Oremake Kiritsuke 8″ Chefs Knife Review (A kitchen knife by Olight)

What if I told you a flashlight maker, who has some pocket knives is getting into kitchen knives now too? That’s right Olight who’s best known for making Flashlights has a new spinoff brand Oremake which has released a few kitchen knives recently. This is the 8” Kiritsuke model, with a high carbon “Damascus” steel and G10 handles. Thanks to them for sending it to me to take a look at and review. 


The YouTube version of this review: 


My Links

Buy Me a Beverage at: https://www.buymeacoffee.com/Liquidretro

Follow me on Patreon: https://www.patreon.com/user?u=19916244

Join the Facebook Page:  https://www.facebook.com/LiquidretroReviews/

Follow me on Instagram: https://www.instagram.com/liquidretro/

Follow me on TikTok:  https://www.tiktok.com/@liquidretro1

Follow me on Twitter:  https://twitter.com/liquidretro

Find all my social media at: https://linktr.ee/liquidretro

Follow me on LBRY.TV at: https://lbry.tv/@LiquidRetro:5

See my Amazon Store with my gear recommendations: https://www.amazon.com/shop/liquidretro


Check out more on the Oremake Kiritsuke 8″ Chefs knife at

Amazon: https://amzn.to/3wtvXWT

Oknife.com: https://www.oknife.com/products/oremake-8-inch-kiritsuke-chef-knife-t-co69-damascus-steel-blade


Packaging & Accessories

The packaging here is nice and very similar to Olight’s flashlight. It’s a white box with a descriptive sleeve of the model you have with details. Accessories are limited but they include a plastic blade protector with “felt” on the inside, a manual, and a microfiber cloth.

The only accessory the knife comes with is a plastic sleeve that’s lined with a felt-like material. It’s made for this blade, has a cut-out to fit the handle geometry, and is a nice add-on if you don’t have a knife block or a transporting knife. 


Size & Weight

The weight of the Oremake Kiritsuke came in at 8.87oz, compared with my 8” Victorinox fibrox that’s 6.36oz. The blade stock at the top near the heal is 0.0755” and at the edge on the heal at 0.0320”. The tip comes in at the edge at 0.0260” 

I measured the cutting edge at 7.98”, the overall length at about 12.81”. The height of the blade is 1.965” at the heel. Fairly similar to my Victorinox Fibrox western-style kitchen knife that’s been my workhorse for years. 



Olight’s pocket knife line has recently been rebranded “Oknife” and past models have been from known designers in the industry, and manufactured by Kizer, a well-known pocket knife manufacturer. Kizer is a division of larger company Tuobituo, and one of their specialties is making kitchen cutlery. While I don’t know for sure, I strongly suspect the Oremake series is manufactured by these guys, it would only make sense with an established relationship and a company that knows what they are doing.

The design here is reminiscent of a Japanese Kiritsuke (Kir it suu k) knife. The Kiritsuke is a cross between the Guyto and Yanagi traditionally used to slice fish and reserved for the executive chef due to it being a status symbol and difficulty of use traditionally. It’s a good shape to be a general-purpose knife for most generalized tasks.

Here on the Oremake version, it’s a fairly traditional blade shape, but it has a little notch out of the front for style reasons I assume, and to be different. I can’t say I have found a functional use for it. The handle is fairly fat, fairly smooth, contoured, and made from G10 with brass inserts that are clear coated. It won’t absorb water and should wear well. It’s a full tang construction as well.



I use the traditional pinch grip and it’s ok here. On my hand, the swelling of the handle doesn’t fit the best when you pinch grip, and it’s more comfortable if I move my hand to reward some. It’s more of an ergonomic western handle than I would expect to see on a knife in the Japanese style. The handle tapers back which seems to encourage putting your fingers a tad lower, not what I am used to but it works. The G10 here is smooth and doesn’t add any texture. It’s glossy and looks to be coated in something to seal it. This is kind of unnecessary since G10 doesn’t absorb water on its own usually as it’s mostly resin. The brass accent pieces are purely esthetic, I would probably choose to go without it if I could. The balance point is right where the rivet in the handle is, so the balance here is good. 



