Gekko Kurouchi Kiritsuke 240mm Aogami No. 2 Kurouchi

Product Description

This Japanese Kiritsuke kitchen knife, with a blade length of approximately 240 mm, is a hand-forged professional tool designed for demanding users. Each piece is individually crafted and is the result of traditional Japanese blacksmithing, which emphasizes precision, functionality, and long-term usability.

The blade is made from Aogami No. 2 (Blue Steel) carbon steel, which is among the most commonly used steels in professional Japanese kitchens. It offers very high hardness, excellent edge retention, and is also very easy to sharpen. Thanks to properly selected heat treatment, the blade is hard yet tough enough for daily work.

The blade surface has a traditional kuro-uchi (black-forged) finish, which highlights the knife's authentic appearance and partially protects the surface. The construction with a soft iron cladding increases durability and simplifies maintenance. The Kiritsuke geometry combines the features 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, which is light, comfortable to hold, and naturally moisture-resistant. The nylon resin ferrule protects the joint between the blade and the handle, contributing to the knife's longer lifespan. Thanks to good balance and relatively low weight, the knife is manageable even during prolonged work.

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 series production. Individual pieces are handcrafted, and availability is limited in terms of time and quantity. Once sold out, the knife is typically not reproduced. Exceptionally, it may be sold as clearance or part of one-off auctions.

Knife Specifications

Overall Length: approx. 390 mm
Blade Length: approx. 240 mm
Blade Height: approx. 47 mm
Blade Thickness: approx. 2.0 mm
Weight: approx. 191 g (handmade – minor variations possible)
Sharpening: double-edged (for both right- and left-handed users)

Materials Used

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

Handle: burnt chestnut
Handle Ferrule: nylon resin

Blade Properties

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

Recommendations for New Knives

For maximum performance, we recommend gently refining the edge on a whetstone before 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 prolonged storage, we recommend lightly oiling the blade with knife oil.

Warning – Carbon Steel Knives

Carbon steel is not stainless and may darken or rust with improper care.
These changes are natural and do not negatively affect the knife's functionality.

Warning

Not suitable for dishwashers or 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 cause chipping of the edge.

Do not use the knife for prying, chopping, or as a multi-tool outside the kitchen, and avoid cutting on glass, stone, or ceramic surfaces; we recommend wooden or high-quality plastic cutting boards.