The kiritsuke is the knife a chef reaches for when they want one blade to do it all. A 210mm edge with that signature angled tip, it slices, it preps and it handles fine detail work, and it looks the business doing it. Long thought of as a master's knife, it rewards anyone who picks it up.
It's built from N690, a premium stainless steel with cobalt in the mix. It takes a fine edge, holds it through a heavy prep session, and resists rust and staining so it stays looking sharp as well as cutting sharp. A proper all rounder that earns its place at the front of the block.
The handle pairs dense black ebony with ironwood, one of the richest, hardest timbers there is, with a brass spacer drawing a clean line between the two. Hand shaped to sit balanced and natural in the hand, built to feel right whether you're ten minutes or two hours into a prep session.
The build
- 210mm cutting edge, kiritsuke profile
- N690 stainless steel
- Ebony and ironwood handle with brass spacer
- Handmade and hand finished in Anna Bay
What you get
- The knife
- Free engraving, added on this page, your name, a date, a few words that mean something
- Backed for life. We stand behind every knife we make, for as long as you own it.
Look after it A knife this good deserves looking after. For our high end kitchen knives we recommend pairing it with our knife wax and a leather carry case. The wax protects the blade and handle, and the leather case keeps the edge safe whether it lives in a drawer or travels with you. A few minutes of care and a knife like this will outlast all of us.
This is a one off. When it's gone, it's gone.
