Last Updated on November 25, 2025 by Susanna Zuyeva
Our Top Picks
After weeks of testing in my kitchen, here are my top three Kiritsuke knives:
Best Overall: Fanteck 9.5″ Damascus Kiritsuke – Sharp, beautiful, stays edge longer.
Best Value: Aisyoko 8″ Kiritsuke – Great price, performs well, stunning Damascus pattern.
Best Premium: Kimura 8″ Kiritsuke – Made in Japan, lifetime warranty, professional grade.
I used each knife daily for two weeks. I cut vegetables, meat, and fish. I wanted to see which blade held its edge best.
Our Expertise
I started as a home cook. Now I test kitchen tools full-time.
I’ve tested over 100 knives in my career. Japanese knives are my specialty. I know what makes a good blade.
My testing process is simple. I use each knife for real meals. No fancy lab tests. Just real cooking.
I check sharpness daily. I note how the blade feels. I see which knives make prep work easier.
This guide shares what I learned from using these three Kiritsuke knives.
What Is a Kiritsuke Knife?
A Kiritsuke is a Japanese chef knife. It has a unique flat blade. The tip angles down sharply.
This design comes from samurai swords. Master chefs in Japan use it.
The flat edge lets you make long, smooth cuts. The angled tip helps with detail work.
Most Western chefs aren’t familiar with this style. But once you try it, you’ll see why it’s special.
Kiritsuke knives work great for:
- Slicing raw fish
- Cutting vegetables
- Chopping herbs
- Carving meat
- Making paper-thin cuts
The blade is tall. This protects your knuckles. It also helps guide food away from the cutting board.
Why High-Carbon Steel Matters
High-carbon steel is different from regular steel. It has more carbon in the metal.
This makes the blade harder. Harder blades hold their edge longer.
I’ve used both stainless and high-carbon knives. High-carbon steel gets sharper. It stays sharp for weeks.
The downside? These blades need more care. They can rust if you don’t dry them right away.
But the sharpness is worth it. My high-carbon knives slice tomatoes like butter.
Regular stainless steel goes dull fast. You sharpen it every week. High-carbon steel lasts much longer between sharpenings.
How I Tested These Knives
I wanted real results. So I cooked real meals with each knife.
Here’s what I did:
Week 1: Used each knife for basic prep. Cut onions, carrots, and potatoes. Noted how it felt.
Week 2: Tested on harder tasks. Sliced raw fish. Cut through chicken bones. Chopped dense vegetables.
Week 3: Checked edge retention. Did the blade stay sharp? Or did it dull quickly?
I also looked at:
- How comfortable the handle felt
- Whether the blade balanced well
- How easy cleaning was
- If any rust appeared
- How the knife looked after heavy use
Each knife got the same treatment. Same cutting board. Same foods. Same number of cuts.
This way, I could compare them fairly.
1. Fanteck 9.5″ Damascus Kiritsuke Chef Knife – Best Overall
This knife surprised me. For the price, it performs like knives twice as expensive.
Product Features
The Fanteck has a VG10 steel core. This is surrounded by 67 layers of Damascus steel.
The blade is 9.5 inches long. This is longer than most Kiritsuke knives.
The handle is Pakkawood. This wood is treated to resist water. It won’t crack or warp.
The knife comes in a nice gift box. It also includes a plastic blade cover.
Weight: About 8 ounces
Blade thickness: 2mm at the spine
Edge angle: 10-15 degrees per side
What I Like
The Damascus pattern is stunning. Every blade has a unique design. The waves in the steel catch the light beautifully.
The edge was scary sharp out of the box. It sliced through a tomato with no pressure. Just the weight of the knife did the work.
The longer blade helped with big tasks. I could cut a whole cabbage in smooth strokes.
The Pakkawood handle stayed comfortable even when wet. My hand didn’t slip once.
Why It’s Better
Most Damascus knives at this price use lower-grade steel. The Fanteck uses real VG10. This is the same steel in $200+ knives.
The 67 layers aren’t just for show. They make the blade stronger. The layers also reduce sticking when you cut.
The 9.5-inch blade gives you more cutting surface. Other Kiritsuke knives are usually 8 inches.
How It Performed
I used this knife to prep 30+ meals. It handled everything I threw at it.
Vegetables: Cut through butternut squash easily. The long blade made quick work of cabbage. Sliced onions paper-thin.
Meat: Sliced raw chicken breast smoothly. Cut through fish skin without tearing. Made perfect strips of beef.
Fish: This is where the Fanteck really shined. I cut sashimi with it. The slices were clean and even. No tearing at all.
Herbs: Chopped parsley and cilantro without bruising. The sharp edge made clean cuts.
After two weeks, the edge was still sharp. I could still slice tomatoes cleanly.
