Kiritsuke Chef Knife

This blade is forged from a single layer of AUS-10 — a high-carbon stainless carrying chromium, molybdenum, and vanadium. Translation: a hard, keen edge that holds, without the babysitting carbon steel demands.

Monosteel keeps it honest. One consistent alloy spine to edge means it sharpens clean, maintains easily, and behaves predictably on the stones — exactly what your buyers’ end users want.

The kiritsuke profile is the chef’s flex. A reverse-tanto tip for precise tip work, a long flat edge for clean push cuts, and just enough belly to carry momentum through proteins and produce.

The upper blade wears a textured kurouchi finish that masks patina and helps food release, then drops into a bright, hand-finished cutting bevel. That contrast reads premium — the kind of knife that moves at retail.

Up top, a slim octagonal wa-style handle in black wood sits light and balanced, capped at the front with a polished 410 stainless bolster for a clean, corrosion-resistant transition and a bit of weight where the hand wants it.

Sharp on arrival, easy to bring back, and priced to carry margin. Ready for private-label and OEM runs.