The steel here is officially called T-CO69. They are claiming it’s a new type of Japanese Damascus steel, with a forged structure of 69 layers on the outside, and higher carbon content than AUS-10 or VG-10 and has been hardened to a 60 HRC which is fairly hard for a kitchen knife. With the hardness being as high as it is, it’s best to not try to chop very hard things like bone, ice, etc with this knife at risk of chipping the edge. 

I asked them for the chemical composition of the steel and they said it was proprietary. This isn’t common practice in the knife industry with new steels, so this is frustrating. Producing a new type of proprietary steel is extremely expensive so I doubt that’s what has been done here, instead, it’s something more well-known like an AUS-10 or something with a similar composition for example. What I can tell you is that it’s been pretty stainless for me, I deliberately washed the knife and let it air dry overnight to see if I would have any rust and I found none the next morning. 

It does appear to be a real folded steel Damascus with a light etch. You can see as well as feel the layers here. The layer lines are not etched on by laser or sandblasting as you see on some Chinese-style knives. So my guess would be a Japanese steel core with a layered/folded stainless steel exterior. 



The grind here is asymmetrical 9 degrees on one side, 13 degrees on the other. This makes for an excellent slicer with such a high angle making the blade come to a very fine edge,  but it being so high of angle means it’s less tough and may need to be sharpened more often. That asymmetrical grind will also be more challenging for the average owner to sharpen properly unless using a traditional whetstone. Heck, even I am not 100% sure how I will do it on my guided knife sharpening system. 



Out of the box, the knife was extremely sharp, easily passing the paper test. Even now after 2 weeks of use by my wife and I. it’s still doing well. I am liking the upward sweep in the blade here, it’s good for up and down chopping as well as a push cut. Not the best knife for rocking cuts but it’s ok. The fine tip on the blade is nice for detail work like mincing garlic etc. 

The higher angle here is worth noting, it makes for a great slicer but shouldn’t be used for very hard things, things where you will encounter bone, frozen veggies, etc. You more likely to chip and damage the blade by doing so. 


Final Thoughts

The average home cook usually has a set of pretty inexpensive knives that get the job done but are not anything fancy. In recent years there has been a trend of Chinese-made Chef knives from brands like Dalstrong that have come in with highly marketed knives of decent quality but somewhat higher prices for what you’re getting. They sit somewhere in the middle price and quality-wise between high-end actual Japanese or European brands. A high-end professional chef wouldn’t normally be seen with one, but for the home cook, it’s likely better than they currently have. This is the area that the Oremake Kirituke has been placed and at least from my experience with a “Zelite” and a cheap “Dalstrong” this Oremake Kirituke is far superior. 

I would really like to see OreMake/Olight be more transparent here with the steel that is being used and information regarding the construction. A custom blend of steel made just for Olight/Oremake here is very unlikely, and prefer they just tell us what it actually is. 

At an MSRP of $99 I feel like this is built well but a bit pricy. Catch it on sale and I think it becomes more attractive. It’s certainly a good looking knife with solid ergonomics and seems to hold an edge fairly well so far. 


Let me know your thoughts on the Oremake Kiritsuke is and what you’re currently using for your do-all chef knife at home. 


This morning I decided I need to make something hearty and mostly healthy to eat for the next couple of days.  After looking through some things I decided on Minestrone Soup.  This is a favorite of mine but one I had not made before.  After looking up some recipes it was not difficult and decided to go at it. I really like Allrecipies.com to find good dishes.  They always have lots of reviews, with people making suggestions on how to make them better.

Minestrone soup is most often a vegetarian dish, however I had some ground beef I wanted to use, so I started with that.  Next added the aromatics to make a mirepoix with some red wine and tomato paste.  I added about 1/2 of my stock and some Quinoa in place of about 1/2 the pasta to make the soup healthier.  Since this has a long cooking time I added it early.  I added the rest of the ingredients minus the spinach and zucchini since I did not have any.  I let it simmer for probably about 40 minutes until the vegetables were al dente added my pasta and let it cook for about another 10 minutes.  Minestrone Soup I  and Jamie’s Minestrone.

The end result was quite good.  The quinoa was a good substation and I am glad I put it in.  This made a dutch oven full so lots of taste leftovers.  It should freeze well too.

