The Yusaku Blue #2 Kiri Cleaver is a distinctive, versatile design that blends the height and cutting power of a nakiri with the pointed tip of a kiritsuke. This shape gives you excellent board contact for vegetable prep along with a more precise tip for detail work, making it a fun and capable addition to any knife lineup.
This knife is made by Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today using primarily Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with his early work and see a lot of potential in his future.
The Yusaku name reflects the maker—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. This CKTG-exclusive model is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish preserves the forged character of the blade, while the grind is nicely executed and thin behind the edge for strong cutting performance. Despite its larger size, the knife feels well balanced and highly capable on the board. It’s paired with a striking burnt urushi octagonal handle. Please note that standard kiri cleaver sayas do not fit this knife well.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai / Hammer Forged Edge Steel: Aogami #2 (Blue Paper Steel) Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (See Choil Photo) Weight: 9.6 oz (272 g) Blade Length: 183 mm Total Length: 329 mm Spine Thickness at Heel: 3 mm Blade Height: 74 mm Handle: Burnt Urushi Octagonal
This knife is made by Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today using primarily Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with his early work and see a lot of potential in his future.
The Yusaku name reflects the maker—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. This CKTG-exclusive model is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish preserves the forged character of the blade, while the grind is nicely executed and thin behind the edge for strong cutting performance. Despite its larger size, the knife feels well balanced and highly capable on the board. It’s paired with a striking burnt urushi octagonal handle. Please note that standard kiri cleaver sayas do not fit this knife well.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
