A sleek satin-polished blade, a classic full bolster, and a durable black reinforced-wood handle give the Izutsuki No. 3 Kiritsuke its confident, work-horse stance. The squared “ringed-wood” crest is stamped into the bolster, honouring more than two centuries of Kiya heritage, while the 180mm edge offers precise tip work and generous flat belly for effortless push cuts.

Izutsuki No. 3 by Kiya is forged from high-carbon steel that sharpens keenly, holds its bite, and delivers the aggressive feedback prized by professional chefs. Heat-treated to a traditional medium hardness, the blade resists chipping yet responds quickly on the whetstone, making daily maintenance fast and satisfying.

Nihonbashi Kiya 木屋 has served Edo-period shoguns, modern sushi masters, and home cooks alike since 1792. From its flagship in Tokyo’s historic Nihonbashi district, the company blends time-honoured techniques with contemporary materials, keeping Japanese knife culture vibrant and accessible.

Kiya 木屋職人団 work with carbon steels that reward attentive users. Their meticulous hand-grinding and expert Western handle fitting result in balanced, fatigue-free tools trusted in busy restaurant kitchens.

Kiritsuke 切付 combines the long, flat edge of a gyuto with the piercing tip of a yanagiba, creating a versatile hybrid knife. The sword-like k-tip excels at precision work and push-cutting, while the flat belly handles chopping and slicing with ease, making it a true all-rounder for chefs who want one knife to do it all.

Monosteel Construction forges the entire blade from a single piece of steel, creating a seamless microstructure from spine to edge. This eliminates weak joints between layers, delivers balanced weight distribution, and simplifies both sharpening and maintenance compared to laminated blades. The uniform hardness and simplified care make monosteel knives ideal for first-time buyers and busy kitchens.