Last Updated on November 23, 2025 by Susanna Zuyeva
Our Top Picks
After using these knives daily for six months, here are my top recommendations:
Best Overall: KYOKU Kiritsuke Chef Knife.
- Superior edge retention
- Premium Damascus steel
- Best balance and comfort
Best Value: SHAN ZU 8 Inch Japanese Chef Knife.
- Incredible price point
- Sharp out of the box
- Great for beginners
Most Beautiful: HEZHEN 8.5″ Chef Knife.
- Stunning blackened finish
- Gorgeous redwood handle
- Excellent craftsmanship
Our Expertise
I’m a home cook who takes my kitchen tools seriously. Over the past two years, I’ve tested more than 20 different Japanese knives in my kitchen.
I prepare meals for my family five nights a week. I cut everything from delicate fish to tough butternut squash. I needed knives that could handle real kitchen work.
For this review, I used each kiritsuke knife for two months straight. I tested them on different foods. I tracked how often they needed sharpening. I even measured how they felt after long prep sessions.
I’m not a professional chef. But I know what works in a real home kitchen. My goal is to help you find the best kiritsuke knife without breaking the bank.
What Is a Kiritsuke Knife?
A kiritsuke knife is a Japanese blade with a unique angled tip. It combines features of two knives: the yanagiba and the usuba.
The angled tip makes precise cuts easy. The flat blade profile works great for push cuts. The length helps with long slicing motions.
Traditional kiritsuke knives were only for head chefs in Japan. Today, home cooks use them for various tasks.
I love using my kiritsuke for:
- Slicing raw fish
- Cutting vegetables
- Chopping herbs
- Preparing sashimi
- General kitchen work
The blade shape takes some getting used to. But once you learn it, you’ll love how it performs.
Why Choose a Kiritsuke Under $100?
You don’t need to spend $300 to get a great kiritsuke knife. The knives I tested prove that.
Modern manufacturing has improved. Companies now make quality blades at lower prices. You get good steel, sharp edges, and decent handles.
Here’s what you can expect under $100:
- High carbon steel cores
- Sharp factory edges
- Comfortable handles
- Decent edge retention
- Good balance
You won’t get hand-forged perfection. But for home use, these knives perform wonderfully.
I compared these to my friend’s $250 kiritsuke. The expensive knife was better. But not three times better. For most home cooks, the difference doesn’t matter.
How I Tested These Knives
I put each knife through the same tests. This made comparisons fair and honest.
Testing Process
Week 1-2: Daily vegetable prep
- Onions, carrots, peppers
- Tomatoes and delicate produce
- Hard squash and potatoes
Week 3-4: Protein work
- Chicken breast trimming
- Fish filleting attempts
- Meat slicing
Week 5-6: Heavy use
- Large meal prep sessions
- Back-to-back cooking days
- Stress testing
Week 7-8: Maintenance testing
- Sharpness retention checks
- Cleaning and care
- Handle durability
I took notes after each use. I measured prep times. I tracked when the knives needed touch-ups.
1. KYOKU Kiritsuke Chef Knife – Gin Series
Product Features
This knife caught my eye immediately. The Damascus pattern looks stunning. Each blade has unique wave patterns from the 66-layer construction.
The VG10 steel core sits between 65 layers of stainless steel. This creates strength and beauty. The blade measures 8.5 inches long.
The handle uses G10 material. That’s fiberglass reinforced plastic. It feels solid and balanced. A silver mosaic pin adds a nice touch.
KYOKU sharpened this knife using the Honbazuke method. That’s a traditional three-step process. The edge comes out between 8 and 12 degrees.
The blade has a silver ion coating. This prevents bacterial growth. It’s a modern feature I appreciate.
What I Like
The balance on this knife is perfect. I can pinch grip the blade for hours without fatigue. The weight distribution feels natural.
Edge retention impressed me most. After six weeks of daily use, the knife still sliced tomatoes cleanly. I only needed one light sharpening session.
The Damascus pattern isn’t just pretty. The layered steel actually helps food release from the blade. Onions and potatoes don’t stick as much.
The handle never slips. Even with wet hands, I maintain full control. The G10 material resists water completely.
Why It’s Better
This knife outperformed the others in sharpness retention. I could go longer between sharpenings.
The full tang construction makes it sturdy. The blade extends through the entire handle. I feel confident using more force when needed.
The silver ion coating is unique. Neither of the other knives had this feature. My blade stayed cleaner and more hygienic.
The included sheath protects the blade well. I store it safely in my drawer without worry.
