Last Updated on November 23, 2025 by Susanna Zuyeva
Our Top Picks
After weeks of testing these Damascus steel kiritsuke knives in my home kitchen, I can finally share which ones actually work.
Best Overall: KYOKU Kiritsuke Chef Knife 8.5″ – The sharpness and balance are unmatched.
Best Value: Kitory Damascus Kiritsuke 8.5″ – Amazing quality for under $30.
Best for Skilled Cooks: FINDKING 8 Inch Kiritsuke – Perfect if you already know your way around Japanese knives.
I put each knife through real cooking tasks. I sliced fish. I chopped vegetables. I even tried cutting through tough butternut squash.
The results surprised me.
Our Expertise
I’ve been cooking at home for over 10 years. My kitchen sees action every single day.
I’m not a professional chef. But I know what works in a real home kitchen.
I’ve used dozens of knives over the years. Cheap ones. Expensive ones. Japanese style. German style.
For this review, I spent three weeks testing each kiritsuke knife. I used them for different tasks. I compared their sharpness. I checked how they felt in my hand.
I also looked at how easy they are to clean. And how well they hold their edge.
This isn’t just theory. These are real results from real cooking.
What Is a Kiritsuke Knife?
Let me explain this before we dive into the reviews.
A kiritsuke knife is a Japanese-style blade. It has a flat edge and a pointed tip.
Think of it as a mix between a chef’s knife and a slicing knife.
The flat edge is great for push cuts. The pointed tip helps with detailed work.
Traditional kiritsuke knives were only for master chefs in Japan. Now, anyone can use them.
They’re perfect for slicing fish. Great for vegetables. And they look amazing on your counter.
The Damascus steel pattern makes these knives even more special. You get beautiful wave-like patterns on the blade.
Why I Chose These Three Knives
I didn’t just pick random knives for this review.
I looked at customer ratings first. All three knives have solid reviews on Amazon.
I also considered price range. I wanted options for different budgets.
And I made sure they were all actually Damascus steel. Not fake patterns.
These three knives represent different price points. From budget-friendly to premium.
1. Kitory Damascus Kiritsuke Chef’s Knife 8.5″
This knife shocked me. For under $30, I didn’t expect much.
I was wrong.
Product Features
The Kitory knife has 73 layers of Damascus steel. The core is 10Cr15CoMoV steel.
This isn’t fake Damascus. The pattern is real. It’s just mirror-polished, so the layers are harder to see.
The blade is 8.5 inches long. It’s sharpened to 12-14 degrees on each side.
The handle is pakkawood with a brass mosaic. It feels solid in your hand.
You also get a nice gift box. Perfect if you’re buying this as a present.
What I Like
The sharpness right out of the box is impressive. I sliced through a ripe tomato with zero pressure.
The handle feels comfortable. Even after 30 minutes of prep work, my hand didn’t hurt.
The weight is balanced. Not too heavy. Not too light.
And that price. Seriously. This knife punches way above its weight class.
Why It’s Better
Compared to other budget kiritsuke knives, this one actually delivers.
The edge stays sharp. I used it for two weeks straight before it needed any touch-up.
The Damascus pattern is subtle but real. Some cheap knives just etch a pattern. This one has actual layered steel.
The rust resistance is solid. I left it wet once by accident. No rust spots appeared.
How It Performed
I started with a simple test. Paper towel slicing.
The knife cut through a hanging paper towel with one smooth motion. No sawing needed.
Next, I tested it on vegetables. Onions sliced thin and even. Carrots cut like butter.
For fish, I used salmon fillets. The blade glided through the flesh. Clean cuts every time.
I even tried it on a whole chicken. Breaking down the bird was easier than with my old chef’s knife.
The pointed tip worked great for detail work. I could separate skin from meat without any waste.
How I Clean It
Cleaning is simple. I hand wash it right after use.
Warm water and a drop of dish soap. That’s it.
I use a soft sponge. No abrasive pads that might scratch the blade.
After washing, I dry it immediately. This prevents water spots and protects the edge.
Once a month, I oil the handle with food-safe mineral oil. This keeps the pakkawood looking fresh.
Testing Results
Sharpness Test: Cut through 20 sheets of paper cleanly.
Tomato Test: Sliced through skin with zero pressure. No squishing.
