Hinoura Aogami Super Kurouchi Kiritsuke, 210 mm
The Kiritsuke is a cross between two different Japanese kitchen knives, the Gyuto (Chef) and the Yanagiba (Sashimi/Slicer), it is also known as the K-tip Gyuto.
Hand-forged in Sanjo by Mutsumi Hinoura this Kiritsuke is a true work of art. With a core of Aogami Super Blue steel core, you are guaranteed a long-lasting super fine edge. The stainless steel cladding and the Kurouchi (Blacksmiths) finish give this knife the look of being ready to work straight out of the box.
One of these Hinoura Kiritsukes is being used by Junya san, the owner and Head Chef, of 4 Cinq here in Cairns. Junya san has only good things to say about this knife as he uses it daily in the restaurant.
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.