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How this article was made: Research-based comparison. It draws on published information from makers, retailers, and reference sources, not on hands-on testing.
Quick picks
For readers in the US
- Sakai Takayuki 33 Layer Damascus Kengata Gyutou 190mm — $172.00 at Chubo Knives: double bevel, VG-10 core
- Shun Premier 8″ Kiritsuke — $183.95 at Amazon.com: double bevel, sold and shipped by Amazon
- Sakai Takayuki Byakko Kiritsuke Yanagi 270mm — $616.00 at Chubo Knives: traditional single bevel, right-handed
For readers in the UK and Europe
- Tojiro Kiritsuke Gyuto Reppu SG2 210mm — €335.00 at SharpEdge (about $375; US total, est. ~$469): double bevel, SG2 powder steel
Prices and stock checked on October 20, 2026. The SharpEdge price is converted from euros; its US total is an estimate that includes the 25% tariff.
The Short Answer: Which Kiritsuke to Buy
For most home cooks, this guide recommends a double-bevel kiritsuke-style knife, and the Sakai Takayuki 33 Layer Damascus Kengata Gyutou 190mm is the pick for US readers because it is the lowest-priced of the four. Choose the single-bevel Byakko only if you already sharpen single-bevel knives.
| Knife | Price | US total (est.)* | Edge | Steel | Length | For |
|---|---|---|---|---|---|---|
| Sakai Takayuki 33 Layer Kengata Gyutou | $172.00 | — | Double | VG-10 core, 33-layer Damascus | 190mm | US readers (Chubo ships to the US) |
| Shun Premier 8″ Kiritsuke | $183.95 | — | Double | VG-MAX core, Damascus cladding | 8 in | US readers who prefer Amazon.com |
| Tojiro Reppu Kiritsuke Gyuto | ~$375 (€335.00) | ~$469 | Double | SG2 powder steel | 210mm | Readers in the UK and Europe |
| Sakai Takayuki Byakko Kiritsuke Yanagi | $616.00 | — | Single (right-handed) | Yasuki White #1 carbon steel | 270mm | Experienced cooks who want the traditional shape |
*US total (est.) is an estimate for a US buyer, including shipping and the 25% tariff, as of October 2026, based on SharpEdge’s shipping page: (price + €10 shipping) × 1.25 for orders under €300, or price × 1.25 for orders of €300 or more, which ship free. Example: a €51 knife came to €76.10 at checkout for a New York address on October 3, 2026. Tariff rates can change.
Prices and stock were checked on October 20, 2026. The SharpEdge price is in euros, converted at the ECB reference rate of 1 EUR = 1.1206 USD on October 9, 2026.
Kiritsuke, Kengata and K-Tip: What the Names Mean
The kiritsuke (切付) is a knife with a long, mostly straight edge and an angled tip where the spine slopes down to meet the edge. Kiritsuke vs Gyuto explains the shape and how it compares with a gyuto.
Makers and shops use more than one name for this tip. Aoki Hamono, the maker of Sakai Takayuki, lists its angled-tip chef’s knife as a kengata (剣型) gyuto on its 33-layer Damascus page, and Chubo sells it as a Kengata Gyutou. Tojiro calls its version a kiritsuke gyuto. Retailers in English often call the same tip a K-tip. A kengata gyutou (剣型牛刀), then, is a double-bevel gyuto with a kiritsuke-shaped tip.
The traditional kiritsuke is single bevel; double-bevel versions, ground on both sides like a gyuto, are the ones most home cooks buy. Single Bevel vs Double Bevel covers what the grind means for cutting and sharpening.
The Four Picks
For US Readers: Sakai Takayuki 33 Layer Damascus Kengata Gyutou 190mm
Sakai Takayuki 33 Layer Damascus Kengata Gyutou 190mm — $172.00 at Chubo Knives, which ships to the United States.
Chubo lists a VG10 cutting core inside folded Damascus steel, a hand-hammered finish, a mahogany handle, a 190mm blade 1.7mm thick at the spine, a hardness of 60 on the Rockwell scale and a double (50/50) edge. Aoki Hamono’s page for the series lists a 190mm kengata gyuto with a VG-10 core in 33 layers of Damascus. It is the pick in this guide for US readers, because it is the lowest-priced of the four and a double-bevel blade suits cooks moving up from a gyuto. Note that Chubo and Aoki Hamono sell it as a kengata gyutou (a gyuto with a kiritsuke-like angled tip), not as a kiritsuke; it is included in this guide for that tip shape.
Japan Check
Maker: Sakai Takayuki, a product of Aoki Hamono Seisakusho of Sakai, according to the maker’s site
Steel: VG-10 core, 33-layer Damascus (per Aoki Hamono)
Blade Length: 190mm
Edge: Double bevel, 50/50 (per Chubo)
Sold by: Chubo Knives (US only)
Checked Against: aoki-hamono.co.jp (series, shape, size), chuboknives.com (specifications, price, stock)
Last Checked: 2026-10-20
For US Readers on Amazon.com: Shun Premier 8″ Kiritsuke
Shun Premier 8″ Kiritsuke — $183.95 at Amazon.com, sold and shipped by Amazon.
