A line under the company Akifusa, Ohishi refers to the name of a small village near Mount Fuji where their knives are made. Coincidentally, Ohishi sounds very similar to “Oishi!” - a phrase people in Japan say to show their appreciation for a delicious meal. Carrying both Japanese and Western handled knives, Ohishi’s goal is to help people everywhere create “Oishi meals using Ohishi knives.”

Constructed from Silver 3 (Ginsan) stainless steel, these knives offer high durability and easy maintenance behind their high performing edge. Fitted with a water-resistant Pakka wood handle, these are excellent choices for those who want the thin edge and cutting performance of a Japanese blade combined with the in-hand sturdiness and weighted feel of a Western knife. For cooks in need of a reliable workhorse knife with minimum rust management, look no further than the Ohishi Nashiji line.

A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).

Brand: Ohishi 大石
Profile: Kiritsuke Gyuto
Size: 210mm
Steel Type: Stainless Steel
Steel: Silver #3 (Ginsan), Soft Stainless Clad
Handle: Brown Pakka Western
Total Length: 334mm
Edge Length: 214mm
Handle to Tip Length: 222mm
Blade Height: 45mm
Thickness: 1.9mm
Handle Length: 112mm
Weight: 193g
Hand Orientation: Ambidextrous