This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.


Hinoura Aogami Super Kurouchi Kiritsuke, 210 mm

$346.05 $505.75

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.

About Kiritsuke (Chef/General Purpose) Japanese Kitchen Knives 

Made in Japan Logo

Style: Kiritsuke
Core: Aogami 2, hardened to HRC64
Cladding: Stainless steel
Finishing: Kurouchi (Rustic / Blacksmiths Finish).
Blade Length: 210 mm
Overall Length: 355 mm
Weight: 204 gm
Blade Height @ Heel: 50mm
Spine Thickness @ Heel: 4.3mm
Spine Thickness @ Tip: 0.2mm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

Hinoura Aogami Super Kurouchi

The process used by the talented Sanjo blacksmith Hinoura Mutsumi using the reliable Aogami Super Steel has led to an exceptional outcome.
This knife has a special look due to the dark Kurouchi finishing and his personal K-Tip profile.
The core of the knives is Aogami Super Steel, hardened to HRC64 and they are clad in Stainless Steel. The blade is left with the traditional Kurouchi (Blacksmiths) finish and it is distally tapered which provides a better balance to the knife.
The handle is Fine Ebony with a Pakka wood ferrule bolster and the quality of the wood makes it very dirt-resistant.

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.