FREE SHIPPING ON ORDERS OVER $150 ANYWHERE IN NORTH AMERICA!
Tadayoshi Kurouchi Kiritsuke 210 mm
Tadayoshi Kurouchi Kiritsuke 210 mm
Tadayoshi Kurouchi Kiritsuke 210 mm
Tadayoshi Kurouchi Kiritsuke 210 mm
Tadayoshi Kurouchi Kiritsuke 210 mm
Tadayoshi Kurouchi Kiritsuke 210 mm
Tadayoshi Kurouchi Kiritsuke 210 mm
Tadayoshi Kurouchi Kiritsuke 210 mm
Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm
  • Load image into Gallery viewer, Tadayoshi Kurouchi Kiritsuke 210 mm

Tadayoshi Kurouchi Kiritsuke 210 mm

Regular price
$324.95
Sale price
$324.95
Regular price
$374.95
Sold out
Unit price
per 

*Scroll Down for more details

- +

Blade Length 210 mm
Total Length 375 mm
Steel Aogami #1
Handle Magnolia
Ferrule Buffalo Horn
Rockwell 62-64
Height Spine to heel  50 mm
Width at Spine 3.5 mm
Weight 195 grams 

Picked these up on my most recent trip to Japan and unfortunately don't know a ton about the blacksmith who made them. They were forged in the Tosa region of japan and are pretty hefty knives. If you're the type who enjoys a bit more weight these will be right up your alley. Nice and sharp right out of the box and made from real nice steel so they sharpen up with relative ease as well. Not thick behind the edge but not thin so they would make a great workhorse knife. 

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • 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.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

CUSTOMERS ALSO BOUGHT...

customers love their sharp knife