A striking blend of tradition and innovation, this 210mm kiritsuke features a razor-sharp Aogami Super core wrapped in low-maintenance stainless steel. The long, flat profile excels at push-cuts and precise julienne, while the sword-like tip makes light work of delicate detail work. A clean migaki finish highlights the refined grind, and the lightweight wa handle keeps the knife perfectly balanced for long prep sessions.

San 参 AS/S by Takayuki Shibata showcases machine-forged consistency followed by hand-sharpened edges and meticulous inspection. The high-carbon Aogami Super core soars to about 63 HRC, holding an aggressive edge through marathon prep while remaining surprisingly easy to touch up. Stainless cladding shields the core from rust, giving you carbon-steel performance with everyday convenience.

Tsunehisa 常久 takes its name from the Japanese word for "permanence" — a promise of lasting reliability. Founded by master sharpener Takayuki Shibata, the brand operates from Tosa, one of Japan's oldest blade-making hubs, partnering with regional forges across Tosa, Sakai, and Seki. Every blade undergoes Shibata-san's stringent inspection and in-house sharpening before leaving the workshop, with lifetime sharpening support available to keep traditional craftsmanship alive in everyday kitchens.

Takayuki Shibata 柴田崇行 is a master sharpener and founder of Tsunehisa, renowned for his meticulous eye and uncompromising quality control. While forging is handled by trusted artisans across Tosa, Sakai, and Seki, every blade passes through Shibata-san's hands for final inspection and sharpening. His expertise in edge geometry and commitment to consistency ensure each Tsunehisa knife delivers the keen, reliable performance that has made the brand trusted by chefs worldwide.

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.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Aogami Super Steel contains extra carbon, tungsten, and vanadium for exceptional edge retention and keen, fine grain. Clad in stainless, it offers the performance of blue steel without the maintenance headache.