The Hayabusa Series Kiritsuke is a chef-and-slicer hybrid built for the confident cook, combining push-cutting, long clean slicing, and precise tip work in a single blade. Its angular K-tip makes it a statement chef-slicer for prep and presentation.
Features
Handle is stabilized burl wood and resin with a turquoise inlay spacer in the wa fitting, matched to a tsuchime-hammered suminagashi Damascus blade.
Backed by our warranty against manufacturing defects and 30-day returns. Free shipping on all US orders.
| Blade length | 8 in |
|---|---|
| Steel | stainless steel cutting core, suminagashi Damascus |
| Blade finish | Tsuchime-hammered suminagashi Damascus |
| Handle | Stabilized burl wood & resin, turquoise inlay spacer (wa) |
| Weight | ≈7 oz |
| Edge angle | Factory honed edge |
| Origin | Imported |
| Warranty | Warranty against manufacturing defects · 30-day returns |
| Care | Hand wash and dry immediately, hone regularly, never dishwasher |
Shipping. Every MATSUHIRA order ships free within the United States, with no minimum. Orders are processed within 1 to 4 business days and estimated delivery is 2 to 4 weeks from the date you order. Tracking is emailed once your order is dispatched. We do not currently ship outside the United States. Full details are in our shipping policy.
Every MATSUHIRA knife is covered against manufacturing defects in the steel, the edge and the handle.
If an item arrives faulty or damaged, contact us within 7 days of delivery with photos and we will arrange a replacement. You can also request a return within 30 days of delivery under our refund policy.
Hand wash, never the dishwasher. Wash the blade by hand with warm water and a little soap, then dry it straight away with a soft cloth. The dishwasher dulls the edge and damages the handle.
Cut on wood or plastic. Use a wooden or plastic board. Glass, stone, granite, and ceramic will chip a fine edge.
Hone often, sharpen rarely. A few passes on a honing rod every week or two keeps the edge true. When it finally needs sharpening, any standard whetstone suited to Japanese-style knives restores it.
Store it safely. Keep the knife on a magnetic strip, in a saya, or in a block, not loose in a drawer where the edge can knock against other tools.
Keep it dry. Never leave the knife to soak or sit wet in the sink. A drop of food-safe oil before long storage protects both the steel and the Damascus pattern.
About our knives
Japanese-style knives made for real kitchens, not glass cases.
Japanese-style kitchen knives
Scary-sharp from the first cut
Ground over a hardened stainless steel core to a fine factory edge, ready to use from the first cut.
Light and perfectly balanced
A thin blade and full-tang handle, balanced at the bolster and lighter than any German knife, so it stays comfortable through long prep.
Holds its edge, guaranteed for life
A layered blade built to hold its edge through regular use, backed by our returns policy and warranty against defects.
What you get
What is included with every MATSUHIRA knife.
Restaurant Grade
Secure Checkout
Stainless Steel Core
Japanese Blade Shapes
Fine Factory Edge
30,000 Kitchens
MATSUHIRA makes Japanese-style kitchen knives for people who cook every day.
Traditional blade shapes, a Damascus-pattern finish over a hardened stainless steel core, and handles built for comfort through a long prep session.
Sharp out of the box
Built for everyday use.
Warranty and returns
Frequently Asked Questions
MATSUHIRA makes Japanese-style kitchen knives: chef knives, santoku, nakiri, kiritsuke and matched sets. Each blade has a hardened stainless steel cutting core and a Damascus-pattern finish, with a handle shaped for everyday use.
The blades carry a layered Damascus-pattern finish over a hardened stainless steel cutting core, so the pattern varies slightly from blade to blade. Pattern and finish may differ a little from the product photos.
Each knife arrives with a fine factory edge and is ready to use straight out of the box. No setup needed.
The hardened stainless steel core is designed to hold its edge through regular home use. A few passes on a honing rod between sharpenings keeps the edge aligned.
When the edge eventually needs work, any standard whetstone or pull-through sharpener suited to Japanese-style knives will restore it. Hone regularly, sharpen occasionally.
Start with the Chef knife (Gyuto) or the Santoku for everyday work, both handle almost everything. Add the Nakiri for vegetables and the Kiritsuke for clean, precise slicing. If you want the full kit, the matched set shares the same steel, finish and handle across every blade and is the easiest way to build a complete block over time.
Hand wash with warm water and dry it right after use, and store it on a magnetic strip or in a guard rather than loose in a drawer. Keep it out of the dishwasher, where heat and detergent dull the edge and damage the handle. Use it on wood or soft plastic, never glass, stone or ceramic.
Shipping is free on every US order. Orders are processed within 1 to 4 business days and estimated delivery is 2 to 4 weeks from the date you order. Tracking is emailed as soon as your order is on its way. Full details are in our shipping policy.
Cook with it and put it to work. If it is not for you, return it within 30 days for a full refund, with no restocking fee. We would rather you use the knife and be sure than keep one that does not fit your hand.
Knives are covered against manufacturing defects in the steel, the edge and the handle. It does not cover normal wear or damage from misuse, such as cutting bone or frozen food, prying, or running the knife through a dishwasher. If an item arrives faulty, contact us within 7 days of delivery and we will arrange a replacement.
We sell direct rather than through retail stores, and we keep the range focused on a small number of shapes. Prices reflect that.
Each knife arrives in protective packaging and is ready to give. Returns are accepted within 30 days of delivery under our refund policy.