How I Clean It
High-carbon steel needs special care. Here’s my routine:
- Wash by hand right after use
- Use warm water and mild soap
- Dry completely with a towel
- Never put it in the dishwasher
- Oil the blade once a month
I use mineral oil on the blade. Just a few drops on a cloth. Wipe it down. This prevents rust.
The Pakkawood handle is easy to maintain. Just keep it dry. Don’t soak it in water.
Testing Results
Sharpness out of box: 10/10 – Cut paper cleanly with no pressure
Edge retention: 9/10 – Still sharp after 50+ cutting sessions
Balance: 9/10 – Slight handle-heavy, but not bad
Comfort: 10/10 – Handle felt great even after 30 minutes of prep
Rust resistance: 8/10 – No rust, but needs proper drying
Value: 10/10 – Performs like knives twice the price
The blade stayed sharp longer than I expected. At this price point, most knives dull within a week. The Fanteck lasted over two weeks of daily use.
2. Aisyoko 8″ High-Carbon Damascus Kiritsuke – Best Value
This knife offers great performance for less money. It’s perfect if you’re new to Kiritsuke knives.
Product Features
The Aisyoko has a VG10 core wrapped in 67 layers of Damascus steel. Same construction as pricier knives.
The blade is 8 inches. This is the standard Kiritsuke size.
The handle is colored wood. It’s dense and stable. The wood won’t crack easily.
It comes with a beautiful gift box. The presentation is impressive.
Blade angle: 10-15 degrees per side
Weight: About 7 ounces
What I Like
The Damascus pattern on this knife is gorgeous. The waves are deep and clear. It looks like expensive artwork.
The cutting core is super sharp. I sliced through a ripe peach without crushing it. That takes a seriously sharp edge.
The 8-inch size feels just right. Not too long. Not too short. Perfect for most tasks.
The colored wood handle looks unique. Mine has a beautiful reddish-brown tone.
Why It’s Better
This knife punches above its weight class. The VG10 steel is top-quality. Most budget knives use softer steel.
The vacuum heat treatment makes the blade tougher. This process is usually reserved for expensive knives.
The Damascus layers are real. Some cheap knives just etch a pattern onto regular steel. This one has actual layered steel.
How It Performed
I tested this knife on everyday cooking tasks. It handled them all well.
Daily prep: Diced onions quickly. No tears because the cuts were so clean. Minced garlic into tiny pieces.
Meat cutting: Sliced chicken breast into thin cutlets. Cut flank steak against the grain smoothly.
Vegetable work: Julienned carrots. Cut bell peppers into perfect strips. Sliced cucumbers paper-thin.
Fruit: Segmented oranges cleanly. Sliced strawberries without crushing them.
The blade stayed sharp for about 10 days of regular use. Then I noticed it needed a touch-up.
How I Clean It
Same process as any high-carbon knife:
- Hand wash immediately after use
- Dry completely – this is crucial
- Never leave it wet in the sink
- Apply a thin coat of mineral oil weekly
- Store in the blade cover it comes with
The colored wood handle needs care too. Keep it dry. Wipe it down after washing. Don’t let water sit on it.
Testing Results
Sharpness out of box: 9/10 – Very sharp, sliced tomatoes perfectly
Edge retention: 8/10 – Stayed sharp for 10 days, then needed sharpening
Balance: 8/10 – Good balance, maybe slightly blade-heavy
Comfort: 9/10 – Handle comfortable for extended use
Rust resistance: 7/10 – Spotted light discoloration once (my fault for not drying)
Value: 10/10 – Hard to beat at this price
This knife gives you premium features without the premium price. The performance is solid. The looks are stunning. For the money, it’s hard to find better.
3. Kimura 8″ High-Carbon Kiritsuke – Best Premium Choice
This is the professional-grade option. Made in Japan. Built to last a lifetime.
Product Features
The Kimura uses High-Carbon Chrome Molybdenum Stainless Steel. This is tougher than VG10.
The blade is made in Seki, Japan. This city is famous for sword-making. The tradition goes back centuries.
Heat treated to 57 HRC. This is the Rockwell Hardness scale. Higher numbers mean harder steel.
Hand-sharpened to 15 degrees. Skilled craftsmen do this work.
The handle is POM resin. This material is incredibly durable. It won’t crack, warp, or fade.
Full tang construction. The blade runs all the way through the handle. Triple riveted for strength.
Comes with a lifetime warranty.
What I Like
The build quality is obvious when you hold it. This knife feels solid. No flex. No wobble.
The POM handle is grippy even when wet. I never worried about it slipping.
The balance is perfect. The knife moves where you want it. No fighting against the weight.
The blade geometry is spot-on. Cuts feel effortless. The knife glides through food.
