Last Updated on June 24, 2025 by Susanna Zuyeva
The Kiritsuke knife stands as one of Japan’s most prized kitchen knives. This single bevel knife combines the best features of a sushi knife and sashimi knife. Many top chefs prefer it over standard chef knives.
The blade’s unique design makes it perfect for precise cuts. Unlike a Santoku knife or Deba knife, the Kiritsuke has a flat edge and angled tip. This shape gives you more control when slicing fish or vegetables.
Sukenari and other premium makers craft these knives with exceptional steel. Some feature beautiful Damascus patterns that make each blade unique.
Why Sharp Matters
A sharp Kiritsuke knife makes cooking safer and more enjoyable. Dull blades require more pressure, which increases accident risk. Sharp Japanese knives glide through food with minimal effort.
Professional sushi chefs sharpen their knives daily. This habit keeps the blade in peak condition. Your Kiritsuke deserves the same care as any high-end kitchen knife.
What You’ll Need
Essential Tools
Whetstones form the heart of knife sharpening. You’ll need these grits:
- 400-1000 grit (coarse stone)
- 3000-6000 grit (medium stone)
- 8000+ grit (fine stone)
Additional Items
- Clean towels
- Water basin
- Angle guide (optional)
- Leather strop
- Magnifying glass
Choose quality sharpening stones over cheap alternatives. Good whetstones last for years with proper care.
Getting Ready to Sharpen
Workspace Setup
Find a stable, well-lit area. Place a damp towel under your whetstone to prevent slipping. Keep your workspace clean and organized.
Stone Preparation
Soak your whetstones in clean water for 10-15 minutes. Coarse stones need longer soaking time. Fine stones may only need a quick splash.
Watch for bubbles to stop forming. This means the stone has absorbed enough water.
Safety First
Keep your fingers away from the blade edge. Work slowly and deliberately. Rush jobs often end in cuts or damaged knives.
Step-by-Step Sharpening Process
Step 1: Find the Right Angle
Most Kiritsuke knives use a 15-17 degree angle on the beveled side. The flat side stays at zero degrees. This differs from double-bevel chef knives.
Hold the knife firmly but not tightly. Rest the beveled edge against the whetstone. Feel for the natural angle of the blade.
Step 2: Start with Coarse Grit
Begin with your 400-1000 grit stone. Work on the beveled side first. Make smooth, steady strokes along the entire edge.
Count your strokes. Most single bevel knives need 20-30 passes on the coarse stone. Keep the angle consistent throughout.
Step 3: Move to Medium Grit
Switch to your 3000-6000 grit stone. Repeat the same motion with lighter pressure. This step removes scratches from the coarse stone.
The blade should start feeling smoother. You may see a faint polish beginning to form.
Step 4: Final Polish
Use your finest stone (8000+ grit) for the final step. Apply very light pressure. Focus on creating a mirror-like finish.
This stage brings out the true beauty of Damascus steel patterns. Take your time here for best results.
Step 5: Test Your Work
Carefully test the sharpness on paper or tomato skin. A properly sharpened Kiritsuke should slice cleanly without tearing.
Check both the tip and heel of the blade. All areas should feel equally sharp.
Keeping Your Kiritsuke Sharp
Daily Care
Clean your knife immediately after use. Hand wash with mild soap and warm water. Dry completely before storing.
Never put Japanese knives in the dishwasher. The harsh chemicals and heat can damage the steel.
Proper Storage
Use a knife block, magnetic strip, or blade guards. Avoid tossing kitchen knives in drawers where they can get damaged.
Store your Kiritsuke away from other knives. The delicate edge needs protection from impacts.
When to Re-sharpen
Professional chefs sharpen daily or weekly. Home cooks can go 2-4 weeks between sharpenings. This depends on usage frequency.
Signs your knife needs attention:
- Difficulty cutting soft tomatoes
- Slipping on onion skin
- Visible nicks or chips
- Dull appearance
Common Mistakes
Don’t use steel rods on Japanese knives. These tools are too aggressive for the hard steel. Stick to whetstones and ceramic rods.
Avoid cutting on glass or stone surfaces. Use wood or plastic cutting boards only.
Never twist the blade while cutting. This can chip the delicate edge.
Fixing Common Problems
Uneven Edges
Check your angle consistency. Use an angle guide if needed. Practice makes perfect with freehand sharpening.
Chips and Nicks
Start with very coarse stones (220-400 grit). Work slowly to remove damaged steel. This process takes patience.
Wrong Angle
Reset the bevel completely if the angle is wrong. This requires removing significant steel. Consider professional help for expensive knives.
Professional Tips
Watch your stone’s condition. Flatten whetstones regularly with a diamond plate. Dished stones create uneven bevels.
Practice on cheaper knives first. Master the technique before working on premium Japanese knives.
Keep detailed records of your sharpening. Note the grits used and number of strokes. This helps maintain consistency.
Final Thoughts
Sharpening a Kiritsuke knife requires patience and practice. The single bevel design makes it different from standard chef knives. But the results are worth the effort.
Start slowly and focus on consistency. Good technique matters more than expensive equipment. Even basic whetstones can produce excellent results.
Your Kiritsuke will reward proper care with years of exceptional performance. Whether you’re preparing sushi or everyday meals, a sharp knife makes all the difference.
Remember that sharpening is a skill that improves over time. Don’t get discouraged if your first attempts aren’t perfect. Every professional chef started as a beginner.
Take pride in maintaining your Japanese knife collection. A well-cared-for Kiritsuke becomes a treasured kitchen tool that can last generations.
FAQs
Q1: What is the best angle to sharpen a Kiritsuke knife?
A: Most Kiritsuke knives have a single bevel and should be sharpened at a 15–17° angle on the beveled side. The flat side remains at 0° to maintain the blade’s unique shape.
Q2: How often should I sharpen my Kiritsuke knife?
A: Professional chefs may sharpen daily or weekly. Home cooks can sharpen their Kiritsuke knife every 2–4 weeks, depending on use and cutting tasks.
Q3: Can I use a honing rod on a Kiritsuke knife?
A: No. Avoid steel honing rods for Japanese knives like the Kiritsuke. Use whetstones or ceramic rods instead, as steel rods can damage the hard, brittle edge.
Q4: What kind of whetstone should I use for sharpening a Kiritsuke?
A: Start with a coarse grit (400–1000) for shaping, then move to medium grit (3000–6000) for refining, and finish with a fine grit (8000+) for polishing the edge.
Q5: Can beginners sharpen a Kiritsuke knife at home?
A: Yes, but practice is key. Start with inexpensive knives to build your skills. Use an angle guide and focus on consistency to safely sharpen a Kiritsuke.
Q6: How do I know if my Kiritsuke knife is sharp enough?
A: A sharp Kiritsuke should slice cleanly through paper or tomato skin without tearing. The edge should feel uniformly sharp from tip to heel.
Q7: What should I avoid when sharpening a Kiritsuke knife?
A: Avoid using electric sharpeners, steel rods, or glass cutting boards. Never twist the blade during cuts, and don’t rush through the sharpening process.