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