Motokane Kiritsuke Gyuto 210mm Aogami No. 1 Kurouchi

Hand-forged Kiritsuke chef's knife – Aogami No. 1 from the Tosa region

Product description

This premium hand-forged Kiritsuke chef's knife was made by an experienced blacksmith in the Tosa region of Kochi Prefecture, one of the most important centers of traditional Japanese knife making. Unlike factory-made knives, handmade work varies significantly depending on the skills of the individual master, which is reflected in very clean workmanship and a high technical level.

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

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

The handle is octagonal and made of Zelkova wood (bonsai, elm family), which is strong, stable and comfortable in the hand. The transition ring made of red plywood is 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 while working.

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Knife category

Knife category: handmade Japanese knife
Production type: limited handmade production
Production area: Tosa, Kochi Prefecture, Japan

Each piece is created individually and is intended for long-term use as a full-fledged work tool.

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Knife specifications

Knife type: Kiritsuke
Total length: 365 mm
Blade length: 210 mm
Blade width: 47 mm (at the heel)
Blade thickness: 3.5 mm
Handle length: 140 mm
Handle width: 25 mm (max.)
Handle thickness: 20 mm
Weight: approx. 155 g
Grinding: double-sided

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Materials used

Blade – core: Hitachi Yasugi Aogami No. 1 (Blue Paper Steel #1, carbon steel)
Blade - sheath: soft iron
Blade surface: black forged finish

Handle: Zelkova wood (bonsai, elm family)
Handle shape: octagonal
Transition ring: red plywood

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Blade features

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

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Recommendations for new knives

The blade is coated with a protective varnish to prevent corrosion during transport. This varnish will gradually wear off with use.
To achieve maximum sharpness, we recommend gently sharpening the knife on a whetstone before first use.

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Knife maintenance recommendations

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.

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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 functionality of the knife.

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Notice

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

Country of origin: Made in Japan