"TAKUMI KIYOKANE" Kiritsuke Gyuto Kurouchi (Chef's Knife) Aogami Super Steel, 180mm~210mm
★★★ Three HONMAMON Stars (link)
- It is a knife blacksmith made by traditional forging style.
- Free Forging from Tosa Japan.
- Aogami Super Steel is the best steel of Japan for professional knives.
- However, it gets rust easily, so it needs maintenance.
- Edge of Blade: Aogami Super Steel (Blue Super). It contains high-Carbon. Hardness: around HRC64 +/- 1.
- Aogami Steel is very good for cutlery tools, because it can made sharp edge and a long lasting.
- Cladding: Stainless Kurouchi.
- Handle: rosewood Octagonal.
- Double Bevel. Available for both Right and Left Hander.
- Made in Japan!
- Handmade by Tosa, Echizen and Bansyu Craftsmen!
- If you want to keep a knife sharp, you need use hard sharpening stone to maintain it.
Japanese kitchen knives have become a sensation in the culinary world for their sharpness and versatility. In this knife series, knife blade made from Tosa; knife handle made from Echizen Fukui; produced the knife in Bansyu Hyogo. Tosa and Echizen is the most famous kitchen knife making regions in Japan. Also, Bansyu is the most famous cutlery making regions in Japan.
Crossover the top level of traditional Japanese blacksmithing techniques in TAKUMI KIYOKANE series.
What is kurouchi knife?
Kurouchi knives retain the scaly residue left from the forging process, meaning that the residue works as coating on the carbon steel to prevent from rust.
The finish of Kurouch reduces reactivity on carbon steel knives, and give the knife a very characterful, rustic aesthetic prized by many knife enthusiasts.
Kurouchi finishes varying widely in appearance, uniformity, and durability. Rarely do pictures do these finishes justice as they have a very complex look and feel to them.
Of course, you need to sharpen the edge every time after using it even if the Kurouchi coating works for the sides of blade.
TOSA traditional skill “Free Forging”TOSA cutlery started from 1621, over 400 years ago. Forge to finished need many steps, all steps just made from one blacksmith. Easy to control every part and keep it free style to forging, because that’s made by same craftsman. So, that’s why call this skill to “Free Forging”.
With the sound of a violent blow sparks, the way thick steel is transformed into a kitchen knife in the blink of an eye is truly craftsmanship. By hitting it many times with a hammer and stretching it, impurities come out, by making the structure “dense”, it becomes a knife with high hardness and stickiness.
You can see the marks of the hammer that was struck up with a hammer, it has the characteristic of being handmade by craftsmen and resistant to rust compared to polished finishing.
Because free forging, can be easy to innovation.
The knife is consistently performed by a single craftsman, without being bound by the framework of the process, so can continue to improve and evolve.
This knife isn’t mass production.We are focus on the knife quality than productivity. You can feel the soul of craftsman. We recommend you use that for gift.
Blade Length about 180mm (7.1inch), Blade Height about 43mm (1.7inch), Total Length 320mm (12.6inch), Thickness of the spine about 2.5mm (0.1inch), Handle Length 126mm (5inch), Weight about 142g (5oz)
Item no. 1118190
Blade Length about 210mm (8.3inch), Blade Height about 44mm (1.73inch), Total Length 365mm (14.4inch), Thickness of the spine about 2.5mm (0.1inch), Handle Length 140mm (5.5inch), Weight about 175g (6.2oz)
Item no. 1118191
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