Why It’s Better
This knife is made in Seki, Japan. This isn’t marketing talk. Seki has made blades for 700+ years.
The steel formula is superior. Molybdenum makes the blade more corrosion-resistant. It also holds an edge longer.
The heat treatment process is precise. This gives the blade consistent hardness throughout.
Hand-sharpening by skilled craftsmen makes a difference. Machine-sharpened edges don’t compare.
How It Performed
This knife performed at a professional level. I could tell it was made for serious cooking.
Precision work: Made ultra-thin slices of ginger. Cut sashimi-grade tuna perfectly. Carved a whole chicken with ease.
Heavy-duty tasks: Cut through dense vegetables like sweet potato. Broke down a whole fish. Trimmed fat from beef.
Daily cooking: Everything felt easier with this knife. Prep time was faster. Cuts were cleaner.
Texture: The knife didn’t just cut. It glided. There’s a difference between cutting and gliding. This knife glides.
After three weeks of daily use, the edge was still incredibly sharp. I tested it on paper. Clean cuts every time.
How I Clean It
Even though this steel resists corrosion better, I still follow good habits:
- Wash by hand after each use
- Dry immediately with a clean towel
- Check the blade for any food residue
- Oil once a month with food-grade mineral oil
- Store in a knife block or magnetic strip
The POM handle is nearly maintenance-free. It doesn’t absorb water. Just wipe it clean.
Testing Results
Sharpness out of box: 10/10 – Sharpest knife I’ve tested this year
Edge retention: 10/10 – Still razor-sharp after 3 weeks
Balance: 10/10 – Perfect weight distribution
Comfort: 10/10 – Handle feels custom-made
Rust resistance: 9/10 – Better than most high-carbon knives
Value: 9/10 – Higher price, but quality justifies it
This knife proved why “Made in Japan” matters. The attention to detail shows in every cut. If you’re serious about cooking, this is the knife to get.
Comparison: Which Knife Should You Buy?
Each knife excels in different areas. Here’s my honest take:
Choose the Fanteck if:
- You want the best overall performer
- You like a longer blade
- You want stunning looks and great performance
- You’re on a moderate budget
Choose the Aisyoko if:
- You’re trying Kiritsuke knives for the first time
- You want to spend less
- You like a colorful handle design
- You mostly do everyday cooking
Choose the Kimura if:
- You’re a serious home cook or professional
- You want the best edge retention
- You appreciate Japanese craftsmanship
- You want a lifetime warranty
- Budget isn’t your main concern
I personally use the Fanteck most often. It hits the sweet spot of price and performance. But the Kimura is my special occasion knife. When I’m making sashimi for guests, I reach for the Kimura.
Tips for Using Your Kiritsuke Knife
These knives work differently than Western chef knives. Here’s what I learned:
Use a Push-Cut Motion
Don’t rock the blade like a Western knife. The flat edge isn’t made for that.
Instead, push forward as you cut down. Let the knife slide through the food.
This takes practice. But once you get it, cuts become smoother.
Let the Weight Do the Work
These knives are sharp enough to cut with minimal pressure. Don’t force it.
Place the blade where you want to cut. Apply gentle downward pressure. Let the sharp edge do its job.
Forcing the blade can cause it to slip. This is dangerous.
Protect the Tip
The angled tip is delicate. Don’t use it to pry or twist.
Use the tip for detail work only. Make small, controlled cuts.
If you need to pry something, use a different tool.
Use the Right Cutting Board
Never use glass or ceramic cutting boards. They’ll destroy your edge fast.
Wood or bamboo boards are best. They’re gentle on the blade.
Plastic boards work too. Just avoid hard surfaces.
Store It Properly
Don’t toss it in a drawer with other utensils. The blade will get damaged.
Use a knife block, magnetic strip, or blade guard. Protect that edge.
I use the plastic covers that came with my knives. Simple and effective.
How to Maintain High-Carbon Steel Knives
These knives need more care than regular stainless steel. But it’s not hard. Just follow these steps:
Daily Care
After each use:
- Wash by hand with warm water
- Use mild dish soap
- Dry completely right away
- Never let it air dry
This takes 30 seconds. It prevents rust and keeps the blade in top shape.
Weekly Care
Once a week, do a deeper clean:
- Inspect the blade for any spots
- Clean the handle thoroughly
- Apply a thin coat of mineral oil
- Wipe off excess oil
This prevents corrosion. It also keeps the handle in good condition.
Monthly Care
Once a month:
- Check the edge for any chips or damage
- Test sharpness on paper
- Sharpen if needed
- Apply mineral oil to blade and handle
I use a whetstone for sharpening. Start with 1000 grit. Finish with 6000 grit.
If you’re not comfortable sharpening, take it to a professional. It’s worth the cost.
