Tosa Kiritsuke Gyuto 210mm Aogami No. 2 Kurouchi

Product Description

This Japanese kitchen knife, a Gyuto type with a blade length of approximately 210 mm, is based on the traditional Tosa forging style, known for its robustness and authentic craftsmanship. The knife is handmade by experienced artisans and retains the characteristic raw appearance typical of this region of Japan.

The blade is made of Aogami No. 2 (Blue Paper Steel #2) carbon steel, which is prized for its high hardness, excellent sharpness, and long-lasting edge. The core of the blade is clad with softer iron, ensuring better toughness and overall durability during use.

The blade surface has a traditional kuro-uchi (black forged) finish, which results naturally from heat treatment and maintains its raw, authentic appearance. This finish also partially protects the blade and emphasizes the knife's artisanal character.

The knife's shape is based on the Gyuto, which is the Japanese equivalent of a European chef's knife, suitable for a wide range of tasks – from slicing meat to preparing vegetables. Its geometry allows for precise and efficient work with good cutting control.

Knife Category

Knife Category: Kitchen Knife
Knife Type: Gyuto (all-purpose chef's knife)
Country of Origin: Made in Japan

The Gyuto is an all-purpose chef's knife designed for versatile use in the kitchen. It combines a length and profile suitable for smooth slicing with sufficient control for more detailed work.

Knife Specifications

Overall length: approx. 350 mm
Blade length: approx. 200 mm
Blade height: approx. 40 mm
Blade thickness: approx. 4.0 mm
Weight: approx. 123 g
Sharpening: double-bevel (for both right- and left-handers)

Materials Used

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

Handle: traditional Japanese design (material may vary per piece)

Blade Characteristics

The blade offers high cutting performance and very good edge retention.
Aogami No. 2 allows for an extremely fine and sharp edge.
Hand forging in the Tosa region ensures a strong material structure and authentic knife character.
A thicker blade spine contributes to higher durability and stability during cutting.

Recommendations for New Knives

For maximum performance, we recommend gently resharpening the knife on a whetstone before its first use.
Carbon steel responds very well to fine finishing sharpening.

Knife Maintenance Recommendations

After each use, rinse the knife, dry it thoroughly, and store it in a dry place.
For longer storage, we recommend lightly oiling the blade.

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 dish dryers, as this may damage the materials.

The knife is not intended for cutting bones, frozen foods, or extremely hard ingredients.

Do not use the knife for prying or other activities beyond cutting.

Avoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.