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

Sakai Takayuki

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

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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.

Specifications

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.