Masahiro Kiritsuke Knife
- VG-10 steel Long-lasting edge
- Damascus pattern Unique to every blade
- Carbon fibre & gold leaf handle
Specifications
- Handle length : 11 cm
- Blade length : 17 cm
- Blade height : 5 cm
- Overall length : 30 cm
- Weight : 258 grams
- Blade material: 67 layers of Damascus steel (VG-10 core + 66 layers of Damascus steel)
- Handle material: Coloured resin and selected maple burl
- Hardness: 60±2 HRC
- Grind: Flat ground on both sides, suitable for right and left handed use
- Sharpening angle: 15°
Shipping & returns
Delivery
Free shipping on every order, tracked parcel.
Estimated delivery times:
- France: 2 to 3 working days
- Europe: 2 to 4 working days
- United Kingdom & Switzerland: 2 to 3 working days
Returns & refunds
30 days to change your mind, promotional items included.
One email to contact@shenkuro.com and we take care of everything. Refund within 14 days of receiving the product.
And beyond that: our knives are guaranteed for life against manufacturing defects. Details in our returns policy.
Blade type
The Kiritsuke is one of the most versatile knives in the Japanese tradition. A hybrid of the chef's knife (gyuto) and the slicer (yanagiba), it excels on meat as much as on fish and vegetables. In traditional Japanese kitchens only the head chef was allowed to use it, which made it a genuine mark of mastery.
Steel type
The VG-10 is a high-carbon Japanese steel, hardened to 60 HRC. It forms the cutting core of the blade, wrapped in 66 layers of Damascus steel whose pattern is unique to every piece. It holds its edge far longer than an entry-level steel and sharpens cleanly on a stone: a clean cut every time, for people who cook often.
Care information
This knife is forged around a core of VG-10 stainless steel, wrapped in 66 layers of Damascus steel. Its chromium protects it from corrosion, but the high carbon content that gives it its edge asks for a little more care than an ordinary steel: no soaking in the sink and no dishwasher, both of which would damage the edge and the handle alike. Wipe it dry right after washing and store it somewhere dry.
Masahiro
Masahiro is the step up to the higher range, in a contemporary key. Seven knives, from the paring knife to the kiritsuke, enough to equip a whole kitchen without ever compromising on the cut. A blade in 67-layer Damascus steel with a VG-10 core, a hardness of 60 HRC that holds the edge far longer, and a handle in carbon fibre lifted with gold leaf, whose golden flecks never repeat themselves exactly. A collection for those who cook every day and want knives that match.
Let customers speak for us
FAQ
“I cook well but I am not a chef. Am I up to this knife?”
The question works the other way round. A good knife is not something you earn, it is something that shows you what you can do. It is often the home cook who feels the difference most clearly, from the very first cut. It was made to be used every day, not to sit on display. The lifetime guarantee gives you all the room you need to get used to it.
“Is the blade likely to chip?”
Chipping threatens steels that are too hard, the ones chosen for pure performance. The Masahiro favours the balance between sharpness and resilience, made for a kitchen that actually gets used. Three things to avoid: bone, frozen food and glass boards. For everything else, it holds. If there is a fault, we take it back.
“Will it still be this sharp in six months?”
This is where knives made to be looked at part ways with knives made to be used. Consistency comes down to very little: dry it after use, hone it lightly now and then. Looked after that way, it stays keen for years.
“Is it demanding to look after?”
No. Wash by hand, dry straight away, and that is all. A few minutes a week, nothing more.
“Does it make a good gift?”
Perfectly. Every knife arrives in an elegant black case, ready to be given as it is, with no extra wrapping needed.
