Sakai Takayuki White #2 Kurouchi Kiritsuke 240mm (9.4")
Sakai Takayuki White #2 Kurouchi
Made exclusively for Chubo by Sakai Takayuki, this line is forged by renowned blacksmith Togashi-san. They are crafted in the kasumi method of joining a soft iron jacket with carbon steel core. The blades go through additional tempering, cooling and hammering steps to ensure maximum sharpness and blade strength. These knives are forged from a Yasuki White #2 Steel with edges created completely by hand and sharpened on a combination of wheels and sharpening stones. The blade is left unpolished in the kurouchi style, which gives the knife a beautiful rustic, black finish. Octagonal-shaped yew handles and water buffalo bolsters are easy to grip and comfortable in the hand, even through long hours of use.
The kiritsuke is a traditional Japanese knife with an angled tip that can be used as either a sashimi knife or as an all-purpose knife. In restaurant kitchens in Japan, this knife is traditionally used by the Executive Chef only and cannot be used by other cooks.
*These knives are single edged and are for right handed users. Please contact us for pricing on left handed models.
|Handle material||Yew Wood|
|Blade length||240 mm (9.4")|
|Thickness at spine||4 mm|
|Thickness at tip||0.8 mm|
|Hardness (Rockwell scale)||60|
Use & Care
- Handwash 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.