Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge
Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge
Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge
Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge
Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge
Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge
Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge
Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge
Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm - The Cook's Edge

Hatsukokoro Single Bevel Kurouchi Kiritsuke Gyuto 240mm

Vendor
The Cook's Edge
Regular price
$450.00
Sale price
$450.00
Unit price
per 

Kiritsuke: In a traditional Japanese kitchen, the kiritsuke is a single beveled knife reserved only for the head chef to use. Now it has become a popular 50/50 beveled all purpose knife that can replace the gyuto. Slice meat, chiffonade herbs, chop veg, this knife is a bad-ass alternative to the gyuto.

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Aogami #2
  • HRC: 61~63
  • Edge Length: 230mm
  • Height at heel: 50.3mm
  • Spine thickness above heel: 4.5mm
  • Weight: 284 grams
  • Handle: Wa-Octagonal Teak w/Black Buffalo Horn Collar
  • Shape: Kiritsuke/Gyuto
  • Finish: Kurouchi Tsuchime
  • Cladding: Soft Iron 
  • Construction: Single Bevel
  • Knife Line: Hatsukokoro Kurouchi Tsuchime
  • Maker: Hatsukokoro
  • Blacksmith: Toru Tamura
  • Sharpener: Tateo Myojin
  • Place of Origin: Tosa, Kōchi
Carbon steel knife care
-Please note, this knife is made with high carbon steel.
-Carbon steel knives are amazing, they get super sharp, and are easy to sharpen.
-However, they are more likely to rust than their stainless counterparts.
-Please wipe clean and dry immediately after use.
-Always wash with mild detergent by hand.
-Avoid very acidic foods like lemons, limes, and tomatoes.
-After time you will develop a grey hue on your knife, this is called patina. The healthier the patina, the less likely it is your knife will develop rust.
-If you happen to notice rust forming, please use a soft sponge and soapy water to remove. Dry and oil your blade afterwards.
-Be mindful of your cutting surface, this knife likes end-grain wood cutting boards best. If you do not own one, please use a plastic board only.
-A fine edged knife like this likes to be used in a forward and backward motion only, do not move this knife laterally across the cutting board.