The Kiridashi Knife! A versatile knife that can be used not only to shave wood but also do delicate tasks!

Kiridashi is Japanese for a pointed knife. It normally has a pointed tip that has been slanted and has a sharp edge.

In the past, it was frequent for people to shave and cut wood, as a part of their everyday life. In Japan in particular as it is a rather wooded country, up until quite recently, carpentry was quite a common occupation, and these carpenters would spend a lot of time working on delicate pieces, where these kiridashi would be invaluable to them.

Today these kiridashi are highly sought after even abroad. They are an all around multipurpose knife that can be used for various work such as carpentry, whittling, marking, pencil sharpening, paper cutting, leatherwork and so on.

(1)Cut – Thanks to its sharp edge, you can cut through thin pieces of wood and boards. As it has a larger width than normal cutters, you can feel safe in the fact that it won’t chip while working on this wood.

(2)Shave – When working on carvings and sculptures, you can use it to shave and cut delicate parts with ease.

(3)Hollow out – As the knife is extremely sharp it can be used to hollow and chisel out wood without problem! 

●Cut and shave all types of woods from hardwoods to softwoods!

For those who aren’t particularly used to using knives, a dull blade can be extremely dangerous for them to use. With dull blades, more than the normal amount of force needs to be used, which can then lead to injury. The best knife to use is actually a sharp knife, where little amount of effort is needed to be put into using it, meaning there is less risk of injury.

●The steel used is of the highest quality, meaning that pro knife users will be satisfied with it! 

For this knife Yasugi steel is used, which is still hard but also more resistant to chipping, as well as being a persistent steel. It is also resistant to abrasion, which leads it to being known as a “forever sharp” knife material as it allows the knife to keep its edge for much longer than other knives.

●As it is made with steel layered with a sheet of iron it is extremely easy to sharpen!

In the West full steel knives are rather popular, but with these full steel knives, as steel is rather hard, it is difficult for home chefs to sharpen without splitting or chipping the blade. Japanese knives are normally layered with a softer iron that makes it easier to sharpen the blade even for beginners!

●How to care for the knife

1.First take the whetstone and submerge it in water.

2.Place the wetted whetstone on a damp house-cloth in order to make sure the stone doesn’t slip when sharpening.

3.With your dominant hand, take your three bottom fingers, the middle, ring, and pinky finger, and place them around the handle gripping firmly, put your pointer on the spine of the blade and your thumb on the top of the knife’s face.

4.With your other hand, using your pointer, middle, and ring finger, placing them on the face of the blade in the middle. This is to keep the knife at a steady angle of about 15 degrees. (This angle should be enough space for you to be able to fit your pinky finger in)

5.By holding the knife like this, you should be able to apply pressure as you push, and when you return the knife you can easily lift it up. Do this until burrs on the knife appear.

6.When burrs have started to appear, turn the blade over, and do the opposite, putting pressure as you pull the knife towards you and releasing when you move it forward.

★When you are doing this, please make sure you keep the blade at a constant and consistent angle.

★As this is a single bevel knife, please only sharpen one side of the knife.

Tsubame-Sanjo x Kyoto

This knife is a meeting between a brand from a company based in one of the biggest metalworking and manufacturing regions in Japan, Tsubame- Sanjo, and one of the most famous cities in the world, Kyoto, where traditional craftsmanship is found in abundance, making this an item that is unique and only made possible in Japan. 

Tsubame Sanjo is a metal working area that is the pride of Japan. Compared to other locations around the world that also produced metal products, the skills and methods that are used in the area produce extremely highly rated items. Sanjo Cutlery is the name of the items that have been produced in the area for centuries, and are known for being extremely durable, and resistant to abrasion. This is all thanks to the work that goes into items by the amazing craftsmen found in the area, who have trained their skills and passed them down over the years. 

Most products in this area are made by hand, with each item being made with care by the craftsman. This also means that each piece has the craftsman’s character inside. 

The Kyo Kumihimo original use was for Buddhist and Shinto ritual implements during the Heian Period (794-1185) as well as in the the creation of items for  nobles and the imperial family. From then, they became commonly used by samurai warriors, used on their armour and swords, as a way to recognise an individual if they fell in battle, or if their item was lost. They were slowly made into fashion accessories due to their unique method of making, and the varieties of cords that could be used. 

Thanks to being able to put a whole variety of colours together, beautifully vivid and unique cords can be made. Also due to the way the cords are braided, it makes them even more durable and tougher, which during the Warring States period would mean that they were harder to cut and therefore armour and swords wouldn’t be lost as easily. 

Kumihimo Maker  Yoshihara Hideyuki (吉原秀行 (よしはらひでゆき))

For this project, we have collaborated with Mr. Yoshihara, who will produce the kumihimo for the knives. Mr. Yoshihara has extensive experience in making kumihimo for use with talismans sold at shrines. He also has designed the handle for the knives, taking inspiration from the craftsmen that have made the knives. 

A grip that makes it super easy to use

As the grip of the knife is made from the kumihimo, the way the thread wraps around the blade means that it is less likely to slip when being used, allowing you to hold the knife with confidence.

Woodworking, Pencil Sharpening 

For display purposes

*Leather case included!

If you leave the blade with water on it, due to the iron it will rust, so please wipe it as soon as you wash it to reduce the chance for this to happen. If the blade edge gets wet, please wipe it before storing.
 

• After using, use a dry towel to wipe the blade to remove any dirt and then coat the knife with oil in order to make it resistant to rusting.
   
• Please either use a case or cover when storing the knife. If you don’t do so, then please be careful when handling the knife when putting into and taking out of storage.
   
• The kumihimo thread can not be removed without it being extremely hard to put back on. Please be careful not to pull or catch it on anything.
   

About the creator

Kakuri Co (角利産業)

Founded in the Tsubame Sanjo, an area that since long ago has been a centre for creating highly desired tools and goods, from axes and carpentry goods, to outdoor tools, to items used in natural disasters, a wide arrangement of items are made in the area.

Kakuri was founded in 1946 in Sanjo, a historic hand tool production area in Japan. Since that time, our unwavering focus has been to carefully design, create, and share useful tools with the world; the result of a constant belief that tools are the foundation of manufacturing, and through manufacturing, everyone’s lives can be enriched.

Our mission of “proposing a prosperous life through the perspective of people and skills, people and tools, people and people, and our tools” has neither changed nor will it. However, the products and services we offer continue to evolve little by little due to the changing needs of the times, lifestyles, and values.