This 270mm kiritsuke is the largest in the Kitaoka line - a classic sword-shaped blade with a fairly flat edge and a long, sharp tip. It is a general-purpose blade in Japan, equally adept at slicing fish or processing vegetables, though it remains a knife best suited to experienced users. Tradition holds that only top executive chefs in Japanese restaurants are considered skilled enough to handle a kiritsuke correctly.
The beautifully finished blade is forged from Aogami Blue #2 steel with a soft iron jigane outer layer, hardened to 62-63 HRC with a single bevel ground into the right-hand side of the blade. This is strictly a right-handed knife, and care must be taken with cleaning and drying to prevent corrosion, given the reactive nature of the steel. There is something about a kiritsuke that draws knife enthusiasts in - the slim, purposeful profile and genuine multitasking ability make it a knife many chefs are drawn to. The knife is finished with an octagonal sandalwood handle with a black pakka wood ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.Blacksmith: Hideo Kitaoka
Location: Takefu Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Soft Iron
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Weight: ~6.6 oz (~186 g)
Blade Length: 256 mm
Total Length: 415 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 36-37 mm
Please Note: We only ship Kitaoka knives within the USA
The beautifully finished blade is forged from Aogami Blue #2 steel with a soft iron jigane outer layer, hardened to 62-63 HRC with a single bevel ground into the right-hand side of the blade. This is strictly a right-handed knife, and care must be taken with cleaning and drying to prevent corrosion, given the reactive nature of the steel. There is something about a kiritsuke that draws knife enthusiasts in - the slim, purposeful profile and genuine multitasking ability make it a knife many chefs are drawn to. The knife is finished with an octagonal sandalwood handle with a black pakka wood ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
