What Is a Kiridashi Knife Used For?

A kiridashi knife is a small, single-bevel Japanese cutting tool built for precise woodworking, marking, and carving, not for food prep. Despite what you might read elsewhere, it’s not a good substitute for a paring knife or peeler.

I picked one up for a woodworking project and got curious about its other uses, since it’s sharp enough to cut through almost anything. This is what it’s actually built for, and why I’d keep it out of the kitchen.

Key Takeaways

• Kiridashi knives are built for woodworking, carving, marking, and leatherwork, not food preparation.
• The word “kiridashi” means “to carve out,” which is exactly what these knives are designed for.
• The single-bevel chisel grind gives excellent control for precision cuts, but it isn’t food-grade equipment and isn’t NSF-rated for kitchen use.
• Sharpening one is straightforward with a Japanese water stone once you get used to the single-bevel edge.

What Is a Kiridashi Knife?

Kiridashi knives have a long history in Japanese craftsmanship. Traditionally I’d have found them made from high-carbon steel with that signature single-bevel edge, though today you can also get them in stainless steel, ceramic, or titanium. The chisel grind, sharpened on only one side, is what gives the blade such a fine point and precise control, and the handle is usually wood, shaped to sit comfortably in your hand through long stretches of detail work.

What Is a Kiridashi Knife Used For?

A kiridashi knife is a versatile cutting tool used for various tasks, from marking and trimming to carving and woodworking. Traditionally, it was used for marking and scoring lines on wood and metal surfaces in Japan. However, the uses of kiridashi knives have expanded over time, and they are now a favorite tool among artists, craftsmen, and DIY enthusiasts worldwide.

One of the most common uses of a kiridashi knife is for carving and woodworking. The sharp, pointed blade of a kiridashi knife makes it ideal for making precise cuts, shaping wood, and carving intricate designs. Woodcarvers often use kiridashi knives to create intricate details in their projects, such as intricate patterns and designs on wooden surfaces.

Kiridashi knives are also popular among metal engravers and leatherworkers. Metal engravers use them to make precise cuts and incisions in metal surfaces, while leatherworkers use them for cutting and shaping leather.

In addition to their traditional uses in Japanese crafts, kiridashi knives have a variety of applications in everyday life. For example, they can be used for opening packages, trimming threads, and cutting rope. They are also useful for cutting through tough materials such as cardboard and plastic.

What Are the Pros and Cons of Kiridashi Knife?

Kiridashi knives are a popular cutting tool among craftsmen, DIY enthusiasts, and artists due to their sharpness and precision. However, like any tool, they have both pros and cons.

Pros:

• Precision: Kiridashi knives are designed for precision work, making them ideal for tasks that require accuracy and control, such as carving, marking, and trimming.
• Versatility: Kiridashi knives can be used for a wide range of tasks, including woodworking, metal engraving, leatherworking, and even everyday tasks such as opening packages.
• Ergonomic Design: The handle of a kiridashi knife is typically designed to fit comfortably in the hand, reducing fatigue during extended use.
• Compact Size: Kiridashi knives are small and compact, making them easy to maneuver in tight spaces and allowing for greater control over the cutting angle.
• Sharpness: Kiridashi knives are known for their sharp, pointed blades, which can make precise cuts with ease.

Cons:

• Single Bevel Blade: The blade of a kiridashi knife is only sharpened on one side, which can make it challenging to sharpen for those who are not used to this type of blade.
• Limited Functionality: While kiridashi knives are versatile, they are not suitable for all tasks. For example, they may not be ideal for cutting through tough materials such as thick metals or hard plastics.
• Cost: High-quality kiridashi knives can be expensive, which may not be suitable for those on a budget.
• Maintenance: Like any cutting tool, kiridashi knives require regular maintenance to ensure that they remain sharp and effective.

How to Sharpen a Kiridashi Knife

Supplies Needed:

• Kiridashi knife
• Sharpening stone (Japanese water stone)
• Container for soaking the stone
• Clean water
• Clean cloth or towel for drying
• Optional: leather strop for honing the blade

Step 1: Choose the Right Sharpening Stone

Select a sharpening stone that is appropriate for the single bevel blade of your kiridashi knife. Japanese water stones are commonly used for sharpening kiridashi knives.

Step 2: Prepare the Sharpening Stone

Soak the sharpening stone in water for at least 15 minutes before using it. This will ensure that the stone is moist and ready for use.

Step 3: Begin Sharpening

Hold the kiridashi knife at a 15-degree angle and run the blade along the stone. Start with the coarse side of the stone and work your way up to the finer side. Make sure to apply even pressure throughout the sharpening process.

Step 4: Flip the Knife

After sharpening one side of the blade, flip the knife over and repeat the process on the other side. This will ensure that the blade is evenly sharpened on both sides.

Step 5: Check for Sharpness

After sharpening, check the blade’s sharpness by holding a piece of paper and trying to cut it with the kiridashi knife. If the knife cuts through the paper cleanly, it is sharp and ready to use.

Step 6: Finishing

Once the knife is sharp, rinse it under running water and dry it with a clean cloth. You can also use a leather strop to hone the edge of the blade further.

Should You Use a Kiridashi to Peel Fruits and Vegetables?

I wouldn’t use a kiridashi knife on food. It’s not designed, tested, or sold as food-safe kitchen equipment, and there’s no reason to risk it when a regular paring knife or peeler does the job better anyway.

Kiridashi knives are marketed and sold for woodworking, leathercraft, and marking, not for kitchen use. They aren’t held to the same food-contact safety standards as kitchen knives, and there’s no upside to using one on something you’re about to eat.

If you’re curious about the tool itself, that curiosity is better spent on its actual use case: woodworking, carving, and leatherwork, where its precision really shines.

Keep a dedicated paring knife or peeler in the kitchen and save the kiridashi for the workshop.

Can You Sharpen Other Knives with Kiridashi Knife?

Technically, you could use a kiridashi knife to sharpen other knives, but it may not be the most effective or efficient method. The shape and size of a kiridashi knife may not be ideal for sharpening larger or thicker blades, and the bevel angle may not be suitable for all types of knives.

When sharpening other knives with a kiridashi knife, it’s important to keep in mind that the blade may not be designed for this purpose. Using a kiridashi knife to sharpen other knives could potentially damage the blade or compromise its sharpness.

That being said, a kiridashi knife can certainly be used to touch up and refine the edge of other knives, especially smaller blades or those with similar bevel angles. Remember that this process may need more finesse and skill to ensure the blade is sharpened evenly and effectively.

If you do decide to use a kiridashi knife to sharpen other knives, make sure to use the proper technique and approach the process with care. Consider investing in a sharpening stone pecifically designed for the type of knife you are sharpening.

My Take

Kiridashi knives earn their spot in a woodworking or leathercraft toolbox. The single-bevel edge takes a little getting used to, but the control it gives you for marking and carving is worth it.

Just keep it out of the kitchen. It’s not built or tested for food contact, and there’s no reason to reach for it when a paring knife handles produce just fine.

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