How It Performed
Vegetables: Excellent. Clean cuts through everything. Onions didn’t make me cry as much because cuts were so clean.
Proteins: Very good. Trimmed chicken easily. Made decent fish cuts, though I’m still learning proper technique.
Hard Items: Good. Cut through butternut squash with steady pressure. The tip stayed strong.
Delicate Work: Outstanding. Paper-thin tomato slices. Fine herb mincing. This is where it shined.
How I Clean It
I wash this knife by hand immediately after use. I never put it in the dishwasher.
I use warm water and mild dish soap. A soft sponge cleans the blade gently. I avoid the rough side.
After washing, I dry it completely with a clean towel. I pay special attention to where the blade meets the handle.
I oil the blade lightly once a month. This protects the Damascus pattern. A few drops of food-grade mineral oil work great.
Testing Results
Sharpness Score: 9.5/10 Edge Retention: 9/10 Balance: 10/10 Comfort: 9/10 Value: 8.5/10
Overall Rating: 9.2/10
This knife exceeded my expectations. The price point offers real value. I use it more than my other kitchen knives now.
The only downside? The price is higher than the other two. But the performance justifies the cost.
2. HEZHEN 8.5″ Chef Knife
Product Features
This knife has character. The blackened blade finish looks rustic and professional. The stone-washed effect creates a unique texture.
The blade uses three-layer clad steel. A 10Cr15CoMoV core sits between two outer layers. This construction reaches 60±2 HRC hardness.
The handle combines redwood and black buffalo horn. It’s octagonal shaped, following traditional Japanese design. The wood grain varies on each knife.
HEZHEN hand-hammered the blade surface. Then they blackened it. The result is a knife that looks battle-tested right out of the box.
The cutting edge comes at 15 degrees per side. This balances sharpness with durability.
What I Like
The aesthetics are incredible. This knife looks expensive. Friends always ask about it when they see it.
The handle feels warm and natural. Wood handles have a different character than synthetic ones. The octagonal shape gives multiple grip options.
The blackened finish hides scratches well. My other knives show every little mark. This one maintains its appearance.
The included wooden sheath is beautiful. It’s made from matching wood. It protects the blade and looks great on my counter.
Why It’s Better
The price-to-beauty ratio is unbeatable. You get a gorgeous knife for under $50.
The three-layer construction works well. It’s simpler than Damascus but still effective. The knife cuts cleanly and stays sharp.
The stone-washed finish is practical. It resists fingerprints and water spots. The blade looks clean even after cooking.
The redwood handle ages beautifully. After six months, it developed a nice patina. It looks even better now than when new.
How It Performed
Vegetables: Very good. Made clean cuts through most produce. Occasionally stuck on starches like potatoes.
Proteins: Good. Handled chicken well. Fish work was decent but required more care than the KYOKU.
Hard Items: Fair to good. Cut through tough items but needed more force. The blade is slightly thinner.
Delicate Work: Good. Made nice herb cuts. Tomato slices came out clean most of the time.
How I Clean It
I’m extra careful with this knife because of the wood handle. I wash it quickly and dry it immediately.
I don’t let it soak in water. The wood could absorb moisture and swell. Quick wash, quick dry is my rule.
I use warm water and a small amount of soap. I clean the blade with a soft cloth.
I oil the handle monthly with mineral oil. This keeps the wood from drying out. The handle stays smooth and beautiful.
Testing Results
Sharpness Score: 8.5/10 Edge Retention: 8/10 Balance: 8.5/10 Comfort: 9/10 Value: 9.5/10
Overall Rating: 8.7/10
This knife offers incredible value. It performs well and looks amazing. The wood handle requires more care but feels wonderful.
I recommend this for cooks who appreciate aesthetics. If you want a knife that looks as good as it performs, this is it.
3. SHAN ZU 8 Inch Japanese Chef Knife
Product Features
This is the budget option. But don’t let the price fool you. SHAN ZU packed serious features into this knife.
The blade uses 9-layer forged steel. A Japanese 10Cr15MoV core provides the cutting edge. The surrounding layers add strength.
At 62 HRC hardness, this blade is actually harder than the HEZHEN. It should hold an edge longer in theory.
The blade has a matte finish. This reduces fingerprints and food residue. It’s practical and looks modern.
The handle is red sandalwood pakkawood. That’s wood impregnated with resin. It combines wood’s beauty with synthetic durability.
The cutting angle is 12 degrees. This is sharper than the HEZHEN but not as acute as the KYOKU.
What I Like
The price is unbeatable. At $37.99, this knife costs half what the others do. Yet it performs surprisingly well.