The Amazon listing gives a VG-MAX steel core with 68 layers of Damascus cladding, a 16-degree edge, a hammered (tsuchime) finish and a contoured Pakkawood handle for left- and right-handed users. Shun’s site says each Shun knife is crafted in Seki City. It is the pick here if you want to order on Amazon.com, because this listing is sold and shipped by Amazon.
Japan Check
Made in: made by Kai in Seki City, Japan, according to the maker’s site
Steel: VG-MAX core, 68-layer Damascus cladding (per the Amazon listing)
Blade Length: 8 in
Edge: Double bevel, 16 degrees (per the Amazon listing)
Sold by: Amazon.com
Checked Against: shun.kaiusa.com (place of manufacture), amazon.com (specifications, price, stock, seller)
Last Checked: 2026-10-20
For the UK and Europe: Tojiro Kiritsuke Gyuto Reppu SG2 210mm
Tojiro Kiritsuke Gyuto Reppu SG2 210mm from SharpEdge — €335.00 (about $375). US buyers: about $469 in total with the 25% tariff (shipping is free over €300).
SharpEdge lists an SG2 powder-steel core in a san-mai blade at 63 HRC, a double (50/50) bevel, a polished finish, a teak Japanese-style handle, a 210mm blade 45mm tall and a weight of 115g, and gives Tsubame-Sanjo as the location of the smithy. Tojiro’s site lists Reppu as an overseas-only kiritsuke series in powdered high-speed steel. It is the pick here for readers in the UK and Europe, because SharpEdge ships from Europe.
Japan Check
Made in: made by Tojiro in Tsubame-Sanjo, Japan, according to the maker’s site
Steel: SG2 powder steel core, san-mai (per SharpEdge)
Blade Length: 210mm
Edge: Double bevel, 50/50 (per SharpEdge)
Sold by: SharpEdge (ships from Europe)
Checked Against: tojiro.net (series), sharpedgeshop.com (specifications, price, stock)
Last Checked: 2026-10-20
For the Traditional Single-Bevel Shape: Sakai Takayuki Byakko Kiritsuke Yanagi 270mm
Sakai Takayuki Byakko Kiritsuke Yanagi 270mm — $616.00 at Chubo Knives.
This is a kiritsuke yanagi: a long, single-bevel slicer with a kiritsuke tip. Chubo lists a hand-forged blade of Yasuki White #1 carbon steel, a hardness of 61, an ebony handle with water buffalo horn and a wooden sheath, and notes that the knife is single edged for right-handed users and needs extra care because carbon steel is not rust resistant. Aoki Hamono’s Byakko page lists a 270mm kiritsuke yanagiba in Yasuki White #1 steel. It is the pick here for cooks who already sharpen single-bevel knives, because it is the one traditional single-bevel kiritsuke among the picks.
Japan Check
Maker: Sakai Takayuki, a product of Aoki Hamono Seisakusho of Sakai, according to the maker’s site
Steel: Yasuki White #1 carbon steel (per Aoki Hamono)
Blade Length: 270mm
Edge: Single bevel, right-handed (per Chubo)
Sold by: Chubo Knives (US only)
Checked Against: aoki-hamono.co.jp (series, shape, size, steel), chuboknives.com (specifications, price, stock)
Last Checked: 2026-10-20
Caring for a Kiritsuke
The three double-bevel picks have stainless or stain-resistant cores; the Byakko is carbon steel and needs drying and oiling. Chubo’s notes for its knives are to hand wash in warm water and towel dry, not to cut frozen foods, and to re-sharpen on a stone rather than a honing steel.
- Sharpening: a double-bevel blade is sharpened on both sides; a single-bevel blade mainly on one. How to Sharpen a Japanese Knife with a Whetstone goes through the steps
- Storage: the long tip is easy to chip, so keep the edge away from other tools. How to Store and Maintain a Japanese Knife covers the options
Japanese Knife Steel Types Explained compares VG-10, powder steels and White steel.
Frequently Asked Questions
What is a kiritsuke knife?
A Japanese knife with a long, mostly straight edge and an angled tip where the spine slopes down to meet the edge. The traditional kiritsuke is single bevel; double-bevel versions are common for home cooks.
Is a kiritsuke single or double bevel?
Both exist. The traditional kiritsuke is single bevel, like the Sakai Takayuki Byakko Kiritsuke Yanagi in this guide, which Chubo lists as single edged for right-handed users. The other three picks are double bevel.
What is the difference between a kiritsuke and a kengata?
Mostly the name. Aoki Hamono lists its angled-tip chef’s knife as a kengata gyuto, Chubo sells it as a Kengata Gyutou, and Tojiro calls its version a kiritsuke gyuto.
Is a kiritsuke good for beginners?
A double-bevel kiritsuke is the easier way in, because it is sharpened on both sides like a gyuto. The single-bevel kiritsuke is for cooks who already sharpen single-bevel knives.
What size kiritsuke should I buy?
The double-bevel picks in this guide run from 190mm to 210mm (8 inches for the Shun); the single-bevel kiritsuke yanagi is 270mm, the length of a slicer.
Still deciding between a kiritsuke and a gyuto? Best Japanese Gyuto Knife covers the more common shape.
Product images are illustrative renderings based on retailer product photos.
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