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Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
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  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
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  • Load image into Gallery viewer, Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm
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Hatsukokoro AO Super Damascus Tsuchime Kiritsuke 210 mm

Regular price
$404.95
Sale price
$404.95
Regular price
$449.95
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Blade Length 210 mm
Total Length 360 mm
Steel Aogami Super
Handle Wenge
Ferrule Buffalo Horn
Rockwell 62-63
Height Spine to heel 44 mm
Width at Spine 2 mm
Weight 140 grams

 

These knives from Hatsukokoro have exceeded our expectations. Forged from Aogami Super with a stainless cladding, ground incredibly thin with a light hollow, mirror polished exposed core steel with a cloudy damascus cladding. These knives are absolute lasers that can compare to the thinness of Kurosaki's work. While a knife this thin may not be for everyone, if you're looking for a laser that won't compromise on sharpness and cutting feel look no further. 

The kiritsuke is similar to the gyuto in that it is an all purpose knife but was traditionally reserved for the head chef in a Japanese restaurant. More traditional kiritsukes can be more difficult to use as they are single bevel and can be a little unruly for some tasks but the variants we carry in the shop are all double beveled options that are more suitable for North American kitchens. The kiritsuke is flatter, has a more aggressive  reverse tanto or k-tip that is lower to the edge, and is slightly shallower than a gyuto. While you can use if for all the same tasks you would use a gyuto for the kiritsuke excels at push cutting, chopping, and slicing tasks. 

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.

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