences. Start with a quality knife from a respected maker. Learn to care for it properly. Then enjoy the precision and beauty of this classic Japanese design.