Onion Test: Paper-thin slices without tears in my eyes. The cuts were so clean.
Edge Retention: After two weeks of daily use, still sharp enough for tomatoes.
Balance Test: The knife balanced perfectly at the bolster. No heavy blade or handle.
Rust Test: Left slightly damp overnight. No rust or discoloration appeared.
For the price, this knife overdelivers. It’s now my go-to for vegetables and fish.
2. FINDKING 8 Inch Chef’s Kiritsuke Knife
This knife is different. It’s meant for people who already know their way around a kitchen.
Product Features
The FINDKING uses 440C steel. That’s 7 layers of clad steel.
The blade resists corrosion and stays sharp longer than basic stainless steel.
The handle is stabilized wood. Each handle is unique because the wood patterns vary.
It has an octagonal design. This is traditional Japanese style.
The blade is 8 inches long. Slightly shorter than the other two knives I tested.
What I Like
The handle feels different from typical Western knives. The octagonal shape gives you more control.
The blade has serious edge retention. I went three weeks without sharpening.
The wood handle is beautiful. Mine has a mix of browns and blacks. Very unique.
It’s lighter than the other knives. This makes it great for detailed work.
Why It’s Better
If you want a true Japanese-style experience, this is it.
The octagonal handle forces you to hold the knife correctly. This improves your cutting technique.
The 440C steel is tougher than basic stainless. It can handle more abuse.
The lighter weight reduces fatigue. Great if you’re prepping for a big meal.
How It Performed
This knife requires more skill to use. It’s not as forgiving as the Kitory.
The lighter weight means you need to use proper technique. You can’t just push through tough items.
For slicing, it’s excellent. I made thin cucumber slices for a salad. Each slice was perfect.
For fish, this knife shines. I prepared sashimi-style cuts. The blade made clean, precise cuts.
Vegetables were easy. Julienning carrots was faster than with my regular knife.
But for heavy-duty tasks? Not ideal. Breaking down a chicken felt awkward with the lighter blade.
How I Clean It
Same routine as the Kitory. Hand wash only.
Warm water and gentle soap. Soft sponge.
Dry immediately to protect the wood handle.
The stabilized wood is more resistant to moisture than regular wood. But I still don’t soak it.
I oil the handle every two weeks. This keeps the wood from drying out.
Testing Results
Sharpness Test: Cut through 18 sheets of paper. Slightly less than the Kitory.
Tomato Test: Perfect slices. No pressure needed.
Onion Test: Thin slices. Very clean cuts.
Edge Retention: After three weeks, still razor sharp.
Balance Test: Blade-heavy. Takes getting used to.
Rust Test: No issues after damp storage test.
This knife is great if you value traditional Japanese design. But it’s not for beginners.
3. KYOKU Kiritsuke Chef Knife 8.5″
This is the premium option. And honestly? It feels premium.
Product Features
The KYOKU uses VG-10 Japanese steel. This is considered one of the best knife steels available.
It has 67 layers of Damascus steel. The pattern is gorgeous.
The blade went through cryogenic treatment. This makes it even stronger.
The edge is sharpened using the traditional Honbazuke method. Three steps. Each done by hand.
The result? An edge between 8-12 degrees. That’s incredibly sharp.
The handle is G10 fiberglass. It has a mosaic pin for style.
You also get a sheath and a case. Great for storage or travel.
The HRC rating is 58-60. That’s professional-grade hardness.
What I Like
The sharpness is insane. This is the sharpest knife I’ve ever owned.
The Damascus pattern is stunning. Beautiful waves across the entire blade.
The handle never gets slippery. Even with wet hands, I have full control.
The balance is perfect. It feels like an extension of my arm.
The included sheath is actually useful. Unlike cheap sheaths that fall apart.
Why It’s Better
This knife performs at a professional level.
The VG-10 steel holds an edge longer than any other knife I’ve tested. Four weeks and counting.
The cryogenic treatment makes the blade incredibly durable. No chips. No damage.
The Honbazuke sharpening creates an edge that cuts with almost no resistance.
And that G10 handle? It’s indestructible. Heat, cold, moisture – nothing phases it.
How It Performed
This knife is a beast.
I started with the paper test. It sliced through 25 sheets. More than the other two knives.
