Seido Knives Kiritsuke Damascus Japanese Chef Knife - Sappphire Blue
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- 8" kiritsuke blade with VG-10 super steel core
- 67-layer Damascus cladding – strong, corrosion-resistant, beautiful
- Ruthlessly razor sharp 8° double-bevel edge (right & left handed)
- 60–62 HRC hardness for long-lasting edge retention
- Perfectly balanced full-tang construction
- Epoxy resin stabilized wood handle – Sapphire Blue
- Handmade artisan craftsmanship
Elevate Your Everyday Prep
The SEIDO Kiritsuke Damascus Japanese Chef Knife blends traditional Japanese craftsmanship with modern performance. Its versatile kiritsuke profile glides through vegetables, meat, and fish—perfect for precise push cuts, fine slicing, and confident chopping. Ergonomic balance and a striking Sapphire Blue handle make it a showpiece you’ll reach for every day.
Why You’ll Love It
- Precision Edge: 8° double-bevel edge for clean, effortless cuts.
- Premium Steel: VG-10 super steel core wrapped in 67 layers of Damascus for strength, durability, and corrosion resistance.
- Lasting Sharpness: 60–62 HRC hardness to hold a razor edge longer between honings.
- Balanced Control: Full-tang construction for confidence and comfort during extended prep.
- Signature Handle: Epoxy resin stabilized wood in Sapphire Blue—beautiful, stable, and comfortable.
- Handmade Quality: Each knife is crafted by artisans and inspected for excellence.
Specifications
| Overall Length | 350 mm / 13.78 in |
| Blade Length | 204 mm / 8 in |
| Blade Width | 48 mm / 1.89 in |
| Spine Thickness | 2 mm / 0.079 in |
| Handle Length | 144 mm / 5.67 in |
| Steel | VG-10 super steel core, 67-layer Damascus cladding |
| Hardness | 60–62 HRC |
| Edge | 8° per side, double-bevel (right & left-handed) |
| Tang | Full-tang, perfectly balanced |
| Handle | Epoxy resin stabilized wood – Sapphire Blue |
| Craftsmanship | Handmade, artisan inspected |
What’s Included
- SEIDO Kiritsuke Damascus Chef Knife (Sapphire Blue)
- Protective knife sheath
- Premium SEIDO storage / gift box
Care & Use
- Hand-wash, dry immediately; do not dishwash.
- Use a wooden or soft plastic cutting board.
- Hone regularly; sharpen as needed to maintain the 8° edge.
- Avoid prying, bones, frozen foods, or hard shells.