Motokane Kiritsuke Gyuto 210mm Aogami No. 1 Kurouchi

Product Description

This premium hand-forged Kiritsuke chef's knife was made by an experienced blacksmith in the Tosa region of Kochi Prefecture, which is one of the most important centers of traditional Japanese knife making. Unlike factory-made knives, handcrafted work varies significantly according to the skill of the individual master, which in this case is evident in the very clean workmanship and high technical level.

The blade is precisely forged with minimal imperfections and an evenly guided edge. This provides high durability, stability, and excellent cutting performance. The Kiritsuke shape combines the characteristics of a chef's knife and a precise working tool, especially suitable for slicing meat, portioning, and working with larger ingredients.

The core of the blade is made from Hitachi Yasugi Aogami No. 1 (Blue Paper Steel #1) carbon steel, which is considered one of the highest quality steels used in Japanese knife making. This steel excels in high hardness, a very fine edge, and long edge retention. The soft iron cladding increases the toughness of the blade and facilitates sharpening and long-term maintenance. The traditional black-forged finish emphasizes the knife's artisanal character and partially protects the blade surface.

The handle has an octagonal shape and is made from Zelkova wood (bonsai, elm family), which is strong, stable, and comfortable to hold. The red plywood transition ring forms both a functional and visual detail. The overall geometry of the knife is longer and narrower than the Santoku type, which supports a smooth cut and precise control during work.

Knife Category

Knife category: Handcrafted Japanese knife
Production type: Limited manual production
Production area: Tosa, Kochi Prefecture, Japan

Each piece is created individually and is designed for long-term use as a fully functional working tool.

Knife Specifications

Knife type: Kiritsuke
Overall length: 365 mm
Blade length: 210 mm
Blade width: 47 mm (at heel)
Blade thickness: 3.5 mm
Handle length: 140 mm
Handle width: 25 mm (max.)
Handle thickness: 20 mm
Weight: approx. 155 g
Grind: Double-bevel

Materials Used

Blade – core: Hitachi Yasugi Aogami No. 1 (Blue Paper Steel #1, carbon steel)
Blade – cladding: Soft iron
Blade surface: Black forged finish

Handle: Zelkova wood (bonsai, elm family)
Handle shape: Octagonal
Transition ring: Red plywood

Blade Characteristics

The blade has a double-bevel grind and is designed for universal kitchen use.
The thicker spine and precisely forged geometry create a dense and strong material structure.
Aogami No. 1 carbon steel allows for a very fine and sharp edge with long durability.

Recommendations for New Knives

The blade is protected against corrosion with a protective lacquer during transport. This lacquer will gradually wear off with use.
For maximum sharpness, we recommend gently sharpening the knife on a whetstone before first use.

Recommendations for Knife Maintenance

After each use, rinse the knife, dry it thoroughly, and store it in a dry place.
Avoid prolonged contact with moisture, which can accelerate corrosion.

Warning – Carbon Steel Knives

Carbon steel is not stainless and requires regular care.
The blade may darken or acquire a patina over time, which is a natural process that does not negatively affect the knife's functionality.

Warning

Not suitable for dishwashers.
The knife is not intended for cutting frozen foods, bones, or other very hard ingredients.
Each knife is handmade; minor differences in dimensions, slight scratches, or small irregularities are a natural part of handmade production.

Country of origin: Made in Japan