Cooking Chicken Marsala

I have not updated the blog in a while so I figured I would post an update showing some of the cooking I have done recently.  Below is some Chicken Marsala I made for the first time last night.  It turned out great, considering it was the first time I tried making the dish.


Greta’s Gourmet, Lincoln NE Review

It looks like I am turning into a food blogger. I enjoy trying lots of new places in town, so it’s fitting. I will need to remember the P&S camera since my cell phone photos are only so so.

Friday I packed my lunch and intended on eating it at work, but that all changed once I smelled coworkers warming up things in the microwave.  Browsing my stream on Google+ I noticed Brian’s postabout a great Friday burger deal from Greta’s Gourmet here in Lincoln.  Since this was fairly close to work I decided to give it a shot.I walked in and ordered the Greta Burger, which was the house ground beef patty with bleu cheese crumbles mixed in with the meat, seasoned with KC Steak seasoning.  This was served on a toasted gourmet bun with tomato, onion, and mixed greens.  I am a bleu cheese fan and have had several other bleu cheese burgers around town, but this one tops them.  It was very flavorful; every bite had a great bleu cheese flavor to it.  It was a juicy patty that was cooked perfectly, with a hint of pink in the middle. It was seasoned nicely and the onion was a great addition.  One of the problems with other restaurants bleu cheese burgers is that they are always messy.  Sometimes they crumble from too much bleu cheese or the bleu cheese just falls off the top. Since this one was mixed in it had none of these problems.  I had Sweet Maui Onion kettle chips, which were similar to a more subtle sour cream and onion flavor.  They were a good fit for the Greta Burger.

The atmosphere of the shop is nice.  It is a butchers shop so the cafe takes second place, but there are tables up against the window and some nice butcher block tables in the center.  It reminds me of a kind of deli that you would see in a place like NYC. It has a good lunch spot vibe.

For a total of $6.40 after tax I got a good sized gourmet burger, kettle chips, and a large iced tea.  I thought this was a pretty good deal.  It was cheaper than “Value” meal choices at the chain fast food places and much better food.  Compared with other gourmet burger places in South Lincoln, for what you get it was a great deal.  I plan on going back to try the other things on the menu.  They have a lunch special every day that ranges between $5-6 and chef specials on the weekend that they post to their Facebook and Twitter pages.


Update 10/05/12:  Since this original post I have been back to Greta’s probably a dozen times.  The Greta Burger (Blue Cheese) is my favorite.  The balsamic burger is my second favorite.  It really is the best burger in town in my opinion and the opinion of many people I have brought with me.  The potato salad is a great side, and the baked beans are to die for.  They are more of a cowboy bean with several different types of beans, and small pieces of meat.   I also recommend getting their house Iced Tea.   It is a black tea, but just a great blend.  Nothing fruity just great simple Iced Tea.  The specials on many of the other days are very good as well.  You really can’t go wrong with anything at Greta’s.  

GUP Kitchen, Lincoln NE Review

GUP Cuban

WOW! is the one word way I would describe my experience for lunch on Sunday at Lincoln’s newest food truck. I found out about GUP Kitchen from friends and social media (both Twitter and Facebook). Their location hasn’t been convenient for me in the past, but on Sunday it did and I knew I had to give it a try.

GUP, stands for Ground Up and is a concept for both the food and way of making it. It comes from the idea that you should know where your food comes from; “literally from the ground up.” The reality is that everything you will eat is seasoned with hand-ground and custom-blended spices and sauces. Chef and Co-Owner, Erik Hustad studied Culinary Arts at The Art Institute of Seattle and came back to start GUP with cousin and co-owner, Gabriel Lovelace. http://eatgroundup.com/the-story/

GUP is a modern take on a food truck. It is actually a large trailer pulled behind a pickup truck. The white outside is decorated with their logo, website, twitter address, Facebook, QR code, etc. The menu is on a flat panel monitor too, pretty neat. From word of mouth I had heard that the Cuban Spiced Pork sandwich was fantastic so that is what I got along with the Mac n’ Cheese (More on that in a minute). Ordering was simple and quick.