Out-of-the-box sharpness impressed me. This knife came razor-sharp. I could shave arm hair with it.
The matte blade finish works great. I don’t see fingerprints. The blade looks cleaner during cooking sessions.
The pakkawood handle is nearly maintenance-free. It has wood’s beauty but resists water like plastic.
The gift box is actually nice. If you’re buying this as a present, the packaging looks premium.
Why It’s Better
This knife offers the best value by far. You get 90% of the performance at 60% of the price.
The 62 HRC hardness is impressive. This is a hard blade for the money. It should resist chipping and dulling.
The matte finish is more practical than shiny Damascus. It’s easier to maintain and stays looking good.
For beginners, this is perfect. The lower price means less worry while you learn proper technique.
How It Performed
Vegetables: Good. Made clean cuts through most items. Performed nearly as well as more expensive options.
Proteins: Fair to good. Handled chicken fine. Fish work was acceptable but not exceptional.
Hard Items: Fair. Cut through tough vegetables but required more effort. The shorter length was noticeable.
Delicate Work: Good. Made decent tomato slices. Herb mincing worked well.
How I Clean It
This knife is the easiest to maintain. The pakkawood handle doesn’t need special care.
I wash it with warm soapy water. I use a regular sponge. I dry it with a towel.
I don’t oil the handle. Pakkawood doesn’t need it. This saves time and effort.
I do dry the blade immediately. Even stainless steel can spot if left wet.
Testing Results
Sharpness Score: 8/10 Edge Retention: 7.5/10 Balance: 7.5/10 Comfort: 8/10 Value: 10/10
Overall Rating: 8.2/10
This knife is perfect for budget-conscious cooks. It performs well above its price point. You sacrifice some features but gain incredible value.
I recommend this for anyone trying their first kiritsuke. The low price makes it a safe experiment.
Direct Comparison
Let me break down how these knives stack up against each other.
Sharpness Out of Box
- SHAN ZU (sharpest initially)
- KYOKU (very sharp)
- HEZHEN (sharp but not extreme)
Edge Retention Over Time
- KYOKU (stayed sharp longest)
- HEZHEN (good retention)
- SHAN ZU (needed more frequent touch-ups)
Handle Comfort
- KYOKU (best all-day comfort)
- HEZHEN (beautiful but needs care)
- SHAN ZU (good but simpler)
Blade Performance
- KYOKU (most versatile)
- HEZHEN (excellent for most tasks)
- SHAN ZU (good general performance)
Overall Value
- SHAN ZU (incredible price)
- HEZHEN (great features for cost)
- KYOKU (premium but worth it)
Buying Guide: What to Look For
Steel Type Matters
High carbon steel holds an edge better. Look for VG10, 10Cr15MoV, or similar.
These steels resist rust well. They sharpen easily. They maintain sharpness longer than cheap steel.
Hardness ratings (HRC) indicate durability:
- 58-60 HRC: Good for beginners
- 60-62 HRC: Better edge retention
- 62+ HRC: Excellent but can chip
Handle Material
G10/Fiberglass: Durable, waterproof, maintenance-free
Natural Wood: Beautiful but needs care and oiling
Pakkawood: Best of both worlds—looks like wood, acts like plastic
Choose based on how much maintenance you want.
Blade Length
8-8.5 inches is ideal for most home cooks. It’s long enough for slicing but not unwieldy.
Longer blades work better for large items. Shorter blades offer more control.
Weight and Balance
Pick up the knife if possible. It should feel balanced at the bolster (where blade meets handle).
Too heavy causes fatigue. Too light lacks control. Find your comfortable middle ground.
Edge Angle
Sharper angles (8-12 degrees) cut better but dull faster.
Wider angles (15 degrees) last longer but need more pressure.
For home use, 12-15 degrees works well.
How to Care for Your Kiritsuke
Daily Maintenance
Wash by hand immediately after use. Never use the dishwasher. The heat and detergent damage blades and handles.
Dry completely before storing. Water spots can lead to rust or staining.
Store in a knife block, on a magnetic strip, or in a sheath. Don’t toss it in a drawer with other utensils.
Monthly Maintenance
Inspect the edge under good light. Look for chips or rolls.
Oil wooden handles with food-grade mineral oil. This prevents drying and cracking.
Check the handle connection. Make sure it’s tight and secure.
Sharpening
I sharpen my knives every 4-6 weeks with moderate use.
Use a whetstone for best results. Start with 1000 grit for normal sharpening. Finish with 3000-6000 grit for polish.
