Gekko Kurouchi Kiritsuke 240mm Aogami No. 2

GEKKO #1430 Black-forged Kiritsuke – Aogami No. 2 (240mm)

Specifications:

• Total length: approx. 390 mm
• Blade length: approx. 240 mm
• Blade height: approx. 47 mm
• Blade thickness: approx. 2 mm
• Weight: approx. 191 g (handmade - slight variations may occur)

Material:

• Blade core: Aogami No. 2 (Blue Steel)
• Layering: Soft iron
• Handle: Burnt chestnut (mouth: nylon resin)

Other features:

• Blade shape: Kiritsuke
• Sharpening: Double-edged (for right- and left-handed people)
• Surface treatment: Kuro-uchi (blackened surface)
• Production: Handmade in Japan

Product description:

🔹 100% Japanese made, 100% handmade, 100% original!

This knife was created for those looking for professional quality, durability and easy maintenance . Aogami No. 2 is a premium steel used in professional chef knives – it is hard, holds an edge for a long time and is easy to sharpen.

✅ Excellent sharpness - fast and precise cuts with a smooth surface for better food taste
✅ Durability – with regular grinding, it will last for decades
✅ Easy maintenance - better cutting performance than stainless steel knives and easy blade maintenance

Masterful handcrafting

Every step in the production of the GEKKO #1430 knife is carried out with the utmost precision. It is not just an ordinary knife - it is the result of years of experience and perfect craftsmanship.

🔹 Maximum sharpness – extremely hard and thin blade that stays sharp for a long time
🔹 Hand-forged material - properly shaped, strong and flexible steel
🔹 Ideal balance and construction – carefully designed blade angle for best performance

Thanks to proper processing , this knife is hard, yet flexible and resistant to damage . Compared to conventional knives, its sharpness and cutting ability are on a completely different level .

Easy maintenance and long service life

The Aogami No. 2 is great not only for its sharpness, but also for its ease of sharpening . With regular resharpening, this knife will last for decades , which is why traditional Japanese chefs still prefer it over stainless steel knives.

Don't wait - get this masterpiece today!