From the first bite of my Cuban Sandwich I knew it was going to be good. The sauce makes this sandwich stand out from your average Cuban. There is a reason GUP calls it awesome sauce. It was a mayo based sauce with some unique spices. I could taste garlic, a little sugar, some citrus, and other flavors I could not really pick out distinctively, but that doesn’t matter, because it was amazing. The pork meat was very tender and juicy. It also had onions, lettuce, and small sweet peppers on it. I was a little surprised not to find pickles since this is pretty traditional on a Cuban. All of this goodness was served on a ciabatta roll from Le Quartier. I happened to eat this at my parents house and my dad wanted a bite. His response was that it was as good of Cuban Sandwich as he has ever had. I have to agree.

I had originally ordered Potato Salad with my sandwich but at the last minute decided to go with the Mac n’ Cheese because it had bacon in it. Typically Mac n’ Cheese is not something I order. It is never something I crave, but this was pretty good. This was a rich Mac n’ Cheese made with cheese, onion, and bacon added in. The bacon added something but not quite as much as I was expecting. With bacon the more the better right?

Service was fast and I enjoyed talking with the guys in the truck as they assembled my meal. They explained that it is tough to find locations where they can operate (Private Parking lots) because Lincoln’s laws do not allow them on public property or on in a parking place on,say, O street in Downtown Lincoln. Prices were very reasonable for the amount and quality of food I received. I paid $6.95 for a sandwich and it must have included a side as well because I was not charged for the Mac n’ Cheese. Portions were good, not huge but not small. I would put the value ranking higher than other “Fresh Local” food places in town with expensive overhead (Review of that place to come someday).

In conclusion I hope these guys continue to have success. Going in to the dark months of winter won’t be easy but their food is worth a trip into the cold outdoors to get. The food is outstanding, and I am happy to support young entrepreneurs in a family business venture. I will be going back and trying the Chicken Salad for sure and some of the other sides. I encourage everyone to find these guys (social media is the best way) and try them out.

GUP Kitchen Facebook Page
GUP Kitchen Twitter Page
GUP Kitchen Website

Pepperjax Grill, Lincoln NE Review

On 11-22-11 I visited PepperJax Grill (2801 Pine Lake Road, Lincoln NE) with my family at 6:30pm for dinner. This is a new Philly sandwich place very near my house. I would call it custom made to order fast food, similar to the way Chipotle makes their burritos. The line was long, way past the queuing area, past the front door and bending into the dining section. There were roughly 64 people in front of us when we got in line. To be honest I am surprised we waited, as there are other good options nearby (Crave review to come sometime soon I hope). It took about a half hour to get up to the first station where you place your order.

The Food:
Your choices at the beginning are your choice of meet (beef, or chicken), single or double meat, and then your choice of vegetables that are grilled along with the meat (onion, mushroom, green pepper). Your food is grilled in front of you as it moves down the assembly line. At the end they slap some cheese on the meat and pile it into a slightly toasted 12” hoagie roll.
The sauce table follows the cash register and is filled with lots of great stuff. They had several liquid sauces such as Au jus, mushroom sauce, and creole. Then they had toppings/sauce such as Spicy Ranch (my personal favorite), ranch, hearty steak sauce, bold steak sauce, salsa, mustard, ketchup, and many more.
I experimented and found that my perfect mix that night was a bit of au jus, followed by some bold steak sauce inside, followed up with a bit of spicy ranch in place of mayo. This combination proved to be very messy but good. Probably not the best food choice for a first date, but it would be a fun date place because of all the different choices and things to try. I really enjoyed the French fries. They were thin, straight cut, and fried to a perfect crisp. Portions of fries were small by most places standards but with such a large Philly I found that it was about the perfect amount. All of the toppings/sauces were great for dipping too.

Decor and Atmosphere
The place had a nice feel with bright colors, stainless steel, etc. The décor on the walls was neat too. It was many historic photos of Lincoln from the 1950’s and older. It was neat to see the evolution of town while waiting in line. They also had flat screen TVs in a few places as well.

This place is a good value. The sandwiches are large (See picture below) and could easily be split for 2 meals if you ate a portion size with some fries. I believe the cost was about $5.50 for the beef, fries were an additional $1.50 or so. I am guessing that this place will be busy at lunch because of the good value and large portions.

