Gekko Kiritsuke 210mm Carbon Steel Aogami no. 2 Kurouchi

Product Description

This Japanese Kiritsuke kitchen knife, with a blade length of approximately 210 mm, is a handmade original from the final production series of a traditional master blacksmith who has ended his career. Each piece is the result of individual craftsmanship and not mass production, making it an exceptional working tool with a distinct artisanal character.

The blade is made of Aogami No. 2 (Blue Steel) carbon steel, which has long been prized for its high hardness, exceptional sharpness, and very easy sharpening. Thanks to carefully controlled hand forging and precisely selected heat treatment, the blade offers long edge retention while maintaining good maneuverability in everyday kitchen practice.

The blade surface features a traditional kuro-uchi (black forged) finish, which enhances the authentic look of the knife and partially protects the surface against external influences. The Kiritsuke geometry combines the properties of a chef's knife and a precise working tool, suitable for slicing meat, fish, and vegetables with high cutting control.

The handle is made of burnt chestnut wood, which is lightweight, naturally moisture-resistant, and comfortable to hold. The handle mouth, made of nylon resin, protects the joint between the blade and the handle and increases durability during long-term use. The overall balance of the knife supports a secure grip and precise work without excessive fatigue.

Knife Category

Knife Category: Limited Edition
Knife Type: Kiritsuke (all-purpose knife)
Country of Origin: Made in Japan

This knife belongs to a limited edition, produced in restricted quantities and not part of regular serial production. Individual pieces are handmade, and availability is limited by time and quantity. Once sold out, the knife is typically not produced again, except rarely as clearance items or part of one-off auctions.

Knife Specifications

• Overall Length: approx. 350 mm
• Blade Length: approx. 210 mm
• Blade Height: approx. 48 mm
• Blade Thickness: approx. 2.0 mm
• Weight: approx. 150 g (handmade – minor variations possible)
• Sharpening: double-bevel (for both right and left-handers)

Materials Used

Blade Core: Aogami No. 2 (Blue Steel, carbon steel)
Cladding: soft iron
Blade Surface: kuro-uchi (black forged finish)

Handle: burnt chestnut wood
Handle Mouth: nylon resin

Blade Properties

The blade offers very high cutting performance and long edge retention.
Aogami No. 2 carbon steel allows for a fine and stable edge with excellent responsiveness during sharpening.
Hand forging ensures a dense material structure and good cutting control.

Recommendations for New Knives

For maximum performance, we recommend gently resharpening the knife on a whetstone before its first use.
Aogami No. 2 responds very well even to fine finishing sharpening.

Knife Maintenance Recommendations

After each use, rinse the knife, dry it thoroughly, and store it in a dry place.
For longer storage, we recommend lightly oiling the blade with knife-specific oil.

Warning – Carbon Steel Knives

Carbon steel is not stainless and may darken or rust if not properly cared for.
These changes are natural and do not negatively affect the knife's functionality.

Warning

Not suitable for dishwashers or dish dryers, as high temperatures, chemicals, and mechanical stress can damage both the blade and the handle.

The knife is not intended for cutting bones, frozen foods, hard shells, or other extremely hard ingredients that could chip the edge.

Do not use the knife for prying, chopping, or as a general tool outside the kitchen – the blade is designed exclusively for slicing.

Avoid cutting on hard surfaces, such as glass, stone, or ceramic; we recommend using wooden or high-quality plastic cutting boards.