Yoshihiro Mizu Yaki Blue High Carbon Steel Super Kurouchi Kiritsuke Multipurpose Chef Knife (7″(180mm) & Saya Cover)

Amazon.com Price: $254.99 (as of 27/06/2022 21:07 PST- Details)

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Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi series are unparalleled in their performance. The Black Forged ‘Kurouchi’ finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.
The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.

Product description

Knife Features
→ Blade Material: Blue Steel Super

→Edge Angle: Double Edged

→Grade: Kurouchi

→Handle Shape: Octagonal

→Handle Material: Shitan Rosewood

→HRC:64-65

→Knife Style: Kiritsuke Japanese Chefs Knife

→Saya Cover: Optional Lacquered Magnolia Cover

→Stain Resistant: No

Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi series are unparalleled in their performance. The Black Forged ‘Kurouchi’ finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.

The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.

Proudly made in Japan and not mass produced. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Make sure this fits by entering your model number.
Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi series are unparalleled in their performance. The Black Forged ‘Kurouchi’ finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.
The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.
Proudly made in Japan and not mass produced. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

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