Kiridashi Knives - Traditional Japanese utility knives

Kiridashi Knives - Compact Japanese utility blades for woodworking, crafts, and everyday carry

The Kiridashi is one of Japan's oldest and most elemental cutting tools - a compact, single-bevel blade ground to a sharp angled point, traditionally used wherever a precise, clean cut is needed outside of the kitchen. The name itself means "to cut and take out," and the design reflects exactly that purpose: a short, sturdy blade, typically made from a single piece of high-carbon steel, with no separate handle and no unnecessary material. What remains is a tool of exceptional sharpness, control, and durability that has been carried by Japanese craftsmen, woodworkers, and artisans for centuries.

Kiridashi blade design, steel, and single-bevel edge - What to know before you buy

A Kiridashi is defined by its geometry: a flat spine, a blade that tapers to an asymmetrical angled tip, and a single-bevel edge sharpened on one side only. This single-bevel construction - the same principle found in traditional Japanese kitchen knives like the Deba - produces a cutting edge of exceptional keenness and allows for precise directional control that a symmetrical edge cannot match.

Because the blade is single-bevel, Kiridashi knives are handed - most are made for right-handed use, with the bevel on the right side. Left-handed versions are available and worth specifying when ordering. The blade is typically short (50-80 mm), and the full-steel construction - spine, blade, and handle integrated in a single piece - makes for a tool that is virtually indestructible under normal use conditions.

Most Kiridashi are made from high-carbon steel - White Steel (Shirogami) and Blue Steel (Aogami) are both common choices, offering excellent edge retention and easy resharpening on a whetstone. Some makers also produce Kiridashi in stainless steel for users who need lower maintenance in demanding or outdoor conditions.

What is a Kiridashi used for? - Woodworking, leatherwork, crafts, and EDC

The Kiridashi's original use was in Japanese woodworking and carpentry - scribing lines, marking joints, paring small surfaces, and trimming. That tradition continues today, but the knife has expanded well beyond the workshop. Common applications include leatherwork and bookbinding, where precise trimming and scoring are essential; paper and card cutting; bamboo and reed preparation; sharpening pencils and charcoal sticks; and general-purpose everyday carry (EDC) tasks that benefit from a small, reliable cutting tool.

The angled tip makes the Kiridashi particularly effective at tasks where a standard straight-edged tool would require awkward repositioning. Its compact size and simple, pocketable form have also made it popular among makers, designers, and anyone who works with their hands and values a tool that does one thing exceptionally well.

Best Japanese Kiridashi knife makers - Fujiwara Teruyasu and Tosa Tsukasa

Our Kiridashi selection includes knives from two makers with deep roots in traditional Japanese blade forging. Fujiwara Teruyasu is a fourth-generation blacksmith based in Tokyo, whose family has been forging blades since 1870 - originally swords, later kitchen knives and utility tools produced using the same hand-forging techniques. His Kiridashi knives are made using San Mai construction with a high-carbon core, combining exceptional edge quality with the kind of durability that comes from generations of refined craft. Tosa Tsukasa comes from Kochi Prefecture (historically known as Tosa), a region with a long tradition of producing robust working blades. Their Kiridashi are hand-forged from Shirogami #1 (White Steel) with a kurouchi (blacksmith's finish) on the spine - a classic, uncompromising tool that prioritises function and edge retention above all else.

How to sharpen a Kiridashi - Whetstones for single-bevel utility blades

Sharpening a Kiridashi follows the same logic as sharpening any single-bevel Japanese blade: the majority of the work is done on the flat (hollow-ground) back side first to remove the burr, followed by light work on the bevel face to refine the edge. A combination whetstone with a #1000 face for edge maintenance and a #3000 or higher face for polishing is sufficient for regular upkeep. A fine whetstone in the #6000-#8000 range brings the edge to a razor finish, which makes a noticeable difference in precision cutting tasks. Because the blade is small and the bevel area limited, sharpening a Kiridashi is generally faster and easier than maintaining a full kitchen knife.

Kiridashi Knife FAQ - Most common questions-answered

What is a Kiridashi knife?

A Kiridashi is a traditional Japanese utility knife with a compact single-bevel blade ground to an angled point. It is used primarily for woodworking, crafts, leatherwork, and everyday carry tasks that require a precise, clean cut. The name means "to cut and take out" in Japanese.

What is a Kiridashi knife used for?

Kiridashi knives are used for woodworking and carpentry (scribing, marking, paring), leatherwork, paper and card cutting, bamboo preparation, sharpening pencils and charcoal sticks, and general everyday carry tasks. Their angled tip and single-bevel edge make them well suited to any task requiring directional precision.

What is the difference between a Kiridashi and a kitchen knife?

A Kiridashi is a utility tool, not a kitchen knife. It has a much shorter blade, a full-steel construction with no separate handle, and a single-bevel edge optimised for craft and workshop use rather than food preparation. It shares the single-bevel geometry of traditional Japanese kitchen knives like the Deba or Yanagiba, but serves an entirely different purpose.

Are Kiridashi knives left- or right-handed?

Most Kiridashi knives are made for right-handed use, with the bevel on the right side of the blade. Left-handed versions - with the bevel reversed - are also available. Because the single-bevel geometry affects cutting direction, it is important to specify which hand you use when ordering.

What steel is a Kiridashi knife made from?

Most traditional Kiridashi are made from high-carbon steel - White Steel (Shirogami) or Blue Steel (Aogami) - which takes a very sharp edge and resharpens easily on a whetstone. Stainless steel versions are available for those who need greater corrosion resistance in outdoor or humid conditions.

How do I sharpen a Kiridashi knife?

Sharpen on the flat back side first to remove the burr, then lightly work the bevel face to refine the edge. A combination whetstone (#1000/#3000) handles routine maintenance. A fine whetstone (#6000+) brings the edge to a razor finish. The small blade size makes sharpening quick and straightforward.