Sakai Takayuki Tokujyo Kiritsuke

No, this knife features a single-edged blade specifically ground for right-handed use. Left-handed users will find the geometry of the edge uncomfortable and ineffective for precise cutting.

Because this is a high-carbon steel, it is highly reactive and prone to rust. You must wipe the blade completely dry immediately after every use and apply a light coat of food-safe oil if you are storing it for an extended period.

It is not recommended. The Kiritsuke is a precision tool designed for slicing and delicate vegetable work; the high-carbon steel is hard but brittle, meaning it can chip if used to cut through bone or dense, hard produce.

You should use high-quality Japanese water stones to maintain the edge. Because it is single-edged, you will primarily sharpen the main bevel side, with only a very light touch-up on the flat back side to remove the burr.

These traditional materials are chosen for their balance and grip. Magnolia wood is lightweight and water-resistant, while the water buffalo bolster provides a durable, secure transition point that prevents the handle from splitting over time.

Absolutely not. The high-carbon steel will rust instantly in a dishwasher, and the heat and moisture will cause the magnolia wood handle to warp, crack, or separate from the blade.