The Cons
There were a few things that do need improving though. This is a new place and it was obvious that staff was still being trained on what their responsibilities are, so I am really hoping these problems will improve with time. The lines were long, and slow, let’s hope that the hype of a new place dies down and the employees are trained. While the grill team had multiple people, it was essentially made one at a time. I think they will need to improve on the workflow to speed things up to reasonable standards (10 min). The floor was dirty, lots of crumbs, some used napkins, etc. Tables were relatively clean though. I am sure this is just because they were super busy.

To sum it all up, I enjoyed my time at PepperJax Grill. I really think they will smooth out the few problems and have a lean, fast operation up in maybe another month. The food was good for fast food, and a great

Rick’s Steak Out Review – Lincoln NE

Driving by Ricks Steak Out on 70th & Ost (right beside Taco Inn) twice on my way to work each day I knew I had to stop and try it out. I recently read the Lincoln Journal Star review and decided I had to try one of the Philly Steak sandwiches. Today, the weather was great so I decided to go take a visit. I arrived at 12:35PM thinking I would miss some of the lunch crowd and was wrong. There were 8 people in line in front of me. At a normal lunch place this would not be a problem but because Rick’s Steak Out is a mobile operation his grill is small and he was only able to make 3 to 4 sandwiches at a time, so there was a considerable wait for a sandwich place. It took about 25 minutes for me to wait in line and then get my food. The wait allowed me to socialize with the other Linconites, who like me had been driving by the place every day to and from work, heard about it from coworkers (including the Prairie Life Trainer), or had saw it in the news paper and wanted to try it out.

The menu options were brief but because each sandwich is made fresh to order it was able to be customized. Diners had 2 basic options mild (bell peppers) or spicy (jalapeno peppers). Each sandwich came standard with finely chopped breakaway steaks, sausage, onions, green peppers, mushrooms, Swiss cheese, and secret seasoning on a large hoagie bun. I ordered a mild 12” with everything on it.
The 12 inch sandwich I ordered was pretty big. It came wrapped in aluminum foil and I had it cut in ½ so I could save some for a future meal. That was a good idea because with the included chips 6 inches was all I needed.

So how did it taste? The taste was good. Lincoln does not have a good Philly steak sandwich, from a local place that I know of. The super finely chopped steak was perfect. It did not have the fat or gristle that cheaper cuts of meat had. It was also cooked so the edges were slightly crispy and this was perfect. I was not expecting sausage in the mix but it was really good. It was similar a chopped up bratwurst type of meat. The smoky meat added to the flavor complexity of the sandwich. The peppers were good, I think next time I would try the hotter sandwich because the mild was mild. It was a messy thing to eat and I wish I would of saw some napkins to use, but you have to expect this with a large Philly steak sandwich.

7” Phillies are $6.50
12” Phillies are $10.50
Buffalo Wings are 15 for $8.50
( I did not try these but according to the newspaper review they are worth your time and money)

The Philly sandwiches include a small bag of chips as well.
Cans of pop or bottles of water are $0.50 each

I would rate the value as above fair. The sandwiches were pretty big and very fresh.

Atmosphere: Rick’s has some things going for it right now. The weather is beautiful this fall so far and a 100% outdoor place works well, but being at the edge of a parking lot that borders one of the busiest streets in the city it can get a bit noisy. Add to this the generator running, and this is not the place I would take a girl on a romantic first date. Rick does have a table setup so you can sit and eat if you want to. I did today so I could sit out in the great weather and that made everything else irrelevant.

Overall Impression: Rick’s Steak Out makes a really good Philly steak sandwich. I can’t think of a better one in town. The biggest complaint I have is how long it took to get my food. Some of the people in line behind me had to leave because they could not wait so long. If Rick’s Steak Out wants to capture the work lunch crowd his speed has to improve. Another thing that will be interesting to watch is what happens when winter gets here. Waiting in line is not something that the cook or customers will want to do. I hope Rick’s figures out a way to make it all work because he has one hell of a Philly sandwich.

Hours of operation are Monday to Saturday 11am to 6pm, closed on Sunday. Delivery is available, just call 402-601-8133