Gekko Kurouchi Kiritsuke 180mm Aogami No. 2

Product Description

This Japanese Kiritsuke kitchen knife, with a blade length of approximately 180 mm, is a handmade original from the last production series of a traditional master blacksmith who has retired. Each piece is the result of individual craftsmanship and is not mass-produced, making it an exceptional working tool with a distinctive artisanal character.

The blade is made from Aogami No. 2 (Blue Steel) carbon steel, which is long-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 knife's authentic appearance and partially protects the surface from 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 nylon resin ferrule 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 limited quantities and not part of regular serial production. Individual pieces are handcrafted, and availability is limited by both time and quantity. Once sold out, the knife is typically not re-produced, except perhaps as part of a clearance sale or one-off auctions.

Knife Specifications

Overall Length: approx. 325 mm
Blade Length: approx. 180 mm
Blade Height: approx. 48 mm
Blade Thickness: approx. 2.0 mm
Weight: approx. 138 g (handmade – minor variations possible)
Sharpening: double-beveled (for right-handers and left-handers)

Materials Used

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

Handle: burnt chestnut wood
Ferrule: 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 response when sharpening.
Hand-forging ensures a dense material structure and good cutting control.

Recommendations for New Knives

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

Recommendations for Knife Maintenance

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

Warning – Carbon Steel Knives

Carbon steel is not stainless and may darken or rust if not cared for properly.
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 can cause the edge to chip.

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.