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Kagerou 8" Kiritsuke Knife 切り付け包丁
The Kagerou, named after the shimmering “heat haze” of midsummer, brings the grace of fine Japanese-inspired design to your own kitchen. Every detail of this 8-inch Kiritsuke is crafted to make you feel like a professional chef while you cook at home.
3-Layer AUS10 Steel Core
A high-performance AUS10 steel core is wrapped in three protective layers of stainless steel, combining superb hardness with lasting edge retention and corrosion resistance. Honed by hand to a mirror polish and sharpened to a precise 8–12° angle, the blade delivers scalpel-like precision that glides effortlessly through vegetables, meat, and fish.
Striking Hammered Finish
The dark, hand-hammered texture across the upper blade is as functional as it is beautiful. It breaks the surface tension between steel and ingredients so food releases cleanly, keeping every slice smooth and controlled.
Premium Olivewood Handle
Crafted from golden olivewood, the octagonal handle offers natural warmth and a subtle grain that makes each piece unique. Its ergonomic shaping and perfect balance give you a comfortable, secure grip for long prep sessions without fatigue.
Culinary Luxury, Every Day
Blending traditional hand-finishing with modern techniques, the Kagerou is built to exacting professional standards yet designed for the passionate home cook. It’s more than a kitchen knife—it’s a centerpiece of craftsmanship and a daily invitation to cook with confidence and artistry
Crafted from professional-grade, heat-treated high-carbon steel, Shimeru Knives deliver exceptional sharpness, durability, and edge retention. From the first slice, you’ll experience the precision that sets us apart.
Engineered for unmatched sharpness—razor-sharp blades that elevate your culinary experience.
Shimeru Knives feature uniquely designed handles that not only add a sophisticated touch to your kitchen but also provide a comfortable, secure grip for effortless chopping and slicing.
With a double-bevel edge sharpened to 15°—compared to the standard 20-25° of most Western knives—our blades allow for noticeably smoother, faster cuts.
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