Motokane Kiritsuke Gyuto 210mm Aogami No. 2 Kurouchi

Motokane Kiritsuke Gyuto 210mm Aogami no. 2 Kurouchi

The Motokane Kiritsuke 210mm is an exceptional Japanese kitchen knife forged by one of the leading blacksmiths in Kochi Prefecture (Tosa). Its Kiritsuke shape, with a straighter blade geometry than a classic gyuto, ensures smoother food release when slicing—ideal for cutting blocks of meat, trimming sinews, and delicate vegetable work.

Aogami no. 2 (Blue Steel #2) from Hitachi Yasugi is fire-forged—the dense steel structure and careful heat treatment maximize the material's properties. The Kurouchi finish gives the knife an authentic, rustic character directly from the forge. The octagonal walnut wood handle fits comfortably in the hand and complements the Japanese aesthetic.

Specifications

• Overall length: approx. 370 mm
• Blade length: 210 mm
• Blade width (at heel): approx. 45 mm
• Blade thickness: approx. 4 mm
• Handle length: approx. 145 mm
• Weight: approx. 160 g
• Steel: Aogami no. 2 (Blue Steel #2), base metal: soft iron (clad)
• Blade finish: Kurouchi (forged, unpolished surface)
• Grind: Double bevel
• Shape: Kiritsuke (straighter geometry, hybrid style)
• Handle: Walnut wood, octagonal shape, wa-style
• Manufacturer: Motokane, Kochi Prefecture (Tosa), Japan

Materials

• Blade: Aogami no. 2 — high-carbon steel with ~1.0–1.2% carbon, tungsten, and chromium for improved edge retention. Fire-forged for a dense, homogeneous structure.
• Base metal: Soft iron (clad) — protects the Aogami core and facilitates sharpening.
• Handle: Walnut wood — pleasant to the touch, moisture resistance, rounded edges for a comfortable grip.
• Ferrule: Plastic

Blade Features

• Hand-forged using the fire method — dense structure for excellent sharpness
• Kurouchi finish — authentic look directly from the forge
• Straighter kiritsuke geometry — smoother food release when slicing
• Double bevel grind — suitable for both right-handed and left-handed users
• Suitable for a wide range of uses: meat, vegetables, fish, delicate tasks

Care and Maintenance

• Aogami no. 2 is not stainless steel — dry the knife thoroughly after each use
• New knives have a protective lacquer on the blade — sharpen on a whetstone before first use
• Apply a thin layer of camellia or neutral oil for prolonged storage
• Hand wash only, never in a dishwasher
• Sharpen on Japanese whetstones (we recommend #1000 + #3000–6000)
• Do not chop hard bones or frozen foods

Warning

This knife is made of high-carbon steel and is subject to patination and corrosion if not properly cared for. Patina is a natural protective process — it is not a product defect. The knife is intended for experienced users who understand how to care for carbon steel. Keep out of reach of children.