Razor-sharp edge, Japanese technique, stunning blade beauty. This 74-layer Damascus steel Kiritsuke knife is the centerpiece for a kitchen that takes its craft seriously—from the most delicate sushi to large cuts of meat, or even perfect juliennes executed in one fluid motion.
Receive your complete guide for free—handling, cutting techniques, Damascus blade maintenance, and recommended sharpening frequency for VG10 steel.
💡 Note: sharpening stones remain the traditional tool for Japanese knives. If you are a purist ready to invest months to master the 15° technique on such a long blade, it is an excellent choice. But for 95% of cooks, the rotating sharpener provides an equivalent result in just a few minutes—without the risk of error that would cost you the edge of your Damascus Kiritsuke.
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