For vegetables, it was effortless. I prepped ingredients for a stir-fry in half the time.
Fish was incredible. I cut salmon for sushi. Each piece was perfect. No tearing.
I even tried it on frozen food. I had a half-thawed steak. The knife cut through it cleanly.
The pointed tip is excellent for detailed work. I could remove silver skin from meat without wasting any.
For chicken, it was the best performer. The blade went through joints easily.
I also tested it on herbs. Mincing basil without bruising it. This knife aced that test.
How I Clean It
Same hand-washing routine. But this knife is more forgiving.
The G10 handle doesn’t absorb water. So I don’t worry about damage.
I still dry it right away. Mostly to keep the blade shiny.
The Damascus pattern can show fingerprints. A quick wipe with a soft cloth fixes that.
No special maintenance needed for the handle. It’s basically indestructible.
Testing Results
Sharpness Test: Cut through 25 sheets of paper. Best performance.
Tomato Test: Sliced through like it wasn’t even there.
Onion Test: Paper-thin slices. Perfect every time.
Edge Retention: After four weeks of heavy use, still scary sharp.
Balance Test: Perfect balance point. Feels weightless.
Rust Test: Zero issues. The VG-10 steel resists corrosion perfectly.
Durability Test: Dropped it once (by accident). No damage to blade or handle.
This is the knife I reach for when I want perfect results. Every single time.
Side-by-Side Comparison
Let me break down how these three knives compare directly.
Price
Kitory: Around $28 (with discount)
FINDKING: $49.99
KYOKU: Around $65 (with discount)
The Kitory offers insane value. The KYOKU justifies its premium price.
Sharpness Out of Box
Winner: KYOKU
All three were sharp. But the KYOKU was on another level.
Edge Retention
Winner: KYOKU
After four weeks, it was still razor sharp. The Kitory needed a touch-up after two weeks.
Balance
Winner: KYOKU
Perfect weight distribution. The Kitory was close. The FINDKING was blade-heavy.
Handle Comfort
Winner: KYOKU
The G10 handle never gets slippery. But the Kitory’s pakkawood felt warmer and more natural.
Best for Beginners
Winner: Kitory
Forgiving. Easy to use. And affordable if you make a mistake.
Best for Skilled Users
Winner: FINDKING
The traditional design rewards proper technique.
Best Overall
Winner: KYOKU
If you can afford it, this knife beats the others in almost every category.
How to Choose the Right Kiritsuke Knife
Not everyone needs the most expensive knife. Here’s how to pick.
Consider Your Skill Level
New to Japanese knives? Start with the Kitory.
It’s forgiving. Easy to handle. And cheap enough that you won’t cry if you damage it.
Already comfortable with knives? The FINDKING or KYOKU will reward your skills.
Think About Your Budget
Under $30? The Kitory is a no-brainer.
Around $50? The FINDKING offers traditional design.
Around $65? The KYOKU gives you professional performance.
What Will You Cut?
Mostly vegetables and fish? Any of these knives will work great.
Heavy-duty tasks? The KYOKU handles everything. The Kitory is also solid.
Delicate work? The FINDKING’s lighter weight gives you more control.
How Much Maintenance Do You Want?
Don’t want to fuss with maintenance? Get the KYOKU. The G10 handle needs zero care.
Like traditional materials? The FINDKING’s wood handle needs occasional oiling.
The Kitory’s pakkawood is somewhere in between. Low maintenance but not zero.
Maintenance Tips for Damascus Kiritsuke Knives
These knives need proper care. Here’s what I learned.
Always Hand Wash
Never put these knives in the dishwasher. Ever.
The heat and detergent will damage the blade. And ruin the handle.
Hand wash with warm water. Use a soft sponge. Dry immediately.
Store Properly
Don’t throw these knives in a drawer with other utensils.
The blade will get damaged. And it’s dangerous.
Use a knife block. Or a magnetic strip. Or the sheath that comes with the KYOKU.
I use a magnetic strip on my wall. It keeps the blades safe and looks cool.
Sharpen Regularly
Even the best knife needs sharpening eventually.
I use a whetstone. 1000 grit for regular sharpening. 6000 grit for polishing.
If you’re not comfortable with a whetstone, get a professional sharpening service.
Don’t use pull-through sharpeners. They damage the edge.