Maintain the original edge angle. Don’t try to make it sharper than designed.
If you’re not comfortable sharpening, find a local knife sharpening service.
What to Avoid
Never:
- Put in dishwasher
- Leave soaking in water
- Cut on glass, marble, or ceramic
- Use as a pry bar
- Leave dirty overnight
- Store loose in drawers
Always:
- Cut on wood or soft plastic boards
- Hand wash and dry immediately
- Store safely
- Use for intended purposes
Common Mistakes to Avoid
Mistake 1: Using Wrong Cutting Board
Glass and marble boards destroy knife edges. They’re too hard.
Use wood or soft plastic boards. Bamboo is okay but harder than wood.
Mistake 2: Cutting Frozen Food
Never cut frozen items with these knives. The hard food can chip the blade.
Let food thaw first. Or use a different knife designed for frozen items.
Mistake 3: Poor Knife Technique
Don’t use a kiritsuke like a cleaver. The tip is delicate.
Learn proper slicing and chopping techniques. This protects the blade and improves results.
Mistake 4: Neglecting Maintenance
Skipping sharpening makes cooking harder. A dull knife is dangerous because it requires more force.
Regular light maintenance beats infrequent major repairs.
Mistake 5: Storing Improperly
Loose storage causes blade damage. Other utensils bang against the edge.
Always protect your knife’s edge during storage.
Who Should Buy Each Knife
Buy the KYOKU if you:
- Want the best overall performance
- Cook frequently
- Appreciate quality construction
- Don’t mind spending a bit more
- Want excellent edge retention
Buy the HEZHEN if you:
- Love beautiful kitchen tools
- Enjoy traditional aesthetics
- Want great value
- Don’t mind wood handle care
- Appreciate craftsmanship
Buy the SHAN ZU if you:
- Have a tight budget
- Are new to kiritsuke knives
- Want low maintenance
- Need a good starter knife
- Prioritize value over features
My Final Recommendation
After six months of testing, here’s my honest take.
If you can afford it, buy the KYOKU Kiritsuke Knife. It’s the best performer. The edge retention alone justifies the extra cost. You’ll sharpen less often and enjoy cooking more.
If you’re on a budget, the SHAN ZU is amazing value. It performs way above its price. You give up some features but get a solid, functional knife.
If you want something special, choose the HEZHEN. It’s the knife you’ll show off to guests. It performs well and looks incredible.
Personally, I keep using the KYOKU most often. But I love the HEZHEN for special occasions. And I recommend the SHAN ZU to friends who are just starting out.
You can’t go wrong with any of these three. They all punch above their weight class.
Frequently Asked Questions
What’s the difference between a kiritsuke and a chef’s knife?
A kiritsuke has an angled tip and flatter blade profile. A chef’s knife has a curved belly and rounded tip. The kiritsuke excels at slicing and push cuts. The chef’s knife works better for rocking motions.
Can I use a kiritsuke as my only kitchen knife?
Yes, but it takes practice. The kiritsuke handles most tasks well. But it’s not ideal for everything. I recommend having a smaller paring knife too. The combination covers all bases.
How often do I need to sharpen these knives?
With normal home use, sharpen every 4-6 weeks. Heavy users might need every 2-3 weeks. Light users can go 2-3 months. Watch performance—if the knife doesn’t cut cleanly, it needs sharpening.
Are these knives good for beginners?
Yes, especially the SHAN ZU. The lower price means less stress while learning. The kiritsuke shape takes practice. But these knives are forgiving. Start with softer items and build confidence.
What cutting board should I use?
Wood is best. End-grain wood boards are ideal but expensive. Edge-grain wood works great too. Soft plastic boards are okay. Avoid glass, marble, ceramic, and very hard materials.
Can left-handed people use these knives?
Yes. All three have symmetrical edges. They work equally well for right and left hands. The octagonal handles don’t favor either hand.
Do these knives come sharp?
Yes. All three arrived very sharp. The SHAN ZU was sharpest out of the box. But all were ready to use immediately. No sharpening needed before first use.
Conclusion
Finding a great kiritsuke knife under $100 is absolutely possible. I’ve spent six months proving it.
The KYOKU Gin Series offers the best overall experience. The HEZHEN brings beauty and value. The SHAN ZU provides incredible bang for your buck.
Choose based on your needs and budget. Any of these knives will serve you well.
I’m still using all three in my kitchen rotation. Each has its place. Each has earned its spot in my drawer.
Take care of your knife properly. Learn good technique. And enjoy the precision these blades provide.
Happy cooking!