Yosimitu Kajiya Poplar Kiritsuke 195mm
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 195mm
Heel Height: 46mm
Weight: 168g
Made in Shimabara City, Nagasaki Prefecture, this blade is hand-forged in the traditional Japanese way by Yosimitu Kajiya, an independent third-generation blacksmith who personally oversees every step of the process. With over 84 years of accumulated family experience, his work reflects old-school forging methods where function, steel, and heat treatment matter more than cosmetic perfection.
This is a brute, honest blade — forged, not refined to look factory-perfect. Expect visible hammer marks, subtle asymmetry, and a rustic finish that tells the story of the forge. If you’re looking for laser-straight lines, mirror polish, or flawless cosmetics, this handmade version is not for you. This knife is for those who appreciate raw craftsmanship, imperfection with purpose, and tools that feel alive in the hand.
The Kiritsuke is a traditional Japanese multipurpose chef’s knife, instantly recognizable by its long, flat edge and aggressive K-tip. Originally reserved for executive chefs as a symbol of rank and responsibility, the Kiritsuke has since evolved into a favorite for serious home cooks and professionals alike.
Modern double-bevel versions — often called Kiritsuke Gyutos — offer the striking profile of the traditional Kiritsuke with added versatility and easier sharpening. This makes it an excellent primary knife for cutting vegetables, proteins, herbs, and daily prep tasks, while still carrying the bold presence and heritage of its origins.
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 195mm
Heel Height: 46mm
Weight: 168g
Made in Shimabara City, Nagasaki Prefecture, this blade is hand-forged in the traditional Japanese way by Yosimitu Kajiya, an independent third-generation blacksmith who personally oversees every step of the process. With over 84 years of accumulated family experience, his work reflects old-school forging methods where function, steel, and heat treatment matter more than cosmetic perfection.
This is a brute, honest blade — forged, not refined to look factory-perfect. Expect visible hammer marks, subtle asymmetry, and a rustic finish that tells the story of the forge. If you’re looking for laser-straight lines, mirror polish, or flawless cosmetics, this handmade version is not for you. This knife is for those who appreciate raw craftsmanship, imperfection with purpose, and tools that feel alive in the hand.
The Kiritsuke is a traditional Japanese multipurpose chef’s knife, instantly recognizable by its long, flat edge and aggressive K-tip. Originally reserved for executive chefs as a symbol of rank and responsibility, the Kiritsuke has since evolved into a favorite for serious home cooks and professionals alike.
Modern double-bevel versions — often called Kiritsuke Gyutos — offer the striking profile of the traditional Kiritsuke with added versatility and easier sharpening. This makes it an excellent primary knife for cutting vegetables, proteins, herbs, and daily prep tasks, while still carrying the bold presence and heritage of its origins.
Description
SPECIFICATIONS
Knife Style: Kiritsuke
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 195mm
Heel Height: 46mm
Weight: 168g
Made in Shimabara City, Nagasaki Prefecture, this blade is hand-forged in the traditional Japanese way by Yosimitu Kajiya, an independent third-generation blacksmith who personally oversees every step of the process. With over 84 years of accumulated family experience, his work reflects old-school forging methods where function, steel, and heat treatment matter more than cosmetic perfection.
This is a brute, honest blade — forged, not refined to look factory-perfect. Expect visible hammer marks, subtle asymmetry, and a rustic finish that tells the story of the forge. If you’re looking for laser-straight lines, mirror polish, or flawless cosmetics, this handmade version is not for you. This knife is for those who appreciate raw craftsmanship, imperfection with purpose, and tools that feel alive in the hand.
The Kiritsuke is a traditional Japanese multipurpose chef’s knife, instantly recognizable by its long, flat edge and aggressive K-tip. Originally reserved for executive chefs as a symbol of rank and responsibility, the Kiritsuke has since evolved into a favorite for serious home cooks and professionals alike.
Modern double-bevel versions — often called Kiritsuke Gyutos — offer the striking profile of the traditional Kiritsuke with added versatility and easier sharpening. This makes it an excellent primary knife for cutting vegetables, proteins, herbs, and daily prep tasks, while still carrying the bold presence and heritage of its origins.
