HOSHANHO 9 Inch Kiritsuke Chef Knife, Japanese Hand Forged Kitchen Knife

Great Knife. Sharp, and easy to use. I would recommend learning how to take care of a Knife and how to sharpen them. Luckily I have a lil experience, not much. Would recommend.

I’ve been using this knife for a while now and I honestly really like it. It’s super sharp and makes peeling and cutting fruits and vegetables so much easier. It’s a better quality than I thought it was, and cheap for the price. Just make sure you hand wash it and not go through the dish washer so it doesn’t rust and it will negatively effect the blade!

I got this set for Christmas in 2025, so they're 6 months into consistent use. Function- first and foremost, they're consistent and it is NOT a chore to keep them sharp. They retain the edge VERY well. I've cut onions, potatoes, fine herbs like rosemary and thyme with them and they're perfect. The blade lengths are ideal and the set will let you tackle any dish you want. The santoku blade will also go through chicken bone with ease, thanks to its heft. Looks- they're beautiful which is why you're checking the reviews (hopefully lol). They're easy to wash and clean. I couldn't be happier with the set.

Below is my review for the HO series. The last knife I purchased is the kiritsuke. I am very impressed by the Hoshanho HO Series knifes. I bought and tried the first knife (a gyuto) a few weeks ago and I was very impressed by everything about the Hoshanho HO Series knife, so I expanded my collection and now I own the nakiri, santoku, deba and kiritsuke, all of which are the HO Series. All of these knives are made in a very consistent way, high means that the good things and the not so good things are present in all of them in extremely similar ways. The two main pros about them are the excellent price v quality balance and the sharpness. They are undeniably cheap knives when compared to any of those Japanese knifes such as Shun and even some other high end Chinese maker such as Cangshan. However, the quality of the knives is surprisingly high and very consistent as I mentioned before. They are relatively lightweight and fit very well in my hand. Really comfortable to use them. As all high carbon knives, they obviously require great care both when using it (prone to chipping if misused and to oxidation if not immediately cleaned, dried and - I do this one - very lightly oiled for storage until next use). Having said that, the sharpness right of the box is amazing and after several times I used them they have maintained the sharpness. It feels like all not-so-hard vegetables are like butter when I cut and slice them. I haven’t tried it with a pumpkin for example, so I can’t tell how they’ll handle the harder veggies. The only con I can think of is that the handle, although very comfortable and balances, is not perfect. The finishing touches are not excellent but, let’s be fair here, I knew it wouldn’t be perfect for this price. All in all, I’m an extremely happy customer, so much so that I started with the gyuto and rapidly expanded my collection to several other Hoshanho HO Series. I wished I was sponsored by them but I am not LOL. I also wished to buy the yanagiba/sashimi knife but as of now it is not available in my region. I do recommend this knife as long as the buyer keeps two things in mind: they require really good care and the finishing touches on the handle reflect the low price. All else is excellent.

Grind off the but of blade near your hand. Do it immediately or it will catch you. Mine has a skin tag near pounded steel.. I got main loose steel off but knife still has sharp flapper hanging off. Otherwise it’s sharp and good knife.

I really like my Shun Santoku, so I wanted to try a Kirsituke chef knife next. It looked like it would be a versatile slicing knife. I then went online to read about this type of knife and was told differently. I was told that this is a specialty knife only good for certain things like slicing sushi and intricate vegetable work. I was also told that this type of knife is only used by the Head- master chef who specializes in Japanese cuisine. As if it's some type of dangerous weapon that you have to be specially trained for. That's when i started taking a closer look at this item from Hoshanho. This knife from what i could see looked like it had a slight curve on the belly instead of just a straight edge as with some other Kiritsuke knives. It was also a little longer than the more common 7 to 8-inch models you see. On top of that it was on sale for $37.99 so I figured why not. I'm happy to say that my instincts were right and what I read online about this being a non-versatile specialty knife wasn't true for me at all. This knife really is great for slicing and dicing meat and vegetables. Great for julienne cuts as well, but because of the slight curve on the belly you can also rock chop. Also, I think a 9-inch blade is the all-around perfect size for me. It's Good for larger items but also good for things like shallots and small peppers. Using this knife was a fun, interesting and refreshing experience for me. Although it's true that this knife excels at the down/ forward slicing movements, it's also good on the vertical side cuts and is not a bad rock chopper either. There's nothing that I can do with an 8-inch chef knife that I can't do with this. I would say a chef knife is a better rock chopper, but the Kiritsuke is better for slicing hands down. This Hoshanho blade is between a 12- and 15-degree angle making it very sharp. You are also getting good steel for what you are paying. I should also point out that I cook very little Asian cuisine. Mainly Mexican, American, Italian and some Indian.

This is the third time i bought this brand and it’s amazing how good quality is and the durability is great too.

It's difficult to know how many stars a 30-to-40-dollar knife should be given - its pretty inexpensive for a Japanese style knife and you get what you pay for. Like most Japanese styled edges, It's sharp, and given it is made from a near VG-10 equivalent stainless steel it should retain its edge a little longer and remain stain free. But it is an inexpensive knife, and with it comes some shortcomings. The two most notable is the fit and the weight. The handle components are not flush between material transitions, nor in exact alignment. More importantly, for a Nakari it is on the heavier side at 8.3 oz and very blade heavy, something that makes it more tiring to use. Its spine is thick (2.5mm) but the spine does not thin along its length, contributing to the blade heaviness. One might think of this as more a cleaver but for the thin cutting edge which should not be used to chop through bone. Frankly, for just a little more there are lighter, balanced, and better Nakiri's using the same steel. I would recommend a buyer look or a Nakiri of 7 to 7.5 oz, and a blade spine profile that is thiner.

Eccellente

Beautiful craftsmanship. Super sharp. Great gift in a box

Muy buen producto, muy afilado.

Parfait

What a good quality knife. Really sharp. Cuts perfectly. Easily to handle because knife is not heavy. As i am a chef myself it’s really one of the best knives i used before. So far no disappointment. I can recommend this knife to everyone.