Sakai Takayuki White #2 Kurouchi Kiritsuke 240mm (9.4")

Sakai Takayuki White #2 Kurouchi

The Kurouchi line of Japanese knives is made exclusively for Chubo by Sakai Takayuki, and  is forged by renowned blacksmith Kenji Togashi. Togashi-san uses the traditional kasumi method of joining two materials; a soft iron jacket and a carbon steel core. The word “Kasumi” translates to mist, and you can see this hazy mist-like look on the finished blade. The blades of these knives undergo additional steps of tempering, cooling, and hammering to ensure maximum sharpness and strength. They are forged from Yasuki White #2 Steel with and their edges are created completely by hand. Finally, they are sharpened on a combination of wheels and sharpening stones. The blade is intentionally left unpolished in the kurouchi style, which gives it a beautiful rustic, black finish. The octagonal-shaped yew handles and water buffalo bolsters offer a comfortable and easy grip, even during long hours of use.

Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with highly acidic foods.

Kiritsuke knives are a versatile and prestigious type of Japanese chef's knife, traditionally allowed to be used only by executive chefs in Japanese kitchens. Kiritsuke knives are known for their long, angled tip, which is ideal for precise slicing and intricate cuts, making them a favorite for tasks requiring finesse and control. These knives are great for preparing sashimi but also as an all-purpose knife. They are often compared to the Gyuto knife, another all-purpose kitchen knife. Kiritsukes are often better for slicing and pull strokes, whereas the gyuto is better suited for chopping. 

*These knives are single-edged and are for right-handed users. Please contact us for pricing on left-handed models.

Specifications

Use & Care

• Hand wash in warm water and towel dry
• Do not cut frozen foods
• Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

* Chubo is a purveyor of the finest Japanese Chef Knives, kitchenware and barware.