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Tosa Matsunaga Aogami damascus Kiritsuke (universal knife), 210 mm

SKU: 707520
€ 149,00
This item is sold out.

Tosa Matsunaga Kiritsuke, 210 mm

This Japanese kiritsuke knife has a core of Japanese Aogami carbon steel with a damascus (multi-layer) protective layer on the outside. This double-sided sharpened knife is completely hand-forged by the masters from Tosa. The blade is very thin and manually sharpened.

  • Blade length: 210 mm
  • Total length: xxx mm
  • Weight: xxx gram
  • Steel type: core steel: Japanese Aogami # 2 steel "Blue paper steel" (non-stainless) with 2 layers of softer steel on the outside (suminagashi forged)
  • Hardness: 63 (Rockwell C)
  • Handle: oval shaped Chestnut wood and black plastic head
  • These knives are not rust resistant and are prone to oxidation, they will develop a patina over time, however this is easy to remove with a medium sanding pad and some steel polish.
  • These knives are sharpened from the forge to about 2000 grit, making them sharp but not "razor sharp". If you want to have the blades polished, you can let us do this. Please add our "Edge-polishing service"  to your order and we will then polish the cut to 12,000 grit for a razor sharp result.

Like all Japanese knives, these handmade knives are not dishwasher-proof, after every use cleaning and drying is the best treatment for these exclusive products.

There are no wooden sayas available for this knife.

Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. Usubas are dedicated vegetable knives while yanagibas are used to slice raw fish for sushi, as a consequence the kiritsuke is intended as a general purpose knife for use in preparing traditional Japanese cuisine. Many kiritsuke knives retain the single bevel design of the usuba and yanagiba so users should be aware of what using and maintaining single bevel knives entails. A number of makers now produce double bevel kiritsukes, often called kiritsuke gyutos, for western users who appreciate the striking aesthetics of the profile but need the added versatility of a double bevel grind. The kiritsuke’s reverse tanto profile makes the pointed tip very nimble but also delicate while the flat profile lends itself well to chopping and push cutting. Users who like the aesthetics of the kiritsuke might also consider a bunka, a smaller knife with a similar profile.

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