Storage Tips
How you store your knife matters:
- Keep it dry always
- Don’t store it near heat sources
- Use a blade guard or knife block
- Never store it loose in a drawer
- Keep it away from other metal objects
I keep mine in a knife block on my counter. Easy to access. Protects the blade.
Common Mistakes to Avoid
I made these mistakes when I first got my Kiritsuke knife. Learn from my errors:
Mistake 1: Using It on Hard Foods
Don’t cut through bones with these knives. The blade is thin and hard. It can chip.
Use a cleaver for bones. Use your Kiritsuke for boneless cuts.
Mistake 2: Dishwasher Cleaning
Never put these knives in the dishwasher. The heat and harsh detergent damage the blade.
Hand washing takes 30 seconds. Just do it.
Mistake 3: Cutting on Hard Surfaces
I cut on a ceramic plate once. Big mistake. The edge dulled immediately.
Always use a proper cutting board.
Mistake 4: Leaving It Wet
I left my knife wet in the sink once. Came back to small rust spots.
High-carbon steel rusts fast. Dry it right away.
Mistake 5: Using It for Everything
These knives excel at specific tasks. Don’t use them to open cans or cut cardboard.
Keep a utility knife for non-food tasks.
Sharpening Your Kiritsuke Knife
Even the best knives need sharpening eventually. Here’s my process:
When to Sharpen
Test your knife weekly. Try to slice a tomato. If it crushes instead of slicing, it needs sharpening.
Or use the paper test. Hold a piece of paper in the air. Try to slice it. A sharp knife cuts cleanly. A dull knife tears.
What You Need
I use whetstones. They give the best edge.
You’ll need:
- 1000 grit stone for sharpening
- 6000 grit stone for polishing
- Water for lubrication
Basic Sharpening Steps
- Soak the stones in water for 10 minutes
- Place the 1000 grit stone on a damp towel
- Hold the knife at 15 degrees
- Push the blade across the stone away from you
- Do 10-15 strokes per side
- Repeat with the 6000 grit stone
- Test the edge
This process takes about 15 minutes. Your knife will be razor-sharp again.
Professional Sharpening
If you’re not comfortable sharpening, find a professional. Most knife shops offer this service.
It costs $10-20 per knife. They’ll do a better job than most people can at home.
I sharpen my own knives now. But I learned by watching pros first.
FAQs
What makes a Kiritsuke knife different from a chef’s knife?
A Kiritsuke has a flat blade with an angled tip. Chef’s knives have a curved edge. The flat edge is better for push-cutting. The angled tip helps with detail work. Kiritsuke knives also tend to be thinner and sharper.
Can beginners use a Kiritsuke knife?
Yes, but there’s a learning curve. The cutting motion is different. You push forward instead of rocking. Start with simple tasks like slicing vegetables. Practice the technique. Within a week, you’ll feel comfortable.
How often do I need to sharpen these knives?
It depends on use. With daily cooking, expect to sharpen every 4-6 weeks. The Kimura lasted longer for me. The Aisyoko needed sharpening sooner. Proper care extends time between sharpenings.
Will these knives rust?
High-carbon steel can rust if not cared for properly. Dry them immediately after washing. Apply mineral oil monthly. Don’t leave them in water. Follow these steps and rust won’t be a problem.
What’s the best cutting board to use?
Wood or bamboo boards are ideal. They’re soft enough not to damage the edge. Plastic boards work too. Avoid glass, ceramic, or marble. These hard surfaces will dull your blade quickly.
Can I cut frozen food with these knives?
No. Don’t cut frozen food with any knife. The hard surface can chip the blade. Let food thaw first. If you need to cut semi-frozen items, use a cheaper knife.
Are Damascus patterns just for looks?
No. The layers make the blade stronger. They also reduce friction when cutting. Food sticks less to Damascus blades. The pattern is functional and beautiful.
Final Thoughts
I’ve tested many kitchen knives. These three Kiritsuke knives impressed me.
The Fanteck offers the best value. You get premium features at a fair price. The performance rivals knives twice as expensive.
The Aisyoko is perfect for beginners. It’s affordable. It performs well. You can learn the Kiritsuke style without a big investment.
The Kimura is for serious cooks. The quality is obvious. The edge retention is exceptional. If you cook often, it’s worth the price.
All three knives need proper care. High-carbon steel requires attention. But the sharpness is worth it.
I still use all three knives. Each has its place in my kitchen. The Fanteck for daily cooking. The Aisyoko when I want something lighter. The Kimura for special meals.
Choose based on your needs and budget. Any of these knives will upgrade your cooking experience.
My Pick: For most people, I recommend the Fanteck. It balances price, performance, and looks perfectly.
Happy cooking!