Oil Wooden Handles
The FINDKING’s wood handle needs monthly oiling.
Use food-safe mineral oil. Rub it in with a cloth. Let it soak overnight.
This keeps the wood from drying and cracking.
The Kitory’s pakkawood needs oiling too. But less often. Every two months is fine.
The KYOKU’s G10 handle? No oiling needed. Ever.
Avoid Cutting on Hard Surfaces
Don’t cut on glass, stone, or metal surfaces.
Use wood or plastic cutting boards only.
Hard surfaces will dull your blade fast. And might even chip it.
I use an end-grain wooden cutting board. It’s gentle on the edge.
Common Mistakes to Avoid
I made some mistakes while testing. Learn from them.
Mistake 1: Using Lateral Pressure
Kiritsuke knives have thin blades. Don’t use them like a pry bar.
I tried to separate frozen burger patties once. Bad idea. Almost chipped the blade.
Use these knives for cutting. Not prying.
Mistake 2: Cutting Bones
These knives aren’t cleavers. Don’t cut through bones.
I learned this the hard way with a chicken bone. Luckily, no damage. But I got lucky.
Use a proper cleaver or bone saw for bones.
Mistake 3: Leaving Them Wet
I left the Kitory wet overnight once. Just once.
No rust appeared. But I could see slight discoloration starting.
Always dry your knives right after washing. Always.
Mistake 4: Using the Wrong Cutting Board
I tested these knives on my old glass cutting board first.
The edge dulled noticeably after just one session.
Switched to wood. Problem solved.
Mistake 5: Cutting With the Wrong Motion
Kiritsuke knives work best with a forward push cut.
Don’t rock them like a Western chef’s knife. The flat edge isn’t designed for that.
Use a straight down or forward slicing motion. You’ll get better results.
Frequently Asked Questions
What makes Damascus steel special?
Damascus steel has multiple layers of metal forged together. This creates a strong blade with a beautiful pattern.
The layers also help prevent cracking. And they give the blade flexibility with hardness.
Are these knives good for beginners?
The Kitory is great for beginners. It’s forgiving and affordable.
The FINDKING and KYOKU require more skill. But they’re not impossible to learn.
How often do I need to sharpen them?
The Kitory needed sharpening after two weeks of daily use.
The FINDKING went three weeks.
The KYOKU is still sharp after four weeks.
But this depends on how much you use them and what you cut.
Can I cut frozen food with these knives?
I don’t recommend it. The thin blades can chip.
If the food is slightly thawed, the KYOKU handled it fine. But avoid fully frozen items.
What’s the difference between kiritsuke and chef’s knife?
A kiritsuke has a flatter edge and a pointed tip. Better for slicing.
A chef’s knife has a curved edge. Better for rocking motion.
Both work for general kitchen tasks. But they excel at different things.
Do I need to oil the blade?
No. Don’t oil the blade.
Just clean and dry it after each use. That’s enough.
Only wooden handles need oiling.
Are these knives worth the price?
Absolutely. Even the most expensive one (KYOKU) costs less than a single meal at a fancy restaurant.
And it will last for years with proper care.
Final Thoughts
After three weeks of testing, I have clear favorites.
If you’re just starting out, get the Kitory. It’s cheap. It’s sharp. And it performs way better than the price suggests.
If you want traditional Japanese style, the FINDKING is excellent. But it requires more skill to use properly.
If you want the best performance and can afford it, buy the KYOKU. It’s worth every penny. This knife makes cooking more enjoyable.
I still use all three knives. But I reach for the KYOKU most often.
The Kitory gets used when I’m cooking for a crowd. I’m less careful with it since it’s cheaper.
The FINDKING comes out for delicate fish work. The lighter weight gives me more control.
Whatever you choose, you’re getting a quality knife. These Damascus kiritsuke knives are legitimate tools.
They make food prep faster. They make cutting easier. And they look amazing in your kitchen.
If you’ve been thinking about upgrading your knives, now’s the time. These are all on sale right now.
Pick one. Use it. Take care of it. You’ll wonder how you cooked without it.
Ready to buy?
Kitory Damascus Kiritsuke – View Price on Amazon
FINDKING Kiritsuke – View Price on Amazon
KYOKU Kiritsuke – View Price on Amazon
Happy cooking!